Best Ever Enchiladas
Source of Recipe
GoodNightNurse
List of Ingredients
Here is my Enchilada recipe. It's tried and true by my family and friends. I got it out from Southern Living(1987). My dad and brother just love these. I make them and lay them in an 8in disposable pan, We cook one and freeze one for later. I will put my tips in and hope you like them. I get rave reviews everywhere I take them. Haven't had a complaint yet.
1 lb. ground beef
1 lg. onion, chopped
1 1/2 Tbsp. all-purpose flour
1 Tbsp. chili powder
1 tsp. garlic powder
3/4 tsp. salt
1/4 ground cumin
1/4 tsp. rubbed sage
1 (16oz) can stewed tomatoes, undrained
12 corn tortillas (I think I use a little more)
1/4 c. vegetable oil (for frying tortillas)
1 med. onion, chopped
1/2 c. sliced ripe olives
Enchilada Sauce (recipe follows this one)
2 c. (8ozs) shredded Monterey Jack cheese
Cook ground beef and large onion in a large skillet until meat is browned, stirring to crumble meat; drain. Add flour and seasonings; cook 1 minute, stirring constantly, (blending in the flour). Gradually stir in tomatoes; cook until thoroughly heated. (the mixture will not be 'soupy' it will be very thick, not runny)
Fry tortillas, one at a time in hot oil for 3 to 5 seconds on each side or just until softened, adding more oil if necessary. Drain tortilla on paper towels. (I use a little non stick pan and a Tbsp. or 2 of oil.) I did try to skip this step and the tortillas tore up on me, unable to roll. You have to cook/fry them for just a few seconds. It does make a difference.
Combine medium onion and olives; sprinkle over tortillas, Spoon about 2 Tbs meat filling on each tortilla; roll tightly(as possible). Place in a 9x13 pan/baking dish. (I put seam side down) Pour Enchilada Sauce over tortillas; bake at 350degrees for 15minutes. Sprinkle with cheese bake an additional 5 minutes. Yields 6 servings or less if feeding hungry men.
If I have a little onion and black olives left over, which I do. I sprinkle on top then pour over the sauce.
Freeze them without the sauce on top.
Enchilada Sauce:
1 (10 1/2 oz can beed consomme, undiluted( I used campbell's)
1/2 c. butter, melted
1/2 c. all-purpose flour.
8 cloves of garlic, pressed
2 (8oz) cans tomato sauce
2 Tbsp. chili powder
2 Tbsp. rubbed sage
1 tsp. ground cumin
Pour consomme into measuring cup add enough water to measure 2 cups. Combine consomme and remaining ingredients in a medium saucepan, stirring until smooth. Cook over medium heat, stirring(whisking) constantly, until smooth and thickened, Yields 4 cups.
I also freeze the sauce. If you have leftovers, keep the sauce handy the enchiladas soak up the sauce and you will need more to re-heat. My mom made the mistake and threw my extra sauce out. my dad was not happy eating dry enchiladas that we re-heated. I have never used the canned sauce.
Let me know if you try them and how you like them. any questions just ask!
Enjoy!
Recipe
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