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    You are in: Home / Recipes / Real Mexican Enchiladas Recipe
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    Real Mexican Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hrs

    1 hrs

    BonnieZ's Note:

    This recipe is posted by request, and is from the McCalls Cooking School Series.

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    Ingredients:

    Serves: 6

    Yield:

    enchila ...

    Units: US | Metric

    Tortillas

    Meat Filling

    Tomatoe Sauce

    Directions:

    1. 1
      For the tortillas, in a large bowl combine the masa, flour& salt.
    2. 2
      Add 1 cup water, stirring until completely moistened (you may need to add more water a Tbsp at a time if necessary) and dough forms a ball.
    3. 3
      On lightly floured surface, knead the dough until it is no longer sticky, about 5 minutes.
    4. 4
      Divide the dough into 12 balls.
    5. 5
      Let the dough balls rest 20 minutes at room temperature.
    6. 6
      Roll each ball into a 6 1/2 inch circle.
    7. 7
      Using a 6 1/2 inch plate as a guide, trim the dough circles evenly and repeat until all the dough is rolled.
    8. 8
      Slowly heat an ungreased heavy skillet.
    9. 9
      Put the tortillas one at a time into the hot skillet and cook on each side for 1 minute.
    10. 10
      To prepare the meat filling, over low heat in a medium skillet saute the ground chuck with 1 clove of garlic, 2 tsp salt, the tequilla& chili powder until browned.
    11. 11
      Stir in kidney beans with their juice and then remove from heat and set aside.
    12. 12
      For the tomatoe sauce add olive oil to a large skillet and saute the garlic, onion and green pepper about 5 minutes until tender.
    13. 13
      Stir in undrained tomatoes and tomatoe paste blending well.
    14. 14
      Bring the tomatoe mixture to the boiling point.
    15. 15
      Blend the beef bouillon with the 3/4 cup of boiling water.
    16. 16
      Add the bouillon mixture, the chilis, cumin, salt& pepper to the tomatoe mixture and reduce the heat to a simmer.
    17. 17
      Simmer the sauce for 5 minutes, uncovered until slightly thickened.
    18. 18
      To assemble, preheat the oven to 350°F.
    19. 19
      Place 1/3 cup of the meat filling in the center of each tortilla and roll up.
    20. 20
      Arrange seam side down in a 13x9x2 inch baking dish.
    21. 21
      Pour the tomatoe sauce over all and sprinkle the top with the grated cheddar cheese.
    22. 22
      Bake for 25 minutes until bubly.

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    Ratings & Reviews:

    • on July 04, 2007

      55

      This recipe was absolutely fabulous!! I did not make the tortillas, but used store bought ones instead. Also, I used organic beef stock(less sodium) instead of beef bouillon. This dish was incredible and dubbed a "maker-againer" at my house. Thanks for sharing!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Real Mexican Enchiladas

    Serving Size: 1 (468 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 527.0
     
    Calories from Fat 197
    37%
    Total Fat 21.9 g
    33%
    Saturated Fat 7.7 g
    38%
    Cholesterol 68.9 mg
    22%
    Sodium 2010.6 mg
    83%
    Total Carbohydrate 55.6 g
    18%
    Dietary Fiber 10.5 g
    42%
    Sugars 10.6 g
    42%
    Protein 30.1 g
    60%

    The following items or measurements are not included:

    tequila

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