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Veiyu
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Food Pictures - Enchiladas Revisited
These are enchiladas, made with this recipe and this recipe mixed together (I incorporated cornmeal into the first one) while I sort of did my own thing with the filling. (This recipe along with my older entry on enchiladas should give you an idea of what happened.)



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I made two pans full. The first set of pictures contains the enchiladas pre-baked and bare, the second set shows them pre-baked with sauce and cheese, and the last set shows them after they were baked.

I used both red and green enchilada sauce (from cans, though I wish I could've made my own sauces), two pounds (about 0.9 kilograms) of ground beef, one large yellow onion and half of a medium yellow onion, and four cloves of garlic. I don't keep track of the seasonings used since I believe you can season the meat however you like. In the end, you'll probably end up tasting more cheese and sauce anyway.
As for the time spent... I didn't keep track of it, hah. I started the tortillas and filling early and ended up stuffing and baking them hours later. I'd say it took somewhere around three hours total. I was quite happy with the yield, too. Two full pans--much more than last time!




 
 
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