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!

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

Homemade sauce-
(see my harvest homemade enchilada sauce)
In lard 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:

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

~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.

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 sharp cheddar or monterey jack

In a cast iron skillet in just a little bit of lard briefly fry each corn tortilla, stacking them up when they are finished.

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.

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