Since I'm a blond, I'm going to break this into segments. Sometimes I can only concentrate on one thing at a time.
So let's start with the sauce. You're going to need:
- 2 - 15 oz. cans of red enchilada sauce (you can get mild, medium or spicy. Or mix it up like I did, one can of mild, and one can of medium)
- 1 1/2 cups chicken broth (yes, I have two cups measured out, but I didn't use it all:-)
- 1 tablespoon canola/vegetable/olive oil
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons (or there abouts) chopped cilantro
Heat the oil in a large saucepan over medium heat. Add the flour and whisk together. I know, it doesn't look like much, does it? Let this cook for a minute or so, continuing to whisk.
Now pour in your red sauce, the broth, salt and pepper and bring to a boil. Reduce heat and simmer. (If you're wondering what those green specks are, it's the cilantro. You're supposed to add it later, but I forgot)
Now we're going to move on the meat part of our filling. For this, you're going to need:
- 1 lb. lean ground beef
- 1 medium onion, chopped
- 2 - 4 oz. cans diced green chilies
- 1/2 teaspoon salt
In a large skillet or dutch oven, brown ground beef and onion. Remove from heat. Drain fat and add chilies and salt. Stir and set aside.
In a small skillet over medium heat, try 12-14 corn tortillas in canola/vegetable oil, just until soft.
Then drain on a paper towel lined baking sheet.
Preheat your over to 350 degrees and spread about a 1/2 to 3/4 cup sauce in the bottom of a 9x13 baking pan.
Now we're ready to assemble. We have our meat mixture, some chopped green onions (not only do these add flavor, they add a nice textural element), and some grated cheese (I used a combination of sharp cheddar and Monterrey Jack. You can also add some black olives or whatever tickles your fancy.
One at a time, dip your tortillas into the remaining sauce mixture and set them on a plate.
Now layer on some of the meat mixture (since my tortillas were small, they couldn't handle more than a heaping tablespoon), green onions, and a nice topping of shredded cheese.
Roll the tortilla around the filling and place seam side down in the sauce-lined baking pan. Repeat until you're out of tortillas or filling.
If you haven't already, stir the cilantro into the sauce and pour over enchiladas.
Then top with a layer of cheese.
Bake 20 minutes or until bubbly.
Yes, this recipe takes a little bit of time, but it's not difficult. And, of course, I forgot to take a pic of the finished product. All because I was so eager to eat it. (Hey, at least I'm honest)
As I'm fond of saying, the green chilies are not hot, so if you use a mild enchilada sauce, you won't have to worry about the heat.
This is probably one of my husband's favorite recipes. Of course, he likes to add jalapenos to his portion. Gets it from his father, who used to have every kind of hot sauce known to man lining his dinner table. Fortunately, my guy isn't that bad.
Do you have particular food or ethnic group of food that you have to have on a regular basis? I mean, like if you haven't had it in a couple of weeks, you really start craving it? If so, what might that be?
We've been enjoying some remarkably unseasonable weather in Texas these past couple of days. Highs only in the 70s with wet stuff falling from the sky. Can't complain about that. Especially when we were 103 on Saturday!