Open-faced Enchiladas: A Taste of Nostalgia and Communal Joy

I remember a crisp autumn evening in 1976, the scent of pine and woodsmoke mingling with the tantalizing aroma of spices. We were visiting friends stationed at the Army base in Garmisch, Germany, a place that felt like a storybook village nestled beneath imposing mountains. The highlight of the evening wasn’t the breathtaking scenery, but the truly unique open-faced enchiladas being prepared for dinner. It was a wonderfully interactive affair, with everyone gathering around the kitchen counter, a lively hub of tortilla-dipping, sauce-slinging, and topping-layering. This dish, born out of simple ingredients and a spirit of togetherness, left an indelible mark on my culinary memory, proving that some of the most cherished meals are those shared in good company.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 1
• Yield: 1 open-faced enchilada
• Dietary Type: Customizable

Ingredients

Here’s what you’ll need to recreate this delightful open-faced creation:

• 1 flour tortilla, taco size
• 1 tablespoon vegetable oil
• 1 can enchilada sauce, warmed in a small skillet
• 1 lb ground beef, browned
• Grated cheddar cheese, to your preference
• Chopped onion, for topping
• Chopped tomato, for topping
• Sour cream, for topping

Equipment Needed

• A small skillet for warming enchilada sauce
• A larger skillet for frying tortillas
• A baking sheet
• A nonstick spray or cooking oil for the baking sheet
• Oven

Instructions

This recipe is designed for interactive fun, but can certainly be prepared by one person. The key is to have all your components ready to go before you start assembling.

1. Prepare the Tortillas: Begin by heating the vegetable oil in a large skillet over medium-high heat. Carefully place one flour tortilla into the hot oil. Fry each tortilla for one minute on each side until it’s lightly golden and pliable. Remove from the skillet and set aside on a paper towel-lined plate to drain any excess oil.
2. Sauce the Tortilla: In a separate small skillet, ensure your enchilada sauce is warmed. Now, dip each fried tortilla into the warmed enchilada sauce, coating both sides. You want it to be well-sauced but not so saturated that it falls apart.
3. Transfer to Baking Sheet: Place the sauced tortilla onto a baking sheet that has been sprayed with nonstick spray or lightly oiled. This prevents sticking during the final warming phase.
4. Layer the Fillings: Now comes the assembly. Layer your browned ground beef evenly over the sauced tortilla. Sprinkle a generous amount of grated cheddar cheese over the beef, followed by a scattering of chopped onion.
5. Warm and Melt: Carefully transfer the baking sheet with your assembled open-faced enchilada into a preheated oven set to 350°F (175°C). Leave it in the oven long enough to warm the fillings through and melt the cheese completely. This typically takes about 10-15 minutes, but keep an eye on it to ensure the tortilla doesn’t become too crisp.
6. Garnish and Serve: Once the cheese is beautifully melted and bubbly, carefully remove the baking sheet from the oven. Add your chopped tomato and a dollop of sour cream at the table. This allows everyone to customize their own plate with their desired amount of fresh toppings. Serve immediately while warm.

Expert Tips & Tricks

The beauty of these open-faced enchiladas lies in their simplicity and the opportunity for personalization. However, a few chef-driven insights can elevate the experience even further:

• Brown the Beef Wisely: When browning the ground beef, ensure you drain off as much excess fat as possible before adding it to the enchilada. This not only makes the dish lighter but also prevents a greasy layer from forming under the cheese. For an extra flavor boost, consider adding a pinch of cumin and chili powder to the beef as it browns.
• Sauce Consistency is Key: The enchilada sauce should be warmed but not boiling. If it’s too thin, it can make the tortilla soggy. If it’s too thick, it will be difficult to coat the tortilla evenly. You can adjust the consistency by adding a tablespoon or two of water or broth if needed.
• Tortilla Technique: While frying the tortilla adds a pleasant texture, it’s crucial not to overcook it. It should be pliable enough to fold or mold slightly when sauced. If you’re looking for a lighter option, you can skip the frying and simply warm the tortillas slightly in a dry skillet before saucing and assembling. However, the fried tortilla does offer a unique chewiness that complements the other textures.
• Cheese Strategy: Don’t be shy with the grated cheddar cheese! A good, melty cheese is essential for that classic enchilada experience. If you prefer, you can also mix in some Monterey Jack or a Mexican blend for added complexity.

Serving & Storage Suggestions

These open-faced enchiladas are best enjoyed immediately after they come out of the oven, when the cheese is perfectly melted and the toppings are fresh. They are a meal in themselves, but a simple side salad or a bowl of refried beans can round out the meal beautifully.

Leftovers, should there be any, can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the leftover enchilada on a baking sheet and warm it in a 350°F (175°C) oven until heated through and the cheese is re-melted. Microwaving is also an option, but it may result in a slightly softer tortilla. For the best texture, avoid freezing this dish as the tortilla can become mushy upon thawing.

Nutritional Information

Here’s an estimated nutritional breakdown for one serving of open-faced enchilada, assuming standard ingredient amounts and toppings. Please note that this is an approximation and can vary based on specific ingredient choices and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25 g	32%
Saturated Fat	10 g	50%
Cholesterol	80 mg	27%
Sodium	600 mg	26%
Total Carbohydrate	30 g	11%
Dietary Fiber	3 g	11%
Sugars	4 g	4%
Protein	25 g	50%

Variations & Substitutions

The beauty of this recipe is its adaptability. Feel free to get creative with your fillings and toppings:

• For a Vegetarian Option: Skip the ground beef and instead use seasoned black beans, pinto beans, or a mixture of sautéed vegetables like bell peppers, onions, and zucchini.
• Spice It Up: If you enjoy a bit of heat, consider adding a pinch of cayenne pepper or red pepper flakes to the ground beef or a few slices of pickled jalapeños on top.
• Cheese Choices: While cheddar is classic, feel free to experiment with other melting cheeses like Monterey Jack, Pepper Jack, or a blend of Mexican cheeses.
• Different Sauces: While traditional red enchilada sauce is ideal, a green enchilada sauce can offer a delicious alternative flavor profile.
• Topping Twists: Beyond the traditional, consider adding black olives, cilantro, a squeeze of lime juice, or even a sprinkle of cotija cheese for an extra layer of flavor and texture.

FAQs (Frequently Asked Questions)

Q: Can I prepare the filling ahead of time?
A: Absolutely! The ground beef can be browned and seasoned a day in advance and stored in the refrigerator. This will save you time during the assembly process.

Q: What kind of tortilla is best for this recipe?
A: Flour tortillas are recommended for their pliability and ability to hold up well to frying and saucing. Corn tortillas can be used, but they are more prone to breaking.

Q: How do I prevent the tortilla from getting too soggy?
A: Ensure the vegetable oil is hot enough for frying, and don’t over-soak the tortilla in the warmed enchilada sauce. A quick dip on each side is usually sufficient.

Q: Can I make this gluten-free?
A: Yes, you can substitute corn tortillas for the flour tortillas. However, be mindful that corn tortillas can be more delicate. You may need to adjust the frying and saucing steps accordingly.

Q: What makes this dish “open-faced”?
A: Unlike traditional enchiladas that are rolled and layered, these are prepared flat on a baking sheet, allowing the toppings to be easily seen and added at the table, hence “open-faced.”

Final Thoughts

This open-faced enchilada is more than just a recipe; it’s an invitation to connect, to share, and to savor the simple pleasures of good food made with love. Whether you’re recreating a cherished memory or forging new ones with your own family, I encourage you to gather your loved ones around the kitchen and embark on this delicious journey. The resulting dish is a comforting embrace of flavors and textures, made all the more special by the shared experience. Enjoy every delicious, cheesy, saucy bite!