Chef Rebecca: How to cook the legendary Metro Schools Enchilada
Every time I sat down to write this post, something seemed to come up! This weekend I was guest judge at a Boy Scout Jamboree cooking competition, Friday some schools were having to go to an emergency menu due to power outages, Thursday I tested a recipe for an immediate menu change (happens very rarely) and Wednesday I cashiered at an Elementary School where many kids didn’t know their numbers (blame me for being rusty), all the while still doing my daily school visits.
But now it’s fall break, the kids are off, cafeterias closed and the office is quiet. Don’t worry, though. I too will get a bit of a break starting today. Sometimes I still can’t believe I get nights, weekends and holidays off, and yet, I’m still called a Chef. Just one of the many perks of working in School Nutrition.
Having this extra time with your kids home this week, perhaps you can spend some time with them in the kitchen and prepare one of mine and their favorite MNPS School Lunches:
These are easy to make, healthy, and a crowd pleaser.
Enchiladas From Scratch
Yields: 6 Enchiladas for a family of 4 (2 per adult, 1 per child)
¼ cup tomato paste
¾ cup water (chicken, beef, or veggie stock can be substituted)
2 cup tomato sauce
1 Tbsp Chili Powder
2 tsp Granulated Garlic
2 tsp Cumin
2 tsp Onion Powder
1 tsp Oregano
1.Add tomato paste to sauce pan, whisk in water or stock, to a smooth consistency on medium heat.
2.Add tomato sauce and spices. Whisk until all ingredients mixed together.
3.Simmer on low for 30 minutes.
1 lb Raw Ground Beef (93/7)
1 Tbsp chili powder
1 ½ tsp Cumin
1 tsp Black Pepper
¼ tsp Granulated Garlic
¼ tsp Onion Powder
¼ tsp Oregano
1.Cook ground beef on medium high heat until most pink is gone.
2.Mix all spices in a bowl.
3.Drain fat off beef.
4.Sprinkle seasoning over Beef and cook until beef is brown and reaches 160.
*Ground Turkey, Chicken, Or Sweet Potatoes and Black Beans can be substituted for ground beef
6 Whole Wheat Tortilla
Cooked Seasoned Ground Beef
1 cup Grated Cheddar Cheese
1.Preheat oven to 350.
2.Spray 9X13 casserole dish with pan release spray.
3.Place a 1 cup of Enchilada Sauce in bottom of dish. Evenly distribute.
4. Line up tortillas on clean and sanitized counter.
5.Place 2 oz ground beef in tortilla.
6.Place ½ oz Cheese on top of ground beef.
7.Roll Enchiladas and place in dish seam side down.
8.Cover with remaining sauce and aluminum foil. Bake for 15 minutes
Uncover and top with remaining cheese. Bake for another 5 minutes or until cheese is completely melted.
I hope you and your family enjoy this week off as well as this recipe. Please let me know if you try it. I always appreciate feedback. Take pictures and tag @MNPSChefRebecca on Twitter and Instagram.