The Whole Enchilada!

The other day I mentioned the whole enchilada and I thought today that I would share a slightly nontraditional enchilada recipe I created for the Pillsbury Bake Off a couple of years ago. It's loosely based on a burrito that I had at a restaurant called "Mexicali" in Sherman Oaks, Calif.

What an interesting little place this is. Located right on Ventura Blvd., it looks like any other of the ubiquitous boulevard restaurants with outside seating. But inside, it's comfortable, unpretentious and peppered with celebrities. One afternoon I was there with some friends and Jessica and Ashely Simpson walked in with their mother. Cool star sighting. And yes, Miss Jessica is beautiful.

What makes this recipe so delicious is the slighty spicy flavoring of the beef, offset by the cool tanginess of goat cheese. Goat cheese isn't for everyone because of its unique, sharp/savory flavor profile so if you're not a fan try a different type of cheese like havarti or just cool, shredded Monterey Jack.

Urban Cowboy Beef Enchiladas
Serves 4
You'll note that I use Old El Paso items in this recipe, they were one of the sponsors of the contest that year, so substitute your favorite brand if desired.


2 lbs. chuck roast, coarsely chopped (approx. 1/8"x 1/8" cubes)-get your butcher to do it
1 package Old El Paso 40% less sodium taco seasoning
2 cups water
1 medium red onion, sliced
3 slices regular or turkey bacon, chopped
2 Tblsp olive oil
8 Tbsp goat cheese, room temperature
8 Old El Paso flour tortillas for burritos
1 can Old El Paso Mild Enchilada Sauce (divided)
Sour cream garnish (optional)

1. Heat iron frying pan over high heat, add chuck roast and brown meat evenly. Turning occassionally to ensure even browning. When meat is browned, sprinkle taco seasoning over meat and mix thoroughly with a wooden spoon. Add water. Lower heat to medium and bring to a simmer. Simmer at medium heat for 15-20 minutes or until most liquid has evaporated.

2. While meat is simmering, preheat oven to 350 degrees F and place 8-ince saute pan on another burner, turn heat on medium. Add olive oil to pan and let heat approx. 1 minute. Add onions, turning thoroughly to coat with oil. Heat until they start to sweat, stirring frequently. Whe onions start to wilt, add chopped turkey baon, stir together and continue cooking onions until take they on the desired brownish, caramelized appearance.

3. Transfer seasonsed meat mixture to large stainless steel or glass mixing bowl and add onion and bacon mixture. Mix thoroughly with wooden spoon. Keep the iron pan handy!

4. Take 2 to 3 Tbsp of the enchilada sauce to cover the bottom of the iron frying pan. Next, take a flour tortilla and smear with 1 Tblsp of goat cheese. Add 3 Tblsp of meat mixture. Set tortilla on counter, fold both ends of the tortilla toward th emiddle and roll to form a burrito. Place seam side down in the skillet. Repeat until there are 8 enchiladas. Pour remaining enchilada sauce over the top of tortillas. Place in the oven and bake for approx. 15 minutes or until sauce is slightly bubbling.

5. Remove from oven. Divide 8 enchiladas among four plates, garnish with dollop of sour cream, if desired.

Serving suggestions: Pair with spanish rice and/or steamed zucchini.

If you have some time on your hands this weekend, give my recipe a whirl. You can use the filling to create burritos, as well.

Until next time...eat well my friends,
Suzie Q