Homemade Enchiladas

Enchiladas are by far my most favorite Mexican dish.  After many failed tries of making the perfect enchilada I have finally landed on a recipe I use over and over.  It is a melting pot of experiments and other cook's ideas.  I could eat these enchiladas every day of the week.  The best part is you can fill them with what ever you like.  The wonderful secret about enchiladas is that they are EASY to make.  Once plated they look scrumptious and complicated, but they aren't.  Complicated that is; they are however, scrumptious.  I love dishes like that.  They make me look good.

The first secret to these amazing enchiladas is homemade enchilada sauce.  I can't emphasize enough how glorious this made from scratch stuff is.  I guess if you were really in a pinch you could use the canned stuff.  But instead I suggest making two batches of this recipe (click to get recipe) and then freezing it.  You'll have enough for four enchilada recipes.   Here's the skinny on how to pull this all together...
Ingredients 
12 corn tortillas
canola oil
2 1/2 cups red enchilada sauce
1 cups sour cream
3 cups grated Mexican cheese blend or cheddar cheese
Filling (pick a combination of what you like)
     2 1/2 cups cooked shredded chicken, ground beef, shredded beef, or shredded pork
     1 can diced green chilies
     add another cup of sour cream
     1 small can diced jalapenos 
1/2 cup sliced green onions
1/2 teaspoon cumin
1/4 teaspoon garlic powder
Directions
Preheat oven to 375 degrees.
Mix together sour cream, 1 1/2 cups of the cheese, chicken, green chilies, 1/4 cup of the green onions, cumin, and garlic powder.
Fill a small skillet with about half inch of canola oil.  Heat over medium heat.  In separate skillet heat enchilada sauce over medium low heat, just until warmed through.  Remove from heat.
Using tongs, flash fry tortillas one at a time.   Fry tortilla on each side for 3-5 seconds.  Do not allow to crisp.  Remove tortilla from oil and let drain on paper towel.  Repeat with remaining tortillas.
Spray 9 by 13 inch baking dish with non-stick spray.  Pour about 1/2 cup of enchilada sauce in the bottom of the pan and spread around to coat the baking dish.

Dunk tortilla in enchilada sauce to coat.  Set on plate and spoon about 2 tablespoons of sour cream mixture/filling in the middle of the tortilla.  Roll up and place seam side down in baking dish.  Repeat with remaining tortillas.  (my pan usually looks like picture above)

Pour about 3/4 cup of enchilada sauce on top of enchiladas,  reserving some for dishing up.  Evenly spread remaining cheese on top of enchiladas.  Bake for 15-20 minutes until bubbly.  Remove from oven and sprinkle remaining green onions on top.  Serve with a little more enchilada sauce if desired & enjoy!

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White Enchiladas

                     

Sour Cream ,Chicken and Cheese Enchiladas 

Homemade Red Enchilada Sauce

This sauce is so good and by far taste better than the canned stuff (homemade always does)!  Props out to my Mexican friend Deidrie for this recipe.  If it weren't for her and her skillful ways I would forever be condemned to a lifetime of store bought enchilada sauce.  Making your own enchilada sauce is much easier and cheaper than you think.  You'll never go back to the can!  (P.S. This is exactly how Deidrie wrote down the recipe for me so you won't miss a beat.)

Ingredients

1/2 cup of oil ( I use canola)

2/3 cup of flour or 10 tablespoons

1/2  cup of chili powder ( I prefer a brand called "grandma's, that's the real name)

8 cups of chicken broth or chicken stock.

sprinkle granulated garlic to taste. Like 1/2 to 1 tsp

1 tsp of cumin

2-3 dried bay leaves

salt to taste
Directions

Heat up oil in a large stock pot. I use my dutch oven. Add flour and whisk together. This is your roux. Let the flour cook for a bit to get the raw flour taste out, but not too long or it will burn.  Add your chili powder and whisk.  Roux should become a brick red color or almost brown and you should blend so well that you cannot see flour color anymore.  Allow to cook.  Mexicans call this frying your mole' :)  Add broth, whisking and allowing it to blend as you go. So don't dump all at once, you need to get the lumps out as you add.  After about 5 cups add your cumin, garlic, bay leaves. No salt yet.  It will cook and thicken. When it starts to thicken add another cup of broth. Continue this process until all broth as been added. You may get to the end and it seems to thin.  It is.  Allow it to simmer and thicken.  As it thickens the flavors will become richer.  You may add salt at this time but not to much. Saltiness will increase as it cooks down. Keep some broth to add if you don't like the thickness, same with chili powder and salt. I allow mine to simmer on low for several hours. You can freeze and use later.  I use this for my base for tamales, enchiladas, mole'.  You are well on your way to a happy Mexican repitiour'.

Thanks Deidrie for sharing your family recipe!  Coming soon my favorite red sauce enchiladas.

*This makes a lot of sauce!  I asked Deidrie about freezing it & she said it works great.  Just when you thaw it out you have to add a little water because the flavor intensifies while it's frozen.  So before you use it dilute it with a little water to your taste preference.  Enjoy!


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White Enchiladas
Chicken and Cheese Enchiladas