Tuesday, July 16, 2013

Tex-Mex on the Menu - Amazing Enchiladas!

I don't know about you, but every once in a while, I just need a good Mexican fix. I'm talking the food variety, not some guy named Jose. So today  we're serving up some good old fashioned Tex-Mex in the YB. Some yummy enchiladas that'll have you wanting more.

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!

20 comments:

  1. Oh, YUM!! I've never made it that way! I use green sauce, chicken and cheddar cheese. A friend of mine brought over some and they had corn and sour cream inside. Hm!

    Let's see. I do start craving cheese if I don't get some for a while. Like bagels and cream cheese or a quesadilla.

    Now I want Mexican food!

    ReplyDelete
    Replies
    1. Virginia, enchiladas are like salads or sandwiches in that there are so many different ways you can make them. Just start with a tortilla and some cheese and go from there. Corn and sour cream does sound interesting, though.

      I've used canned green sauce for another recipe, but I forget, what's the green sauce made from?

      Delete
  2. I never made it with the tortillas dipped in sauce. Mexican is the one thing I love that has been the hardest to adapt to my no wheat no CORN allergies. But I have found a way. Everything from scratch but it is worth it.

    Heating up here too!

    Peace, Julie

    ReplyDelete
    Replies
    1. No corn either, Julie? That's just not right. So what do you use for a substitute tortilla?

      You sound like me, if there's a will, there's a way. You figure out what it is you want and then figure out how to make it work around your dietary needs. No deprivation, right?

      Delete
  3. I've done mine like virginia - haven't tried the red sauce but once and those were a flop :-( think it was the other stuff I mixed in though. these look good! and mexican is what I usually crave.
    Susanna

    ReplyDelete
    Replies
    1. Susanna, of course you crave Mexican. You live in Texas. Isn't it somewhere in the state constitution that we must have Mexican at least once a month/week? :-)

      Delete
    2. I think so! Don't think I can go more than 2 weeks without! But I never liked it until my last 2 years of college! My mom and brother would pick a restaurant and I'd order a burger!
      Susanna

      Delete
  4. One complaint I've always had about my enchiladas was that the tortillas were too dry. Well, maybe always is too strong, since I've only made them twice.

    But the recipes I used didn't fry the tortilla first, and they certainly didn't call for dipping the tortilla in the sauce! That's something I've never seen before. I'll have to try it the next time.

    Since I'm German/Swiss and my husband is German/Austrian, the foods we generally start craving have beef and potatoes in them. A good beef stew is always welcome!

    ...except in the summer :)

    ReplyDelete
    Replies
    1. So that's why my boys gravitate toward the beef and potatoes. It's the German in them.

      Jan, now you've got me wondering what would happen if I skipped the frying of the tortillas and just dipped them in the sauce. Hmm...may have to try that next time. Just for kicks.

      Delete
  5. Jan, if you don't dip the tortillas in oil first, they will fall apart when you are rolling them. And here in El Paso, the green sauce is usually a tomatillo base with green chiles.
    Nice recipe--we love the Hatch sauces (and their green chiles, too).

    ReplyDelete
  6. Good point, Nikki. And I suspected the green was tomatillo, but wasn't sure.

    Yes, given the choice, I always opt for the Hatch products. I love when Central Market has their big Hatch festival and I buy the fresh-roasted chilies. I'll divide them up and keep them in the freezer, ready to pull out whenever something needs a little extra flavor. :-)

    ReplyDelete
  7. Yum...you're egging on my craving for Mexican food. It started when Virginia posted that tortilla recipe a while back. I'm going to tweek this about to make it vegetarian and not as hot!!!! and give it a try. I think I'll be brave and try the veggie ground beef alternative. Just saw a recipe on a Canadian cooking show that made a tortilla salad using the beef substitute that looked divine. I figure if they were brave enough to try it I can be too. :-)

    ReplyDelete
    Replies
    1. Go for it, Kav. Like I told Julie, you tweak it to fit your needs and still satisfy the craving. And that's what it's all about. Satisfying the craving. :)

      Delete
  8. I have never dipped my tortillas in the oil but will try it. I mske them often; most with beef but some with chicken.
    I met my husband in El Paso He was at Ft Bliss and I was a student at Hotel Dieu, now gone.
    Good recipe.

    ReplyDelete
    Replies
    1. Thank you, Leona. I do love me some good sour cream chicken enchiladas. Haven't made those in a while. Uh,oh...I feel a craving coming on. So how do you usually make yours?

      Delete
  9. I saw this on facebook but couldn't get over here earlier... Oh my stars, I have peeps who would love this, Mindy! They'd be so happy if I made it for them that I might just have to do it!!!!

    And what a fun dish for a party. I'd be the Super Bowl Rockin' Mama!!!!!

    Tex, I love the "flavor" you bring to the cafe! It spices up the joint so nicely!

    ReplyDelete
    Replies
    1. Ruthy, we all need a little spice in our life. :) And your peeps would love this. If your doing it for a party, though, might want to double it. Depending on how many folks you're expecting. And oh my, for a Super Bowl party, you'll need to whip up guacamole too. It's just a given. No party is complete without a little guac!

      Delete
  10. my mom used to heat oil and dip the corn tortillas in before making enchiladas - we had simple tastes which I think is basically chili or frito pie enchiladas but we called them 'enchiladas'! corn tortillas dipped in melted Crisco, pieces of velveeta and chopped onion, rolled up and put in a baking dish and covered with cooked wolf chili (no beans!) and more cheese and onion and bked til bubbly. we loved those things though now I feel kinda queasy thinking of velveeta. that was a 'staple' in my mom's kitchen.

    Susanna

    ReplyDelete
    Replies
    1. Susanna, that sounds like comfort food. So we swap some sharp cheddar or jack for the Velveeta. Still sounds yummy. I mean, come on...onions, cheese, Wolf Brand...what more do we need?

      Delete
  11. Your recipe looks delicious!!
    When I really start craving Mexican food and Chinese food...I just "have" to visit my favorite restaurants to get my favorite dishes!!

    ReplyDelete