Recipe: Enchiladas by Joanna Gaines, from the Magnolia Table Cookbook
I decided to meal prep enchiladas this week because I was craving Mexican food. Although the recipe is for beef enchiladas, I decided to use ground turkey instead, because it's a little bit healthier. Here is a picture of the final product:
The cooking process wasn't too difficult. I had to cook the meat with the onions, add spices, fry the tortillas, put the enchiladas together, and bake them. I would say the most difficult part of the process was frying the tortillas. The recipe said to heat up vegetable oil in a pan, place a tortilla in it for 10 seconds on each side, then put it on a paper towel. I had a hard time getting the tortillas to turn out anything but soggy. I'm not sure if this was because of the temperature of the oil, the amount of oil, how long I kept the tortillas in it, etc. In other words, next time I make this recipe (which I definitely will be since it's delicious), I'm going to be more careful when I fry the tortillas. I also completely forgot to add the green chiles, so I'll be sure to do that next time.
I incorporated the technique this week by slicing green onions. Here is a picture of that process:
It wasn't very difficult, and the green onions added a lot of flavor to the dish.
Here's a picture of the recipe:
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