Enchiladas (Grammy's)

This is the kind of recipe that gets scribbled on an index card and passed down through generations. Grammy’s enchiladas are straightforward home-style Mexican cooking: ground beef browned with onions and chopped olives, rolled in sauce-dipped corn tortillas with cheddar cheese, and baked until the whole pan is bubbling.

Dipping each tortilla in warm enchilada sauce before filling is the technique that makes these work. The sauce softens the corn tortilla so it’s pliable enough to roll without cracking. It also seasons the tortilla and helps it fuse with the filling and cheese during baking.

The double sauce, enchilada sauce plus tomato sauce heated together, creates a richer, more layered flavor than either would alone. Enchilada sauce brings the chili spice, and tomato sauce adds body and smoothness.

Kitchen Tips

• Drain the ground beef thoroughly after browning. Excess grease in the filling makes the tortillas soggy and the enchiladas fall apart.
• Work fast when dipping and rolling. The tortillas get soft quickly in the warm sauce and can tear if handled too much.
• Place each enchilada seam-side down in the baking pan so they hold together during baking.
• Cover for the first 30-40 minutes to steam the enchiladas through, then uncover for 15 more minutes to brown and crisp the cheese on top.

Variations

• Use shredded rotisserie chicken instead of ground beef for chicken enchiladas with the same sauce and cheese.
• Add a can of drained green chiles to the meat filling for more heat and flavor depth.
• Top the finished enchiladas with sour cream, sliced green onions, and diced avocado.