A Mothers Day Tribute
Looking back on my childhood, I remember my mom always cooking some of the best dinners. Many of the dishes she would make came from my Great Grandmothers cook book. One of my very favorites was Enchiladas Rojas because they’re so delicious!
When I moved away from home, I had to learn how to make these. I remember calling my mom to ask her for the recipe because I was craving them and wanted to make them for my friends. Since then, I can’t even tell you how many times I’ve made them and when I do, I always think of my mom and my childhood. This recipe will definitely keep getting passed down to generations to come.
- Las Palmas Red Enchilada Sauce
- 1 1/2 lbs. of ground beef
- 1 Tbsp. of McCormick Taco Seasoning Mix
- 18 corn tortillas
- 1 7.25 oz. can of sliced olives
- 1/2 cup of diced yellow onion
- 2 lbs. of shredded Monterey Jack cheese
- Vegetable oil
- Oven-safe glass dish( I used a 9.5 x 12.5) and it held 12. You can use a bigger one to make more or use more than one dish.
Servings: 8-12 Prepping time: 30 min. Cooking time: 15 min.
- Set your over to 375 degrees.
- Fry your ground beef with taco seasoning and onions. Set aside.
- Pour some enchilada sauce in your glass dish to cover the bottom.
4. Lightly fry 1 tortilla on both sides, in a small frying pan with oil
(make sure there’s enough oil in the pan to submerge the tortilla).
5. Once the tortilla is fried, put it in your dish with the sauce. Flip the tortilla over to make sure the sauce is coated all over.
6. Add some meat and cheese to the middle of your tortilla.
7. Fold over both sides of the tortillas and flip it over, so the fold is on the bottom. Place your first enchilada at the top left of your glass dish to create a line. It’s ok if a little meat or cheese out.
Repeat steps4-7, adding more enchilada sauce as needed. When your dish is full, it should like the picture below.
Caution: Don’t submerge your enchiladas in sauce, you only need enough in the pan to coat the tortillas.
8. After your dish is full, add a light layer of enchilada sauce to the top. If you have too much sauce in your pan, you can use a spoon to take some out and pour it on top. Note: You will not use all of the enchilada sauce.
9. Add cheese and olives, if you wish.
10. Place your dish in the oven for 15 minutes.
Your enchiladas are ready to be served! You can add sour cream, if you’d like. Also, below you can find my recipe for my Mexican Rice. Enjoy!
If you were served 3 dishes that looked the same and you knew your mom made one of them, could you guess which dish was hers? I’m sure I could!Watch below👇🏼
Recipe for Spanish Rice
- 1 1/2 cups of Jasmin or long grain, white rice
- 3 oz. of tomato sauce
- 3 cups of water(room temperature)
- 1 tsp. of cumin
- 3 tsp. of Knorr chicken flavor buillon
- 1/2 cup of diced yellow onion or 1 tsp. of onion powder
- 2 cloves of minced garlic or 1 tsp. of garlic powder
- 1/2 cup of vegetable oil
- 2 quart pot or deep pan
Servings: 12 Prepping time: 15 min. Cooking time: 20 min.
- Heat up oil in your pot on medium heat.
- Add rice, onion and garlic. Stir frequently Note: If you’re using powder, wait until your rice is brown before you add it.
3. When your rice is light brown, lower the heat and pour in your water slowly. It will steam a little so avoid getting burned.
4. Turn your heat back up to medium, to get your water boiling. During this time, add tomato sauce chicken bouillon and cumin. Stir
5. When your water is boiling, turn your heat down low and cover your pot. You will not need to stir your rice anymore.
6. Let your rice cook on low for 20 minutes. You will know it’s done when there isn’t any water in your pan and it looks like the picture below.
7. Serve and enjoy!