Saturday, January 11, 2014

{Make Ahead} Hamburger Enchiladas



The Ball Whisk giveaway is completed! Our winner is Stephanie, who has been informed and will be receiving her whisk shortly. For the record, we do not choose the winner; the website that hosts the Rafflecoptor widget randomly selects one. Thanks to everybody who entered!

Now for the enchiladas...bear in mind that we both have different recipes for these. Mine ("me" being Kara) is hamburger based, whereas Kirstyn's uses leftover roast. Both are scrumptious, but as different from each other as possible, considering its the same meal with the same animal filling.

I think that this recipe once came from the back of an enchilada sauce can, but I lack the ability to leave well-enough alone, so it has evolved to the point that it hardly resembles the original.

Anyway...start out with a pound of hamburger (I've used elk too, actually) and a can of enchilada sauce. For those of you wondering why my hamburger is in something of a square, it's because I'm something of an odd duck and brown my burger in large quantities ahead of time and freeze it in one pound chunks, in baggies. It's my very least favorite thing to do, so I do it all at once. Then I just have to dump one in a pan, add a little liquid (enchilada sauce in this case), and let it steam with a lid on until it falls apart before adding the rest of the ingredients. For you normal people that don't do this, brown your burger and then add the sauce. 



Add to this a block of cream cheese. It's part of what makes them so good. Chop it up, stir it in, and let it melt until it's completely mixed in.


Then add a can of refried beans. I know that these aren't part of a traditional enchilada (more often they're served on the side), but 1) it's absolutely delish this way and 2) it means less dishes than if you were to serve them on the side like normal. Occasionally there's a method to my madness.


Yeah, I know it looks a little gross, but that's the beauty of tortillas! They hide a multitude of uglies. Awful as this may look, it's actually very tasty. Thank the cream cheese.


Spoon a big old glop of it into a tortilla, then roll it up and stick it in the pan.


Then bury the suckers in cheese!!! Yes, ordinarily you put another can of enchilada sauce on top, but my husband has informed me that doing so makes them too soggy to reheat for his lunch the next day, so I have ceased this practice. Feel free to do so anyway...I promise I won't tell him!


Bake at 350 for about 20 minutes, and enjoy! They're awesome with sour cream, but I also love them with ranch. Also...they freeze really well! The recipe makes about a dozen, and the two of us can never eat that many, so I freeze half for another meal. Wrapping them in tin foil like so works splendidly.



Beef Enchiladas

1# Hamburger
2 cans enchilada sauce, divided
8oz cream cheese
1 can refried beans
Cheese

Brown hamburger, then add in one can of sauce, cream cheese, and refried beans. Stir until thoroughly combined.

Spoon into tortillas, roll, and line up in a 9x13 pan (or smaller, if not baking all at once).

Top with remaining enchilada sauce and cheese. Bake at 350 for about 20 minutes.

By the way, if you don't feel like turning this into enchiladas, Kirstyn informs me that the filling makes an awesome bean dip.


This post hosted by Whatever Goes WednesdayInspire Me WednesdayShow and Share Wednesday, Wow Us Wednesday, and Creative Muster blog hops. 

2 comments :

  1. I can understand why Tanner wouldn't like the enchilada sauce on top but without it, aren't they called "burritos?" :-D

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  2. That sounds super yummy with the cream cheese mixed in that way! I shall have to try this!

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