Fido98 Cheese Enchiladas with Chile con Carne
*TH I hope you see this. I upped the liquid for the sauce to 3c and it only made enough for 6 enchiladas, not a dozen like I originally posted. They were huge though as I picked up some homemade corn tortillas from Chuy's on the way home. If you need more just expand the recipe proportionally.
Enchilada Sauce:
1/2lb 90/10 ground beef
1/4 cup Oil
1/4 cup flour
1/2 tsp black pepper
1 tsp salt
1 Tbsp Tomato paste
1 crushed garlic clove
2 tsp ground cumin
1/2 tsp dried mexican oregano
2 T Pure (New Mexico) chile powder (I grind my own, of course)
1 T Ancho Chile Powder -
3 cups chicken broth (or water)
Heat the oil in a skillet over medium-high heat. Brown meat (Don't drain) Stir in the flour and continue stirring for 3 to 4 minutes, or until it begins to darken. Add the rest of the ingredients except the broth and cook about a minute more. Add chicken broth or water and cook until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water/broth to adjust the thickness.
Cheese Enchiladas
Ingredients:
1/2 cup vegetable oil
6 Large Homemade corn tortillas
1 cup each shredded cheddar/jack/Deluxe american cheese
Preheat the oven to 450.
Pour the oil in a small skillet, heat oil until about 150 and dip the tortillas one at a time for a few seconds until softened. Drain & stack them in foil keeping wrapped between tortillas
Pour 1/2 cup of sauce in a baking pan.
Take a tortilla, add about 1/4c cheese and roll it. Place rolled tortilla in baking dish, seam side down. Continue until you are out of room in the pan. Take remaining enchilada sauce, and pour it over the rolled tortillas. Sprinkle remaining cheese or grate new cheese if you are out. Bake for 10 minutes or until sauce is bubbly and cheese is melted.
*TH I hope you see this. I upped the liquid for the sauce to 3c and it only made enough for 6 enchiladas, not a dozen like I originally posted. They were huge though as I picked up some homemade corn tortillas from Chuy's on the way home. If you need more just expand the recipe proportionally.
Enchilada Sauce:
1/2lb 90/10 ground beef
1/4 cup Oil
1/4 cup flour
1/2 tsp black pepper
1 tsp salt
1 Tbsp Tomato paste
1 crushed garlic clove
2 tsp ground cumin
1/2 tsp dried mexican oregano
2 T Pure (New Mexico) chile powder (I grind my own, of course)
1 T Ancho Chile Powder -
3 cups chicken broth (or water)
Heat the oil in a skillet over medium-high heat. Brown meat (Don't drain) Stir in the flour and continue stirring for 3 to 4 minutes, or until it begins to darken. Add the rest of the ingredients except the broth and cook about a minute more. Add chicken broth or water and cook until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water/broth to adjust the thickness.
Cheese Enchiladas
Ingredients:
1/2 cup vegetable oil
6 Large Homemade corn tortillas
1 cup each shredded cheddar/jack/Deluxe american cheese
Preheat the oven to 450.
Pour the oil in a small skillet, heat oil until about 150 and dip the tortillas one at a time for a few seconds until softened. Drain & stack them in foil keeping wrapped between tortillas
Pour 1/2 cup of sauce in a baking pan.
Take a tortilla, add about 1/4c cheese and roll it. Place rolled tortilla in baking dish, seam side down. Continue until you are out of room in the pan. Take remaining enchilada sauce, and pour it over the rolled tortillas. Sprinkle remaining cheese or grate new cheese if you are out. Bake for 10 minutes or until sauce is bubbly and cheese is melted.
