2. Reduce heat to Med. Using the same pan, leave around 2 tablespoons of oil. Add the flour and cook for a few minutes until the flour becomes brown.
3. Mix a palmful of chili powder and around 1 cup of water together in a bowl. Add salt to taste. Slowly mix this into the flour and whisk the lumps out. Add 1 cup of chicken stock. You'll need to adjust the mixture to your taste, adding more salt, water, stock, chili. Once you have the taste you want cook for around 10 minutes until it reduces and thickens a little.
4. Dip each tortilla into the sauce (on each side) until fully coated. Transfer to a large baking pan. Place cheese down the middle of each tortilla then roll it up. You'll want to place each rolled tortilla close to one another (believe me, its just easier) Repeat this process until each tortilla is done.
5. Pour remaining sauce over enchiladas and top with as much cheese as your heart desires.
6. Bake at 350 for approximately 10 minutes then change over to the broiler until the cheese is bubbly. Top with tomatoes, onion and lettuce. Serve with rice and refried beans. Yummmm
Mexican Rice:
1 can tomato sauce
1 palmful cumin seed
2 garlic cloves
1 cup white rice
4 slices onion
1 cup water
1 cup chicken stock
salt to taste
2 tablespoons cooking oil
Heat oil in a frying pan. Once heated add onion and rice. Cook rice until brown. In a mortal & pestal grind cumin and garlic together. Add to the rice and cook for 1-2 minutes. Add tomato sauce and cook for an additional 3 minutes to let the flavors combine. Add water and chicken stock. At this point you'll want to add salt to taste. Cover and let simmer for approx 20 minutes or until all liquid has evaporated. Serves 4-6. Delish!
5 comments:
The only other person I have ever known to make enchilada sauce like that is my aunt. She got the recipe from a Mexican friend of hers right after she and my uncle got married and she's been making them just like you do ever since. It's been years since I've had her enchiladas and they look sooo good. I guess now that it has cooled down some, I am going to have to make them. Thanks for jogging such a great memory for me.
Oh my goodness, these are restaurant quality! yumyumyumyum. I wish I had enough energy to make them; maybe next week!
Oh my....these look great.
OOoooooooooh enchiladas! Will definitely give these a go one day.
And glad I came across your blog; I'm also an American living in the UK!
I love that both of these things are made from things I typically have on hand--all I have to buy to have this tasty meal is corn tortillas! We LOVE this--thanks for posting it!
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