Cheese Enchiladas
Ingredients
Enchilada Sauce
- 3 oz and 1/3 cup of Flour
- 2-1/2 Tsp and 1/2 Tbsp Salt
- 1 Tsp and 1/2 Tbsp Cumin
- 1/2 Tsp and 1/4 Tsp Black Pepper
- 2-2/3 Tbsp and 1-1/4 Tbsp Chili Powder
- 1 Tsp and 1/4 Tsp of Granulated Garlic
- 1/2 Tsp Oregano
- 2/3 Cup of Vegetable Oil
- 2 Cups of Water
- Salt and Pepper to taste
Chili Sauce
- 1/3 cup of Flour
- 1/2 Tbsp Salt
- 1/2 Tbsp Cumin
- 1/4 Tsp Black Pepper
- 1-1/4 Tbsp Chili Powder
- 1/4 Tsp Granulated Garlic
- 1-3/4 Tsp Onion Powder
- 12 oz Ground Beef
- 2-1/2 Cups of Water
- 1-1/4 Cups of Canned Tomatoes (with Juice)
- 2/14 oz Tomato Paste
Enchiladas
- 36 Corn Tortillas
- 30-36 oz of Cheese or to preference
As Prepared by
North East ISD
Directions
Enchilada Sauce
1. Combine the Dry Ingredients into a bowl and mix them together to create seasoning.
2. Heat 2/3 Cup of Oil
3. Add Seasoning and mix into vegetable oil. Slowly add 2 cups of water.
4. Whisk to prevent clumps and simmer for 30-45 min.
Chili Sauce
1. Combine the Dry Ingredients into a bowl and mix them together to create seasoning
2. Brown 12 oz of Ground Beef
3. Stir in the seasoning and cook for 2 more minutes
4. Stir in Water, Canned Tomatoes, and Tomato Paste.
5. Bring to Boil then reduce heat. Simmer for 30 minutes.
Enchiladas
1. Steam 36 Corn Tortillas
2. Place 1/2 oz of Cheese in Tortilla and roll. Arrange 36 tortillas in a greased pan
3. Pour the enchilada sauce over the arranged Tortillas
4. Top with remaining cheese
5. Bake at 350 degrees for 15 minutes or until cheese is melted
6. Take out of the oven, serve onto plates, then top with chili sauce.
7. Enjoy!