Mama’s Enchiladas

Ok, guys. This recipe is EVERYTHING! I know many people have been waiting for this post because, well, if you know, you know, and if you don’t know, you should!

I announced on my Instagram page that I was doing an enchilada recipe soon and a friend, whom I haven’t seen in ages, said she remembers my mama’s recipe from over 10 years ago! That’s insane. So to say that it leaves an impression on your tastebuds is an understatement.

My friends now ask me to make mama’s enchiladas for group gatherings ever since the time she was visiting me and cooked for them. And just to top it off, my friends also readily agreed that it was better than our favorite Mexican restaurant here in Tallinn. We actually haven’t been back since, haha.

Fun fact: Mama is the Queen of improvising. This recipe was birthed when they lived in Russia years ago, and certain ingredients were very hard to find. Good things come from hard circumstances people, you just gotta be a bit creative. When life gives you lemons, make enchiladas, am I right?

So here you go! Mama’s famous Enchiladas.

• 1 medium onion
• 2 teaspoons minced garlic
• 500g minced beef
• 1 small red bell pepper diced
• 2 packets taco seasoning
• 1/2 cup sour cream (123g)
• 1 cup shredded cheese (83g)
• 2 Tablespoons chopped cilantro
• 2 500g cartons plain tomato sauce
• 8-10 medium tortillas

First thing; preheat oven to 175’C (350’F)

Mama’s Famous Enchiladas

Serves:4-5

Ingredients:
1 medium onion
2 teaspoons minced garlic 
500g minced beef
1 small red bell pepper diced
2 packets taco seasoning 
1/2 cup sour cream (123g)
1 cup shredded cheese (83g)
2 Tablespoons chopped cilantro 
2 500g cartons plain tomato sauce 
8-10 medium tortillas 

Directions:
1. Preheat oven to 175’C (350’F)
2. Heat a couple tablespoons of oil in a pot on medium-high heat. 
3. Once hot add chopped onion and minced garlic. Sauté for about 2 min or until soft. 
4. Next add the meat and cook until it’s a nice brown color and you can’t see any more pink. This will take about 5-7min. 
5. Then add your diced bell pepper and 1 packet of taco seasoning. Cook together for another 3 min. Your meat should be totally cooked through. 
6. Drain any excess oil from the pot. 
7. Remove the pot from heat and add the sour cream, cheese, and cilantro. Mix together.
8. Pour your tomato sauce in a large shallow dish, such as a pie pan, and add the other packet of taco seasoning. Stir together. 
9. First, add a thin layer of your sauce to a large rectangular baking dish.
10. Then dip both sides of the tortilla in your tomato sauce so that both sides are totally covered.
11. Add a few tablespoon of your meat mixture to the tortilla, just off center. This makes it a bit easier to roll up. 
12. Roll it up, and move it to the side. Make sure the lip of the tortilla is on the bottom so it doesn’t unroll. Repeat until the dish is full. It’s ok to squish them a bit.
13. Pour excess tomatoes sauce on top, this prevent to tortillas from drying out or burning. Then sprinkle on some shredded cheese.
14. Then bake for 20 min, or until cheese is melted and the edges of the tortillas are darkening.