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!

This is now: This recipe is layered in pie dishes and baked! Layer 3-6 tortillas each dish.

Homemade sauce:
In olive oil saute
1 onion diced fine and lightly salted
When caramelized or golden add:
1 T ancho chili powder
~1/4 t chipotle or 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:

1 little can tomato paste mixed with
water and a good splash or olive oil to make 16 oz tomato sauce

OR A Quick Chunky Sauce:
Fry the diced onion then add garlic and 1/4 c my Dry Rub BBQ spice mix with some coriander mixed in.
1 can tomato paste mixed with 1 can diced fire roasted tomatoes from Trader Joes and a 6 oz can of water.

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

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

Generously spread olive oil on tortillas while stacking them up. This allows the other side to be covered as well. Shingle them onto a cookie sheet and heat on convection roast 300* just until warm and pliable. Don't overheat or they will be hard and chewy.

Layer into pie pans:
a couple T sized spoonfuls 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.

That was then:
         *Sauce
1 can mild enchilada sauce
1 "can" ketchup
Mix together and heat a little.
           *Taco Meat
5 lb ground beef
1 onion, blended or chopped (or minced dried)
1/2 c mexican taco seasoning
1 c water
salt and brown sugar to taste
***about 1 lb grated yellow cheese
***sour cream
***corn tortillas

That was then instructions:
***Prepare taco meat:  In allclad pan fry ground beef and onion.  Drain very well in colander.  Add seasoning and water.  Boil uncovered until water evaporates, leaving meat perfectly coated with seasoning.  ***To assemble enchiladas:  Heat a little oil in small saucepan on #6 or #7.  Briefly fry tortilla in oil and remove with forks.  Drench in sauce with tongs and remove to greased cookie sheet.  Continue until 8 tortillas are on cookie sheet.  Spread toppings on tortillas.  Fry and drench other 8 tortillas and place on top.  Pour a little sauce over tops and sprinkle a little cheese and little sour cream.  Bake 350* - 400* 20 to 30 minutes until bubbly.  Remove and let sit 10 to 15 minutes before serving.

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