I know it’s easy to buy a can of enchilada sauce. But if you have the time, it’s really not that difficult, and so much fresher, to make your own. This recipe for Mexican Enchiladas with bell pepper-tomato sauce includes an optional “secret” dash of cinnamon for more depth of flavor. Lots of Sauce
My family likes a lot of sauce, so this Mexican Enchiladas recipe calls for a large 28-ounce can of tomatoes. If I have fresh tomatoes, I may substitute some of the canned for fresh (peeled and chopped). Or include any combination of canned, fresh, or sauce to make up the approximately 28-ounce.
For a pan of 8 Mexican Enchiladas, this makes plenty of sauce. In addition to tomatoes, the bit of red bell pepper in this enchiladas with homemade bell pepper-tomato sauce adds a subtle layering of flavors. Be sure to coat the tortillas with some sauce so that you don’t leave any exposed edges that will dry out in the oven. You may find that you have an extra sauce that can be served on the side or saved for leftovers.
Mexican Enchiladas Filling
This Mexican Enchiladas recipe suggests ground turkey, ground beef, or ground beef substitute if you are looking for a vegetarian option. But you can use any filling you prefer, including shredded chicken, shredded beef, or beans and cheese instead of meat.
When I’m cooking with ground turkey, I tend to season a bit more heavily. Turkey tends to be leaner and less flavorful compared to chicken or beef.
Tempting Mexican Enchiladas With Bell Pepper-Tomato Sauce
Ingredients
TO MAKE THE SAUCE:
- ½ medium red bell pepper diced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 large can diced or crushed tomatoes 28-ounce can; or one 15-ounce can plus 1 can tomato sauce
- 1/2- 1 cup water
- 1 teaspoon dry oregano or 1 tablespoon fresh, chopped
- 1 tablespoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- 1 pinch cayenne pepper to taste
- 1 dash cinnamon optional don’t over-do it; taste before adding more
- 1 pinch salt to taste
- 1 pinch pepper to taste
TO MAKE THE FILLING/TOPPING:
- 1 pound ground beef ground turkey, or ground beef substitute
- ½ medium onion diced
- ½ teaspoon smoked paprika
- 1 pinch salt to taste
- 1-1/2 cups shredded cheese Colby/jack or Mexican blend
- 8 pieces corn or flour tortillas 7 to 8-inch size
- 1 pinch pepper to taste
Instructions
PREPARE SAUCE:
- Saute bell pepper and garlic in oil until pepper is soft.
- Add tomatoes, water and all spices/seasonings (oregano, chili powder, onion powder, cumin, cayenne, cinnamon, salt and pepper).
- Cover and simmer on low for 30 minutes. Then uncover and continue to simmer to reduce to desired thickness. Add more water if needed. (Prepare filling while the sauce simmers).
- Let cool slightly, then blend in batches, or use an immersion blender
- Return to the pan from the blender. Reheat, taste, and adjust seasonings as desired.
PREPARE FILLING AND ASSEMBLE:
- Heat oil in a large saute pan and add crumbled meat, onion, salt, pepper and paprika, and cook until meat is brown.
- Spread the bottom of a 13×9 baking dish with a few spoonfuls of the sauce.
- Dip each tortilla lightly into the sauce and add meat plus 1 tablespoon of cheese. Roll up and place in a prepared dish.
- Pour and spread sauce over the top so that all tortillas are wet; reserve some if you have extra. Cover with remaining shredded cheese and bake at 400°F for 20-30 minutes.
- Serve with fresh cilantro, sour cream and/or guacamole.
