Most of the time, I like to think I’m a good wife. I try not to control, encourage him to hang out with his friends, attempt to understand when he’s speaking accountant language, try to keep the house semi-picked up (even though it’s in my nature to be a complete disaster), and most nights, I have a decent dinner on the table when he gets home.
But, sometimes I’m a bad wife. I’m horrible at laundry, the kitchen looks like an animal ransacked the place come 5pm, oftentimes the messy, unorganized girl in me wins and there are shoes and mail strewn about, I’m stubborn, rarely admit fault, and occasionally, dinner doesn’t get on the table. Of course all of those events individually aren’t really a big deal, especially in small does, but sometimes, sometimes every single one of those things happens at once, making for one cataclysmic week.
Last week was one of those weeks. The one attempt I made at laundry took an entire week (which Kevin had to finish), the house was a disaster, the mail was overflowing and I was so consumed with work projects that dinner didn’t make it on the table but once or twice – and I was cooking the entire week. When dinner doesn’t make it on the table, that means there are no leftovers and when there are no leftovers, Kevin doesn’t get lunch, which normally wouldn’t be that big of a deal, but he’s in a miniature busy season, so running out for lunch is a pretty big waste of time, plus we’re currently saving our pennies for the impending “Mom” car we have to purchase in t-minus four months before this bambino makes itself present.
This week, redemption was earned with these creamy beef and hatch pepper enchiladas, and all was forgotten.
I feel like I say this every single time I come up with a new recipe for enchiladas, but these…..are they best enchiladas I’ve ever made, and actually, probably one of the simplest recipes I’ve ever made.
Roasted hatch peppers are pulverized with some chicken stock and turned into a sauce with a little bit of butter, flour and sour cream – that’s it. Typically when making a sour cream sauce for enchiladas, I’ll forgo the full-fat sour cream and go with Greek yogurt, but on this particular day, I was really craving something rich, so I ultimately decided to go the full-fat route, and goodness gracious am I glad I did. I literally licked every single morsel off the bottom of the pan and spoon after assembly, so hopefully that admission of guilt might give you a little bit of an indication of how ridiculously good the sauce is – simple, but ridiculous.
Just as the sauce is simple in its ingredients list, but not in flavor, the filling mimics the same vibe with only lean ground beef, onion, garlic, chopped, roasted hatch peppers and a cup or so of shredded peper jack cheese making up the cast of characters.
The beef filling gets rolled into flour tortillas, drowned in sauce, covered in pepperjack cheese, tucked into a casserole and then popped into the oven just until they’re warmed through and the cheese is melted, a quick 15-20 minutes.
While you’d think the sour cream and beef would make these guys overly heavy, they’re actually surprisingly light, allowing you to easily shovel at least two into your stomach….
So, if you’re also in need of redemption, look no further than right here….
- 5 hatch peppers
- 1 teaspoon olive oil
- ½ cup onion
- 1 garlic clove
- 1pound ground beef
- ½ cup roasted hatch peppers
- 1¼ teaspoon salt, divided
- 2 cups shredded pepperjack cheese, divided
- 1 ½ tablespoons butter
- 2 tablepsoons flour
- 1 ½ cups warm chicken stock, divided
- 8 ounces sour cream
- ⅓ cup hatch chili peppers
- 8 fajita sized flour tortillas
- Preheat oven to 350 degrees. Grease a 9x11 casserole dish.
- Using a gas stove or broiler, roast peppers until they are charred on all sides. Place in a bowl and cover with plastic wrap, let sit for 10 minutes. Peel the skin off the peppers and seed. Chop.
- Heat a large non-stick skillet to a medium-high heat. Add olive oil. Add onion, garlic and ground beef. Cook until beef is cooked and onion is soft, about 5-7 minutes. Drain fat if necessary. Add in ½ cup of chopped peppers and ½ teaspoon of salt. Cook another minute. Remove from heat and season to taste with salt and pepper. Stir in one cup of pepper jack cheese.
- Add half of chicken stock to a blender along with ⅓ cup of the chopped hatch peppers. Blend until smooth.
- In a medium sauce pan, melted butter over a medium heat. Whisk in flour, cook for one minute. Slowly whisk in hot chicken stock, and pepper and chicken stock mixture. Add remaining salt. Bring to a boil and reduce to a simmer until thickened, about 5 minutes. Once thickened, remove from heat and stir in sour cream.
- Spread about ½ cup of filling in the bottom of the casserole dish. Spoon filling into tortillas, roll up and place seam-side down in casserole dish. Pour remaining sauce over.
- Sprinkle with remaining cheese and baked for 15-20 minutes or until hot and the cheese is melted. Do not brown.
- Serve with chopped cilantro and green onion.