OK, I hate to brag, but am going to for just a minute. I made enchiladas last night to take to a dinner, but I left some for Randy’s dinner. Even though I made them, I thought they were delicious. When I came in the back door, he met me and said, “those were the best enchiladas….ever” I told him I thought so also. Plus ladies at the dinner told me they were just delicious and one lady asked if she could buy the ones left to take home for a dinner she is having tonight. So, you will be glad to know that I didn’t sell them to her, I just told her to take them. But, wanted to share the recipe with you…there are a couple of steps, but I promise you they are so worth it…..
1 lb of ground round
1 4 oz can of diced green chiles
2 packets of taco seasoning envelope
1/3 cup butter
1 onion
1 package (2 cups) of shredded sharp cheddar cheese
14 corn tortillas
1/2 cup oil
Lawry’s seasoning salt
garlic powder
brown the ground meat. As it is browning, sprinkle one envelope of the taco seasoning, about 1 teas seasoning salt, 1 teas pepper and 1 teas garlic powder over the meat mixture. When it is cooked, sprinkle about 2 tables flour over the meat mixture and stir until it is dissolved into the mixture. Add about 1 cup of water to this and cook until the gravy in the meat is thicken. Set aside.
Chop the onion into small pieces. Get a smaller skillet and add 1/3 cup butter to the skillet. When butter is melted, add the chopped onion. Sprinkle 1 teas of each of the following:]
seasoned salt and garlic powder. When onion is transparent, but do not overcook, put onion into a small bowl. In this same skillet, pour about 1/2 oil and when it is hot, take your corn tortillas and just put into the hot oil for about 3 seconds on each side, placing them on a paper towel, to absorb the oil. When all 14 tortillas have been “softened” in the oil. Get the cheese out of the fridge and put into a bowl besides the onion.
Taking each corn tortilla, put about 1/2 teas onion and 1 teas cheese in the middle of each tortilla. Roll up and place in a baking dish which has been sprayed with Pam. Do this until all tortillas are used up. Spoon the meat mixture over the rolled enchiladas. * If you have extra sauce, you might want to spoon a little in the bottom of the pan before placing the rolled enchiladas into the pan. If you want, you could buy El Paso Red enchilada sauce (mild) and use this in the bottom and then the homemade over the top)*
Now, take the skillet that you had the oil in and if needed, add oil until you have about 1/2 cup of oil once again in the skillet. When it is hot, take 1/4 cup flour and stir into the hot oil, making a paste or roux. When it is dissolved and thick, add your 1 1/2 cups water to this and cook until it is thick. Add the other package of Taco Seasoning Mix to this. When it is thick, pour over the meat mixture which is laying on top of the rolled enchiladas. Sprinkle remaining cheese over all and bake, covered with foil, at 350 for 3o minutes.
These enchiladas are very very good and taste like you would get at a real Tex-Mex restaurant……….serve with a pot of pinto beans and Rice A Roni Spanish Rice and sliced avacados…..It is truly a great dish to serve to company……….let me know when you try these how you like them.
Chocolate Castles 