Ingredients:
- 1 lb. lean ground beef
- 1/2 tsp. granulated onion
- 1/2 tsp. granulated garlic
- 2 – 10 oz. cans of mild red enchilada sauce
- shredded cheddar cheese
- chopped lettuce
- 1 cup sour cream
- 4 8-inch flour tortillas, warmed
- tortilla chips, for serving alongside the sanchiladas
- chopped cilantro and scallions for garnishing (if desired)
Instructions:
Step 1: Heat a heavy-bottomed skillet over medium-high heat. Brown the ground beef with the spices until it’s fully cooked and there’s no pink left (reaching a temperature of 160-165 degrees F). Remember to drain any accumulated fat as the beef cooks.
Step 2: Stir in one can of enchilada sauce into the cooked ground beef. Keep it on medium heat until the mixture is hot throughout, then remove it from the heat.
Step 3: Take a warm tortilla and place it on a work surface. Put one-fourth of the prepared beef mixture in a 2-inch strip down the center of the tortilla. Top it with cheese and lettuce according to your preference.
Step 4: In a small bowl, combine the sour cream with 1/4 cup of red enchilada sauce, stirring well to blend the two.
Step 5: Put the sour cream mixture into a sandwich bag and snip off one corner of the bag. Squeeze the sour cream mixture through the hole onto the beef mixture, creating two strips of sour cream that run the length of the beef filling or as you like.
Step 6: Roll the flour tortilla around the beef filling. Place it in a greased, elongated, and shallow glass baking dish if you’re making one sanchilada, or arrange all four sanchiladas side by side in a larger baking dish.
Step 7: Pour enchilada sauce over the sanchiladas as desired, then top them with more shredded cheese. You can garnish with scallions or cilantro.
Step 8: Heat the prepared sanchilada in the microwave for a few seconds until it’s heated throughout. Stack tortilla chips alongside the sanchilada and serve immediately. Enjoy!
Nutrition Information:
YIELDS 4 | SERVING SIZE: 1
Calories: 600 calories | Protein: 30 grams | Carbohydrates: 35 grams | Dietary Fiber: 3 grams | Sugars: 8 grams | Fat: 35 grams | Saturated Fat: 15 grams | Cholesterol: 80 mg | Sodium: 800 mg | Potassium: 300 mg | Calcium: 300 mg | Iron: 4 mg
Frequently Asked Questions:
1. What is the difference between enchiladas and sanchiladas?
Sanchiladas are a playful variation of enchiladas. The main difference is the addition of sour cream as a filling element in sanchiladas, giving them a creamy texture and flavor. Traditional enchiladas typically use a sauce made primarily from chili peppers.
2. Can I use ground turkey or chicken instead of beef?
Yes, you can substitute ground turkey or chicken for the lean ground beef in this recipe. It’s a great way to make the dish leaner and suit personal preferences.
3. How spicy are these sanchiladas with mild enchilada sauce?
Mild enchilada sauce typically has a low to moderate level of spiciness. If you prefer a spicier dish, you can use medium or hot enchilada sauce or add additional spices or chili powder to the beef mixture.
4. Can I make sanchiladas in advance and reheat them later?
Yes, you can assemble the sanchiladas in advance, refrigerate them, and then reheat in the microwave or oven when ready to serve. Just be sure to cover them with foil to prevent them from drying out during reheating.
5. Are there any recommended side dishes to serve with sanchiladas?
Sanchiladas are quite satisfying on their own, but you can serve them with side dishes like Spanish rice, refried beans, or a simple salad to complement the meal. Tortilla chips, as mentioned in the recipe, make for a great crunchy side.
6. What are sanchiladas, and how do they differ from regular enchiladas?
Sanchiladas are a creative twist on traditional enchiladas. The main difference is the addition of sour cream inside the tortilla, giving them a creamy texture. Traditional enchiladas are typically filled with various ingredients and covered with a chili-based sauce.
7. Can I use ground chicken or turkey instead of ground beef?
Yes, you can substitute ground chicken or turkey for the lean ground beef in this recipe. It’s a great way to make a lighter version of sanchiladas.
8. Are there any alternatives to mild red enchilada sauce for those who prefer spicier flavors?
If you prefer spicier sanchiladas, you can use medium or hot enchilada sauce instead of mild. You can also adjust the spiciness by adding more cayenne pepper or chili powder to the beef mixture.
9. Can I prepare sanchiladas in advance and bake them later?
Yes, you can assemble the sanchiladas ahead of time, cover them, and refrigerate. When you’re ready to bake, simply place them in the oven as directed in the recipe, adding a few extra minutes to account for the chilled ingredients.
10. What side dishes go well with sanchiladas?
Sanchiladas are delicious on their own, but you can serve them with side dishes like Mexican rice, refried beans, guacamole, or fresh salsa. The tortilla chips mentioned in the recipe can also be served alongside for extra crunch.