My whole family will eat
Mexican. Even my little brother likes it, when he thinks lots of things are
spicy and they aren’t. He says, ‘I’m gonna’ make the recipe.’ Which we think is
hilarious of coarse (Baldwin sisters from the Waltons). But we have enchiladas seldom because it takes
AGES!! So it’s extra good when we have them. This is one of those recipes you kinda' change as you go. So you might not always do the exact measurements. Here is the recipe.
Enchilada Sauce
1/3 cup oil
¼ cup flour
***1 Tablespoon chili powder***
1 (8oz) can tomato sauce
½ cup water
***¼ teaspoon cumin***
3 cloves garlic
¼ onion
salt to taste
Enchiladas
chicken OR beef (cooked
& shredded/ground)
½ cup sour cream
1 cup of mushroom or
chicken soup
1 cup enchilada sauce
½ cup of cheese or more
extra enchilada sauce for
the pan and the top
tortillas
more cheese for the top
·
ENCHILADA SAUCE: Heat oil in a skillet over medium-high heat. Stir in flour and chili
powder (or Taco Seasoning), reduce heat to medium, and cook til’ lightly brown, stirring constantly
to prevent burning flour.
·
Gradually stir
in tomato sauce, water, cumin (if using a packet of Taco Seasoning, don't add anything), garlic, and onion into the flour mixture til’
smooth, and continue cooking over medium heat approximately 7 mins, or til’
thickened slightly. Season to taste with salt.
·
ENCHILADA: Mix all ingredients with the meat & stir. If needed
add more sauce or soup.
·
Oil the bottom
of the casserole dish (we use 9x13). Pour a little enchilada sauce in the bottom
of the dish.
·
Spoon meat
mixture into the tortillas and roll up and place in the casserole dish til’ the
dish is full. Drizzle extra enchilada sauce on top. Then sprinkle with cheese.
·
Bake at 180C
(350F) for 20- 30 minutes.
***If you would rather this not be spicy, use one packet of Taco Seasoning.***
***If you would rather this not be spicy, use one packet of Taco Seasoning.***
The chili powder here is much "hotter" than the chili powder from the states. Whenever we make this using chili powder, it always ends up spicier than we intend. If we use a packet of taco seasoning mix from the states, the spice level turns out perfect when you have kiddos eating with you. If you use taco seasoning mix, omit the chili powder and cumin. You could probably omit the garlic and onion, too, but why!!??
ReplyDeleteI no longer know the original online source for the enchilada sauce, but we have changed it so much now, I guess it is "ours." The original called for a lot more oil, but we found it to be too oily at the end.
If doing all chicken, we use the meat from two whole chickens. If beef and chicken (not mixed together), we use 1 chicken and 1/2 kilo (approx. 1 lb) of ground beef. This recipe makes enough meat for about 1 9x13 and 1 8x8 pan... or you could probably even do 2 9x13 dishes. For the sauce on top, we usually mix a little enchilada sauce with the leftover cream soup or with some sour cream to make it go further.
This recipe is easy... just time consuming if you live here. Thankfully, we are able to buy tortillas from a lady who makes them here or it would take even longer! The enchilada sauce is made from "scratch." The cream of chicken/mushroom also has to be made from a packet of soup (we use half the amount of water that it calls for so it is thicker). We also have to grate the cheese whereas in the states, we would have bought grated cheese. Also, we make our own sour cream and salsa... again these are easy... just time consuming. We also serve them with dice tomatoes in addition to the salsa or instead of the salsa. Like Abrielle says... we seldom make them, but when we do... they are enjoyed by everyone and almost all completely consumed! It is a great dish for company.
And a note about the "recipe" our 6 year old makes... he starting making his own recipe before he ever saw a Waltons show. What he does is he mixes together a little bit of everything on his plate into his own special recipe... then eats it up!
*Abrielle's Mom ;0)
This looks very yummy! We love Enchilada's at our house, I will have to try this recipe and let you know if we all like it. Tyler didn't used to eat spicy very much but I think we about have him trained in spicy!! Love you! Aunt Shell
ReplyDeleteHaha! They are so good. Love you too!
ReplyDeleteAbrielle Lindsay