Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02


  3. Categories: Meats, Tex-mex, Usenet

  4. Yield: 6 servings

  5. 2 lb Ground beef,

  6. -extra-lean (as

  7. -little fat as possible)

  8. 2 md Onions, chopped

  9. 4 tb Flour

  10. 2 1/2 c Enchilada sauce

  11. -(2 standard cans)

  12. 1 lb Cheddar cheese,

  13. -sharp, grated

  14. PREPARE SAUCE AND FILLING: Brown ground beef and 1

  15. chopped onion in a large skillet. There should be

  16. enough fat in the beef to eliminate any need for extra

  17. oil and also to saute the onions at the same time.

  18. While you are browning the beef (it should be

  19. completely cooked with no pink or red color left), be

  20. sure to break it up so that it is granular in texture,

  21. as opposed to chunky, when completely browned. Onions

  22. should be limp and translucent but not brown.

  23. Add about 4 T of flour and saute until flour is

  24. completely incorporated into the meat mixture. Add the

  25. enchilada sauce. Heat over low heat. If the mixture is

  26. too thick, add a little water. The consistency should

  27. be that of a thick gravy, but not soupy. Simmer over

  28. low heat for 20-30 minutes.

  29. PREPARE ROLLED ENCHILADAS: Rolled enchiladas are

  30. tougher to assemble, but more authentic. Have ready a

  31. large baking pan, we always use an oblong Pyrex pan.

  32. One at a time, dip each tortilla in the enchilada

  33. sauce just enough to coat and slightly soften. Lay the

  34. tortilla flat in the baking pan, spoon about 3 T of

  35. the enchilada sauce in a line down the middle, top

  36. 1 t chopped onion and about 3 T of grated

  37. cheese.

  38. Roll the tortilla tightly into a cylinder with the

  39. seam on the bottom, and position against the bottom

  40. edge of the baking pan. Repeat until the pan is full.

  41. This can get tricky (but it is possible) as the pan

  42. gets full. Assembling the enchilada outside of the pan

  43. is usually a messy disaster. Depending on the size of

  44. the pan and how tightly each enchilada is rolled, you

  45. can get 8-12 enchiladas in a pan. This recipe should

  46. make about 16-24 enchiladas.

  47. Spoon enchilada sauce over the assembled enchiladas to

  48. thinly cover. Sprinkle generously with grated cheese.

  49. 425 degrees F. for 20 minutes.

  50. PREPARE STACKED ENCHILADAS: This is the New Mexico

  51. style. It is much easier to assemble. Have plates

  52. ready. One at a time, submerge each tortilla in the

  53. enchilada sauce (which should be cooking on low heat

  54. during this process) and cook until limp but not

  55. falling apart, this may take a little practice to

  56. gauge the time.

  57. Remove the tortilla from the sauce and place flat on a

  58. plate. Spoon a little sauce, including meat, over the

  59. 1 T chopped onion and about grated cheese. Repeat the process until you have a

  60. stack of 3-4 tortillas on a plate, depending on the

  61. appetite of the person who will eat them. Top the last

  62. tortilla with a generous amount of sauce and cheese.

  63. Serve immediately.

  64. The fundamental difference between these two styles is

  65. the method used to cook the tortillas. In the rolled

  66. style, the sauce is cooked into the tortilla through

  67. the baking process. In the stacked style, the tortilla

  68. is cooked directly in the sauce. Only the appearance

  69. differs, the taste is the same with either style.

  70. NOTES:

  71. Central Texas style Mexican enchiladas -- We cook

  72. beef enchiladas in two ways, the traditional rolled

  73. enchilada and the easier-to-cook New Mexico stacked

  74. style. Both procedures are given. Also, we used to

  75. cook the enchilada sauce/chili from scratch but more

  76. recently began using a shortcut with canned Old El

  77. Paso brand enchilada sauce, since it is not only

  78. 20 minutes vs.

  79. authentic spice combination. Yield: Serves 6-8.

  80. I always use Old El Paso canned enchilada sauce,

  81. though it is possible to make your own.

  82. : Difficulty: moderate.

  83. : Time: 1 hour.

  84. : Precision: approximate measurement OK.

  85. : Pamela McGarvey

  86. : UCLA Comprehensive Epilepsy Program

  87. 4!sdcrdcf,ucbvax!ucla-cs,hao

  88. : Copyright (C) 1986 USENET Community Trust --


Send feedback