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home > recipes > meat > quick and easy enchiladas
from Corpus Christi, Texas, USA 1 15-oz. can enchilada sauce(1) 1 15-oz. can chile con carne without beans(2) 1 tablespoon chili powder(3) 1 tablespoon ground cumin 1 pound ground beef(4) 12 corn tortillas (yellow, but white will do) 1/2 cup lard, bacon grease, or a mixture of the two(5) 1 large onion, chopped 16 oz. cheddar cheese(6) Combine in medium bowl canned enchilada sauce and canned chili con carne. Add to mixture the chili powder and cumin. Brown ground beef in a skillet, drain any grease, and add to the chili-sauce mixture. Then, melt lard, grease or oil in medium cast iron skillet turned to medium high and "wilt" each of the tortillas by placing them, one at a time, in the hot oil. Turn each one repeatedly for about 15-20 seconds. (The trick is to make them pliable for rolling but not too saturated with the grease. If you leave them in too long, they will get crisp and unusable.) Spread each softened tortilla on a cookie sheet covered with paper towels, adding a new layer of towels when the first row is completed. Chop the onion medium-fine. Shred the cheese. To assemble: place each enchilada, one at a time, in the chili sauce. Then lay the sauce-covered tortillas in a 9 X 13" baking dish, placing in the middle of each a generous portion of the chili sauce (a heaping tablespoon, at least). Then, place on top a scant handful of the chopped onion and another heaping tablespoon of the cheddar cheese. Roll the filled tortilla and place, seam side down, in the baking dish until all tortillas are used. Top with remaining chili, onion, and cheese, in that order. Heat oven to 350 degrees and run baking dish into oven on top shelf. Leave in just long enough to heat through and thoroughly melt cheese, about 20 minutes. NOTES: This recipe is loosely based on a South Texas Junior League cookbook published in the 70's, but my modifications make it completely distinguishable from the earlier version. One night when I had a huge hunger for Tex-Mex enchiladas, I made these. They taste much like the "enchies" we get in our South Texas Tex Mex restaurants. As to the ingredients, please note: (1) Any good enchilada sauce will do, but it should be a red, not green sauce, as the latter are made with tomatillos (mistakenly called "green tomatoes"), and these are not "right" for this dish. Almost any brand will do, but I have used Hatch, which actually comes from New Mexico. (2) Probably the best chili con carne is the old Texas standby, Wolf Brand, which, after its acquisition by Con-Agra, began to contain less and less meat. (3) By chili powder, I do not mean ground dry chilies but the stuff that contains, in addition to ground chilies, spices, salt and other ingredients, including garlic and/or onion powder. (4) Put a little oil in your skillet if you use lean beef, but be sure and drain the meat on paper towels when browned. Our local H.E.B. Supermarket chain now packages one-pound loaves of ground brisket, which is just perfect for this dish. However, any old ground beef will do. (5) You can use corn or canola oil if you're diet-conscious, but in Oaxaca, seasoned -- you should pardon the pun -- diners in the superb local ethnic eateries swear they can tell when a mole contains vegetable oil instead of the customary lard. I used a mixture of lard and bacon grease and it worked fine. (6) In my opinion, the best cheddar is from Vermont, and the Cabot Farms brand in particular. You can get it in sharp and very sharp, yellow or white. It's a matter of taste.

Quick and Easy Enchiladas


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keyword: quick
keyword: enchiladas
recipes for meat
recipes by j.martin1218
Email Address:
(posted July 24, 2006)

from Corpus Christi,
Texas, USA

1 15-oz. can
enchilada sauce(1)
1 15-oz. can
chile con carne without beans(2)
1 tablespoon
chili powder(3)
1 tablespoon ground
cumin
1 pound
ground beef(4)
12
corn tortillas (yellow, but white will do)
1/2 cup
lard, bacon grease, or a mixture of the two(5)
1 large
onion, chopped
16 oz.
cheddar
cheese(6)

Combine in medium bowl canned enchilada sauce and canned chili con
carne. Add to mixture the chili powder and cumin. Brown ground beef in a skillet, drain any grease, and add to the chili-sauce mixture. Then, melt lard, grease or oil in medium cast iron skillet turned to medium high and "wilt" each of the tortillas by placing them, one at a time, in the hot oil. Turn each one repeatedly for about 15-20 seconds. (The trick is to make them pliable for rolling but not too saturated with the grease. If you leave them in too long, they will get crisp and unusable.) Spread each softened tortilla on a cookie sheet covered with paper towels, adding a new layer of towels when the first row is completed. Chop the onion medium-fine. Shred the cheese.

To assemble: place each
enchilada, one at a time, in the chili
sauce. Then lay the sauce-covered tortillas in a 9 X 13" baking dish, placing in the middle of each a generous portion of the chili sauce (a heaping tablespoon, at least). Then, place on top a scant handful of the chopped onion and another heaping tablespoon of the cheddar cheese. Roll the filled tortilla and place, seam side down, in the baking dish until all tortillas are used. Top with remaining chili, onion, and cheese, in that order. Heat oven to 350 degrees and run baking dish into oven on top shelf. Leave in just long enough to heat through and thoroughly melt cheese, about 20 minutes.

NOTES: This recipe is loosely based on a South
Texas Junior League cookbook published in the 70's, but my modifications make it completely distinguishable from the earlier version. One night when I had a huge hunger for Tex-Mex enchiladas, I made these. They taste much like the "enchies" we get in our South Texas Tex Mex restaurants. As to the ingredients, please note:

(1) Any good
enchilada sauce will do, but it should be a red, not green sauce, as the latter are made with tomatillos (mistakenly called "green tomatoes"), and these are not "right" for this dish. Almost any brand will do, but I have used Hatch, which actually comes from New Mexico.
(2) Probably the best
chili con
carne is the old Texas standby, Wolf Brand, which, after its acquisition by Con-Agra, began to contain less and less meat.
(3) By
chili powder, I do not mean ground
dry chilies but the stuff that contains, in addition to ground chilies, spices, salt and other ingredients, including garlic and/or onion powder.
(4) Put a little oil in your
skillet if you use lean beef, but be sure and drain the meat on paper towels when browned. Our local H.E.B. Supermarket chain now packages one-pound loaves of ground brisket, which is just perfect for this dish. However, any old ground
beef will do.
(5) You can use
corn or canola oil if you're diet-conscious, but in Oaxaca, seasoned -- you should pardon the pun -- diners in the superb local ethnic eateries swear they can tell when a mole contains vegetable oil instead of the customary lard. I used a mixture of lard and bacon grease and it worked fine.
(6) In my opinion, the best cheddar is from Vermont, and the Cabot Farms brand in particular. You can get it in
sharp and very sharp, yellow or white. It's a matter of taste.


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