Enchiladas

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.***