How To make Garry's Tex Mex Enchiladas
1 dozen corn tortillas
1/2 pound American cheese
grated
1 large onion :
chopped
1 large can chili with beef no beans-- your favorite
brand vegetable oil
When I was growing up, these enchiladas with rice and refried beans was the essence of Mexican food as I knew it. I now make a lot more sophisticated types of enchilada sauces and use different cheeses but I still make these occasionally when I get the craving for them. Also, we hardly ever have a family get-together with my mother and brother without making these. It's funny how you can't really outgrow the foods you ate while growing up.
Warning, this is definitely NOT low-fat chow!
Add just enough vegetable oil to a frying pan to cover the bottom and heat over medium flame. Fry the tortillas in the oil just enough to heat and soften them. If the oil is too hot, or if you fry them too long, they will turn hard and crisp and you won't be able to roll them. A few seconds on each side is usually enough. Stack on a plate covered with a paper towel.
This recipe calls for American cheese. For Tex-Mex enchiladas no other cheese will do. American cheese has just the right salty flavor and melts to a great gooey consistency. I buy a chunk of American cheese at the deli and grate it. Make sure you have American 'cheese' and not the imitation cheese food stuff. Even though most people don't accept American cheese as 'real' cheese, and it is processed, there is a difference. Don't try to use those individually wrapped slices. I like Land-O-Lakes white American best.
Sprinkle some cheese and grated onion on a tortilla and carefully roll into a tube. Lay in a casserole dish with the seam side down. Continue until all the tortillas are filled. In a saucepan, heat the can of chili and pour evenly over the top of the filled tortillas.
Bake in a 350 degree oven until the enchiladas are heated through and the chili is starting to bubble. Sprinkle remaining grated cheese on top and return to oven until the cheese melts.
Serve with Mexican rice and refried beans.
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Beef Enchiladas - What's For Din'? - Courtney Budzyn - Recipe 26
Hey there!!
Tonight I whipped up some extra delicious Beef Enchiladas! By no means is this the authentic way of doing it…but it is fantastic none the less. Add some fresh green onions, shredded lettuce, and sour cream on top and you are ready to take on the world my friend!
Also, check out my recipe on how to make your own homemade enchilada sauce! It’s easy and tastes so much better than store bought! Plus you probably already have the ingredients in your home!
Thank you so much for watching!
P.S. My apologies for the lack of uploads…I’ve been really sick for the past week and didn’t want to gross you out with too much coughing and sneezing!
xoxo
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| Ingredients |
1 lb. Ground Beef
1 Large Onion Diced
1 Cup Long Grain Brown Rice (Cook according to directions on packaging)
4-5 Flour Tortillas
2 Cups Shredded Sharp Cheddar Cheese
2 Cups Homemade Enchilada Sauce
Salt and Pepper to Taste
Homemade Taco Seasoning:
1 Tablespoon Chili Powder
1 Teaspoon Garlic Powder
½ Teaspoon Red Pepper Flakes
½ Teaspoon of Dried Oregano
1 ½ Teaspoons Cumin
½ Teaspoon Paprika
1 Teaspoon Cornstarch or Flour
3 Tablespoons Tomato Sauce or Tomato Puree
¼ Cup of Water (Or more depending if you drained the beef or not)
Salt and Pepper to taste
1 Medium Onion Diced
3 Garlic Cloves Minced
Two Recipes Cream Beef and Wet Green Chile Burrito
Cream Beef:
3/4 lb 80/20 ground beef browned and drained
1 heaping Tablespoon flour
1 cup whole milk
1/4 to 1/2 cup half and half
Cook flour in drained browned beef for 2 mins stir so flour doesn’t brown
Add milk and half and half stir till thickness desired
Salt and pepper to taste
Serve over Texas toast or biscuits with eggs cooked to your choice
Wet Green Chile Burrito:
1/4 lb 80/20 ground beef browned and drained
2 flour tortillas warmed on skillet
1/2 cup pepper jack cheese
2 Tablespoons Hatch Green Chile added to ground beef
1 cup leftover creamy green chile enchilada sauce
Add beef mixture to tortilla roll tortilla
Pour 1 cup leftover enchilada sauce
Add shredded pepper jack cheese and microwave 30 sec to melt cheese
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