A Gardeners Forum Forums General Discussion Hobbies, Crafts and Creativity Our Favorite Recipes Diane's Enchiladas,,,,

Since moving here to Texas...... I have seen and tasted the TEX-Mex enchiladas ,, yukky,, poohey!!!!!!

This is how I was taught years ago by a grandmother of a friend of mine that is from Mexico,,,,,,

They made theirs with pulled Pork, then cut that smaller.,,,,
I Use ground chuck, or Shredded Chicken breast,< turkey breast, or chopped beef( roast or brisket,)
Heat Oven to 200 FIRST<<< Wrap 1 dozen Tortillas ( corn preferred) but can use flour) In foil with a damp paper towel)

~~~~~~~Ingredients ~~~ Lets say we are using 2lbs of meat.~~~~~
Meat of choice
2 medium potatoes( diced and boiled and Drained)
one large jalapeno chopped (Take out seeds )
1 can LaSueur early Peas~ Drained
Onions,,, as much as you like chopped
Garlic, as much as you like crushed or diced
pepper, and cumin powder,,,,,( to your taste)
one envelope mild/or Medium spiced McCormick enchilada, or taco seasoning<< Short cut,
Corn tortillas,,,,,,,, may use flour your choice
Large jar of Pace Picante sauce

Several cans usually 8-10 Enchilada sauce,, ( because they are very small cans, ) ( NOTE<,,, I use Red enchilada sauce for Beef,, and Green enchilada sauce For Poultry)

Blended Mex cheese( Kraft) < 3 Lrg bags,,,,
Fresco Cheese( mexican Cheese) can sub,, any grated cheese you want,,

1 large sq baking dish I use my larges lasagna baking dish

Reserve 2 cans of enchilada sauce and plenty of cheeses for topping!


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Lets get this started.............

For Ground Beef,,,( again , keep in mind I use short cuts )
While your are browning the beef,,, add to raw beef,,,,, Onion, garlic, and a chopped jalapeno,, ( as much as you like for your taste) as well as cumin, black pepper , one package of Mild Enchilada power packet,, or Taco season packet will work too),,
While your meat is browning,,,,,

dice up potatoes, make sure they are diced not chopped,, ,,, boil until almost soft don't let get over cooked they will turn to mush,,, ........ Drain and set aside until meat is done, and very well drained
Open can of the peas and drain well, ,,,,, and add to the drained potatoes,,

sprinkle a little cumin powder over all and toss very lightly, I also use add a few sliver cuts of jalapeno to it ,,
all potatoes and peas to Meat mixture and stir in ,

I then add a little picante' sauce and 1 can of enchilada sauce to the combined meat mixture to give it a bit a moisture . stir lightly.
~~~~~~
Take wrapped tortillas out of oven keep foil tightly closed until ready to use,
now turn up heat oven to 350
~~~
You'll need a large sq baking dish
~~~~~~~~

~~~~~
Open several cans of Enchilada sauce,,,

Pour an entire can into bottom of backing dish,, .. Next pour several cans into a round cake pan or something simular,, ( for dipping tortilla into,
take a tortilla out of the foil.. ( purpose of heating it up is to make it flexible so it doesn't crack when rolling it up),,
coat it really well on both sides with the sauce ~
Place in baking dish,
place meat mixture, cheeses on 1/3 of tortilla
fold in 1/8 side then rollover once,,,, then fold in opposite 1/8th side and finish rolling,,
place folded side down in baking dish ,
and make another ,
Dip...... Fill , Roll......... until done
KEEP 2 Cans Of enchilada sauce and Plenty of cheese For topping..

Pour Remaining sauce on top just to lightly cover ,, sometimes I just drizzle it evenly if I don't have enough ,,,,, you don't want it soggy.

Then top off with cheeses,, place foil Lightly On top so it doesn't rest on cheese topping,,
bake until cheese is hot and bubbly ,, Not Browned,,, approx 15 minutes or so,,
Let sit ten minutes or so before trying to remove from baking dish,, ( spatula Works best to remove )

I tried to make this as short as possible,,,,,

For already Cooked (left over) Poultry,,,, Just saute' onions, garlic jalapeno's add can of green OR red*your choice if red or green) * sauce to saute'd veggies, then add your poultry and season with cumin power, pepper and a package of McCormick [BLEEP] above and heat ,then aadd a can of Seasoned ( Mexican) Black beans( Drained) to meat and add your potatoes and Peas if you want too,, , and follow above to finish,,
The Grandmother explained to me she added potatoes to "stretch" the meat . To this day I still add potatoes to taco, burritos,, meat mixtures.

My dad also makes enchiladas.He's from Mexico.They taste better than enhiladas from some fast food restaurant.

Thank you, Diane! Your directions are easy to understand. Maxi and I will have to try this in the next few weeks.


Merme

Yummy - I love enchiladas! Your recipe sounds really nice, I will definitely try it :-)