Mom's Famous Enchiladas

10:11 AM

Here is our famous Enchilada recipe.  I have always quadrupled the sauce.  This goes great with Mexican Rice, and cucumbers soaked in lime with a little salt.


Enchilada Sauce:

3 tbsp cooking oil
3 tbsp flour (use level measuring spoon)
2 tbs of chili powder
1 tsp of crushed garlic or 1/2 tsp garlic powder
1 small can of tomato sauce
1 cup of water (if sauce is too thick, add water a small amount at a time)

Mix oil and flour together in a pan, cook on medium heat until mixture turns light brown.  Remove from heat, add chili powder and garlic.  Mix well.  Ad tomato sauce and water.  Stir well.  Return to medium (or low) heat and simmer for about 5 minutes.  If you want a otter sauce, add a few drops of Tabasco sauce to taste. Use this with the Enchilada filling.

Enchilada Filling:

12 tortillas
1 lb of ground beef
1/2 tsp salt
1 tsp crushed garlic or 1/2 tsp of garlic powder
1 cup grated cheddar cheese
1 onion chopped
cooking oil (put just enough oil in hot skillet to lightly cover the bottom)

Brown the beef, salt, and garlic until well done.  Prepare cheese and onion and set aside.  Fry tortillas in oil for about 16 seconds...turning once.  Dip enchilada in sauce, put meat, cheese, and onion in the center of the tortilla.  Drizzle about 1 tbsp of sauce over the meat.  Roll up the enchilada and place it in a baking pan.  Heat in 275 degrees oven for about 15-20 minutes.  Sprinkle cheese over the top & return to oven until cheese is melted (about 10 minutes).



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