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Texaaas Enchiladas

List of Ingredients




Cheese (chicken or beef) Enchiladas

6-8 Ancho Chilis
½ cup of lard
¾ cup of flour
1 teaspoons whole comino seeds
6-8 cloves fresh minced garlic
5 cups chicken stock
1 teaspoon salt
12 corn tortillas
1 cup sharp cheddar
1 cup Monterey jack
Fresh chopped onions

Under running water, remove the stems and seeds from the chili. Put the chilis in a pot with just enough water to cover. Simmer the chilis for 10 minutes. Remove from heat and let stand 30 minutes. Drain the chili and save the juice. Grind the chilis in a blender.

Fry the flour in the lard until if is light brown. Add the comino and garlic and fry for 2 minutes. Add the chicken stock, the ground chili sauce, the chili juice and the salt. Simmer the sauce until it thickens. Remove from heat. There’s your sauce.

I like to nuke the corn tortillas so that they get soft and this way they won’t break. Get a casserole dish and line the bottom with a thin layer of sauce. Roll each tortilla with chicken or beef or just cheese and onions and place in a casserole. Once it’s filled up pour the sauce over to cover the enchiladas. Top with cheese and more onions. Bake at 325 till cheese (inside the tortilla) melts. Serve with rice and beans and/or sour cream and guacamole.




Recipe



MikeTX at DFB