Mexican - Enchiladas 

Made by my Uncle Jack who loves spicy food! Layered instead of being rolled. Here's my new ideas but original thanks goes to Uncle Jack!

Assemble the Enchiladas-
Fry 1-2 lb salted ground beef with onions.
(Or use lots of cheese and lightly sauteed onions for an onion and cheese enchilada.)

1 lb grated cheese, any combination of mild cheddar or monterey jack

In a cast iron skillet in just a little bit of fat briefly fry each corn tortilla, stacking them up when they are finished. OR assembling right into pie pans.

Layer into pie pans:
a couple spoonfuls of sauce - tortilla - spread another spoonful sauce covering the tortilla - sprinkle with cheese - spoon on ground beef - top with tortilla - spread with sauce - cheese - meat - tortilla and sauce - top with sauce and a little sprinkle of cheese. Each pie pan can hold a 3-6 tortilla stack.

Warm in 300* convection oven until bubbly. Don't let the edges burn. Serve or hold at 170*. But watch that they don't dry out or overcook which makes the tortillas tough and hard to cut.
This recipe is layered in pie dishes and baked! Layer 3-6 tortillas each dish.

Homemade sauce-
option 1:
my harvest homemade Mexican red sauce

option 2:
In fat saute:
1 onion diced fine and lightly salted
When caramelized or golden add:
1 T ancho chili powder
~1/4 t cayanne
1/2 t ground coriander
1 t ground cumin
1 t salt
1 T sugar
pressed garlic
Simmer just a few minutes to make the spices bloom. Then add:

~Quick Smooth sauce:
1 little can tomato paste mixed with
water and a good amount of fat to make 16 oz tomato sauce.

~Quick Chunky Sauce:
1 can tomato paste mixed with 1 can diced fire roasted tomatoes from Trader Joes and a 6 oz can of water.

Option 3:
use my BBQ spice rub in place of the spices and add ground coriander to either of the tomato options.

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