Ingredients: |
Ingredients: 1 # Ground Beef 80/20
½ # Ground Pork
1 tsp Ground Cinnamon
1 Tbsp Oregano Leaves
¼ c Vinegar
Salt and Pepper to Taste
3 Tbsp Chili Powder
15 oz Enchilada Sauce (I use Old El Paso, ½ can hot, ½ can Mild)
1 # Monterey Jack Cheese Shredded
15 Corn Tortillas (Flour can be used but the texture is not as good)
1 # Monterey Jack Cheese Shredded
22 oz Enchilada Sauce (I use Old El Paso, Balance from Above plus 2 cans Mild)
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Directions: |
Directions:I have made this for years. It presents very well and can be made to serve large groups.
Put the ground meat in a skillet and brown it over high heat. During cooking add the Chili Powder, Oregano, Cinnamon, Pepper and salt. Drain excess fat. When browned add Vinegar and Enchilada Sauce. Continue to cook, stirring continuously, until the sauce is reduced by ¾ then add the Cheese and turn off the heat. Mix the cheese in as it melts.
Heat the Enchilada Sauce in a Skillet, no need to boil it, just hot. In a separate small skillet put ½ inch of cooking oil and heat it to 375 degrees or so. Carefully put a Tortilla in the oil, count to 3 turn it over, count 2 and take it out and dip it in the skillet with the sauce and then to a 0" x 13" baking pan. Put 2 heaping Tablespoons of the filling on the tortilla and roll it up ending up with the seam down. (Insulated hands help here!) Do all the tortillas and then top all with the remaining Sauce and the Cheese. Bake in the oven at 350 degrees for about 30 minutes.
Serve the Enchiladas on a bed of chopped lettuce topped with a dollop of Sour Cream and Guacamole, Diced Fresh Tomato and Pitted, Sliced Black Olives. Side dishes could be Refried Beans and Spanish Rice. Ice Cream is a typical desert.
Bueno!
Tip:
Gordon Foods sells Sauce by the Gallon which is considerably less expensive. Although the quality is not quite as high, it is acceptable. Freeze what you do not use.
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This recipe for Chorizo Enchiladas is from