My son needed an enchilada recipe for his Food Science class. He wanted my recipe, but I don't use a recipe per se'. I have guestimated here and I think it should be pretty close to what I make. My enchiladas are comfort food. We have these for New Years because we are usually tired of turkey and ham by then. These can be made all beef or all cheese.
- 1 lb ground beef
- 1 small onion, chopped fine
- 1⁄8 teaspoon garlic salt
- 1⁄4 cup olive oil or 1⁄4 cup vegetable oil
- 1⁄4 cup flour
- 1 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon dried oregano
- 2 tablespoons chili powder
- 1⁄2 teaspoon dried basil
- 1 teaspoon ground cumin
- 1⁄4 teaspoon dried coriander
- 1⁄8 teaspoon black pepper
- 1⁄8 teaspoon cayenne pepper
- 1⁄8 teaspoon salt
- 1 (15 ounce) can tomatoes, pureed in blender
- 14 ounces chicken broth
- 1⁄2 cup water
- 12 corn tortillas
- 1⁄2 lb monterey jack cheese, grated
- 1⁄2 lb cheddar cheese, grated
- Brown ground beef with onion and garlic salt just until pink is gone.Remove beef from skillet and set aside.
- In the same skillet heat the oil. Add the next 11 ingredients and stir over heat until bubbly and spices have released their fragrance.
- Stir in tomato puree, and stir till well blended. Stir in broth and water. Bring to a boil and lower heat.Taste and adjust seasoning. Leave to simmer until slightly thickened.
- Preheat oven to 400*.
- In a casserole dish spoon a couple of tablespoons of the sauce to coat bottom. Pick up one tortilla with tongs and dredge the tortilla through the sauce.
- Leave the tortilla submerged just enough to soften but not fall apart.
- Lay tortilla in the casserole and spoon 1/12 of the beef mixture & 1/12 of the Jack cheese. Roll the tortilla over the filling and lay seam side down in the casserole.
- Repeat with the rest of the tortillas. Pour remaining sauce over all the enchiladas. Sprinkle the Cheddar over the top of the casserole.
- Bake in 400* oven for 20 minute or until sauce is bubbling and cheese is melted.