Taco Enchiladas

We love love love enchiladas here in our house. Since my husband grew up in Mexico I usually only like authentic red and green enchiladas which I have already posted on this blog. But when I came across these enchiladas over at Mel's kitchen Cafe I knew that I had to give them a try. They were so yummy and the cornmeal crepes tasted very similar to a tamale. Mel said (look I act like I actually know her!! I don't but I feel like I do from her blog)they reminded her of corn tortillas but I thought these tasted similar to eating a tamale because the crepe was tender and soft but whatever they taste like a tamale or a corn tortilla, this recipe is a winner. Your kids will gobble them up(mine did). If you want a new twist on an old classic give these babies a try. The crepes are easy and fast to make I promise. My little two year old helped me make and flip every single one of them!!


Taco Enchiladas with Cornmeal Crepes

Makes about 16 crepes:
1 1/3 cup flour
2/3 cup cornmeal
4 large eggs
1/4 tsp salt
2 cups milk

Meat Mixture:
1 onion, chopped
1 jalapeno, chopped
2 lbs ground beef
2 T. garlic, minced
1 tsp. salt
1 tsp pepper
2 T. chili powder
1 T. cumin
2 tsp Corriander
2(8 oz each)cans tomato sauce
2 cups shredded cheddar cheese
1 (20 oz) can red or green enchilada sauce
1 (10 oz) can red or green enchilada sauce
Optional: sliced olives, sour cream, guacamole, salsa

For the Crepes: Combine all the crepe ingredients in a blender and blend until smooth. Spray a 10 inch skillet with cooking spray and heat over medium heat until the skillet is very hot. Give the crepe batter a quick stire . Measure 1/4 cup of batter and pour into hot skillet, tilting the pan to coat the bottom evenly. The skillet should be hot enough that you should hear a sizzle when the batter hits the pan but not so hot that it burns the crepes, Cook for 30 seconds to 1 minutes and then loosen the edges with a rubber spatula and flip. Cooking the other side for 30 seconds or so. Repeat with the remaining batter, giving the batter a quick stir in between each crepe. Stake the crepes on top of each other. The crepes can be made 2 days in advance. Cool the crepes completely before storing them in the fridge in a ziploc bag or plastic wrap.
For the taco meat: brown the ground beef in a skillet. Drain the grease when no longer pink. Add in the onion, garlic, and jalapeno and cook until veggies are tender. Add in all the spices and cook for a minutes then add the tomato sauce and simmer for 20 minutes. Preheat the oven to 375 degrees. LIghtly coat a 9x13 inch pan with cooking spray. Lay all the crepes flat and fill them with 1/4 to 1/3 cup of the taco meat, sprinkle with cheese, roll up and place in the pan seam side down. Repeat with all the crepes. Pour 1 large can green enchilada sauce and 1 regular can red enchilada sauce over the top and sprinkle with cheese.(or you can use one large red and 1 regular green sauce) Bake for 20-25 minutes or until hot and bubbly. Serve with optional toppings if desired and rice and beans!!!
Adapted from Mel's Kitchen Cafe