Friday, March 25, 2011
Greasy, Cheesy, Enchiladas
1/4 cup Vegetable oil plus more for frying tortillas
1/4 cup All Purpose Flour
1/2 tsp. Cumin
1 tsp. salt
Black & Red Pepper to taste
1 tsp. Chili Powder
1/2 tsp. Garlic Powder
1/2 Tsp. Onion Powder
1 (20 count) pkg. Corn Tortillas
2 (8 oz.) pkgs. Shredded Cheddar
Go ahead and preheat your oven to 350 degrees Fahrenheit and get out your casserole dish. In another skillet heat a few lugs of oil. In a separate skillet, brown ground meat and season with salt and pepper. Now that your oil has heated, start to add one corn tortilla at a time, only cooking on each side for a minute (this is just to soften the corn tortilla so that you can roll them). If you don't oil the tortillas, you corn tortilla will likely split when you try to roll it. Yes, they're going to be greasy. Hence, the name. As you remove one, place it in your casserole dish and get another tortilla heating in the skillet. Place a handful of shredded cheese at one end and roll up the tortilla. Place seam side down. Continue this process until all tortillas are rolled.
Spoon a layer of enchilada sauce over rolled enchiladas. Top with ground meat and then remaining sauce. Finally, top with remaining shredded cheese. *You may add diced onion, if you like, or stuff with meat, shredded chicken, etc. instead of just cheese filling. This is strictly a preference. Use your imagination and get creative.
Bake for 25 minutes. Serve with Spanish rice and Black, Pinto, or Refried Beans, if you want to "keep it real" : ) Here are some pics of me going thru the steps...