Sil's Enchiladas
As I’ve mentioned before..My Nena (grandmother) was from Mexico. Which means we consumed a LOT of great, homemade, Mexican food! This is a recipe that came from Nena, passed down to my mom who probably changed it a little bit, and now down to me. They are so delicious and I can’t wait for you to try!
This recipe is my husbands favorite. He loves Mexican food just as much as I do! Every year for his birthday, this is what he requests!
Ingredients
Taco Meat Filling
1 can tomato sauce
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chili powder
1 lb lean ground beef to (this recipe made 7 enchiladas)
Enchilada Gravy “Chili con Carne”
2 c water
1/4 c mixing flour
Beef bullion cube
1/2 tsp more of cumin
Shredded Mexican cheese
Corn tortillas
Vegetable oil (or avocado oil for a healthier alternative)
Method
In a large sauce pan, brown the ground beef on medium with a little bit of olive oil. Add the seasonings and tomato sauce. Cook for about 10 minutes! Remove a little over half of the taco meat and place in a bowl—you will use to fill the enchiladas.
Next we will start making the ‘gravy’ sauce! Slowly add 2 cups of water and a bullion cube. Add 1/2 tsp more of cumin! Bring to a boil. Slowly add in mixing flour, while stirring rather fast so that it does not get lump! Reduce to a simmer and let it thicken. If it is looking a little to watery—add a little more flour.
Pre-heat oven on 350. Fry the corn tortillas in oil..once they have cooked for about 1 min, flip and cook the other side and repeat until all tortillas have been cooked. Place the tortillas on a plate with paper towels dividing about every 4 tortillas (something my mom always did and what I do too!).
Filling the tortillas: just like it sounds. Begin filling the tortillas with the taco meat—you can add a little bit of cheese in them too if you’d like. :) Roll them up and place in a baking dish. Spray with non stick spray so you don’t have a hard time getting the enchiladas out!
Once all of the enchiladas are in the baking dish—pour the gravy sauce on top of the enchiladas..top with cheese. Bake for about 30-40 minutes or until gravy is bubbling and cheese is melted!
Enjoy!
