Enchiladas & Encharitos

Quick Enchilada Sauce

                     4 Tb        Vegetable Oil

                 1-2 Tb        Flour

               1/4 cup        Chili Powder

                  2 cups        Chicken Stock or Vegetable Stock

                    10 oz        Tomato Paste

                     2 tsp        Dried Oregano

                     1 tsp        Ground Cumin

                   ½ tsp        cayenne

                                      Salt to taste

                        

In saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, cumin and cayenne, stir. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce should be smooth and slightly thick.  Season to taste

 

Cheese Enchiladas

           1 package      Corn Tortillas

                  ½ cup      Vegetable Oil

              2-3 cups      Enchilada Sauce (or 2-3 canned Enchilada Sauce)

        4-5 pounds      Cheddar Cheese or Cheddar-Jack, grated      

                          ½      Onion, chopped (or ½ cup Dried Onions)

 

Heat oil and quickly cook the corn tortillas until soft and pliable (about 20 seconds on both sides).  Drain on paper towel. 

 

Preheat oven to 350°.

Spray casserole dish with vegetable spray. 

Thoroughly mix the cheese and onions in a bowl.  Place enchilada sauce in a shallow dish.  Dip tortilla in enchilada sauce, place in casserole dish, and roll a handful of cheese in the center.  Repeat process until tortillas are gone or casserole dish is full.  Cover with remaining sauce and cheese.

Bake for 15-30 minutes - until cheese is melted and sauce slightly bubbling around the edges.

 

Encharitos

           1 package      Corn Tortillas

                  ½ cup      Vegetable Oil

              2-3 cups      Enchilada Sauce (or 2-3 canned Enchilada Sauce)

              1 pound      Ground Beef

                                    Salt & Pepper to taste

                   ½ tsp      Ground Cumin

                          ½      Onion, chopped

                    1 can      Refried Beans           

            1 pounds      Cheddar Cheese or Cheddar-Jack, grated      

                             

Brown ground beef and onions over high heat.  Strain and discard grease.  Season with salt, pepper and cumin.  Add refried beans, mix and heat.  When mixture begins to bubble, remove from heat and set aside.

Heat oil and quickly cook the corn tortillas until soft and pliable (about 20 seconds on both sides).  Drain on paper towel. 

Preheat oven to 350°.

Spray casserole dish with vegetable spray. 

Place enchilada sauce in a shallow dish.  Dip tortilla in enchilada sauce, place in casserole dish, and roll a spoonful of beef-bean mixture and spoonful of cheese in the center.  Repeat process until tortillas are gone or casserole dish is full.  Cover with remaining sauce and cheese.

Bake for 15-30 minutes - until cheese is melted and sauce slightly bubbling around the edges.