Good morning, welcome back to our Food Series for May 5th, 2021. Did you know today is National Enchilada Day – and Happy Cinco de Mayo! My sister’s Birthday was yesterday and were taking her out to dinner tomorrow.
I wish we had been able to go today so we could celebrate Cinco de May Day while having Beef Enchilidas for Dinner. Now, I have a question for you were should we go eat Mexican Food at tomorrow?
Five Facts about Enchiladas:
Did you know the Enchilada is one of the dishes mentioned in Mexico’s first cookbook in 1831.
Enchilada is the past participle of Spanish enchilar, “to add chile pepper to”, literally to “season (or decorate) with chile.”
Enchiladas originated in Mexico. Where the practice of rolling Tortillas around other food dates back at least to Mayan times.
Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented a feast enjoyed by Europeans hosted by Hernán Cortés in Coyoacán, which included foods served in corn tortillas. I betcha that was some good food. Don’t you?
In the 19th century, Mexican cuisine was being memorialized, Enchiladas were mentioned in the first Mexican cookbook, El Cocinero Mexicano (“The Mexican Chef”), published in 1831, and in Mariano Galvan Rivera’s Diccionario de Cocina, published in 1845.’
Ingredients
- 1 lb lean (at least 80%) ground beef Save $
- 2 cans (10 oz each) Old El Paso™ Red Enchilada Sauce
- 1 can (4.5 oz) Old El Paso™ chopped Green Chiles
- 1 package (8.2 oz) Old El Paso™ flour tortillas for soft Tacos & Fajitas (6 inch)
- 1 1/2 cups shredded Cheddar cheese (6 oz)
Directions:
- 1 Heat oven to 375°F. Spray 13×9-inch (3-quart) baking dish or pan with cooking spray.
- 2 In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the Enchilada Sauce and the Chiles.
- 3 Spread 1/2 cup of the Enchilada Sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tight
Thank you,
Glenda, Charlie and David Cates
