Now I know what you’re thinking, how could my enchiladas be the best? I think once you make this recipe, you’ll think, “Wow, they really are!”
This recipe calls for ground beef, but you can also use ground turkey. The trick to get your ground beef extra tender and not dried out when you cook it, is to tenderize it first with some salt and baking soda. For 1 lb of ground beef, you would mix it with 1 tsp of salt and 1/4 tsp of baking soda in a large bowl. After mixing together thoroughly, let the meat sit out on the counter for about 20 minutes while you prep the rest of the ingredients.
Whenever I made enchiladas before, my tortillas would ALWAYS break when I rolled them up. So frustrating! I know that no one would care if they broke while rolling, but I knew it and would just add more cheese to the top to disguise it 😂 well, now I don’t have to! Another cool trick I learned is to brush your tortillas with oil and microwave them to get them soft. For this recipe, I used a pastry brush and brushed both sides of each tortilla with olive oil, then microwaved the stack of them for about a minute and a half. The tortillas were very hot, so next time I’ll just try for 1 minute. Because they were so soft and malleable, rolling up the enchiladas was a breeze. Not one broken tortilla! Check out my pic of the tortillas below.
Not going to lie, this recipe was not the easiest one to make and very messy. My skillet was pretty hard to clean, and the tomato/beef mixture spilled on my cooktop and was not fun to clean up. But clean up aside, it was very tasty and worth all of the hassle. Using enchilada sauce from a can is good if you are trying to make a quick batch of enchiladas, but once you try making them this way and making your own sauce, it really takes them up a huge notch. Out of all the meals I have made this week, this one takes the cake! Check out the pics below to see the process and my amazing recipe at the bottom. ❤️