Enchiladas are a Mexican favorite. They consist of a corn tortilla filled with cheese or a meat, or both. The tortilla is rolled and placed in a baking dish. A spicy tomato sauce is poured over the enchiladas, and then shredded cheese optional is sprinkled over the top. They are then baked until hot and gooey. Enchiladas are the most involved of all these recipes. Here is a relatively simple recipe.
Enchiladas sauce
- ¼ cup vegetable oil
- ¼ cup New Mexico or California chili powder
- 2 tablespoons self-rising flour
- 1 ½ cups water
- 1 (8 ounce) can tomato sauce
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon onion salt
- salt to taste
Begin by heating oil in a skillet over medium-high heat. Stir in chili powder and flour until thoroughly combined, then incorporate tomato sauce and other seasonings. Cook for 10 minutes, or until the sauce has thickened.
Now that your sauce is made, assemble the enchiladas. Take 8 corn tortillas. Fry each corn tortilla for just a few seconds in a pan with hot oil. This will make the tortillas malleable and easy to roll. Let them cool. Then place chicken, or meat and or cheese on the tortilla and roll it up. Don’t overfill. Place the enchiladas seam-side down in a baking dish. Then poor the sauce over the top, followed by shredded cheese. Bake in a 180 C degree oven for 30 minutes, or until the cheese has melted and the enchiladas are piping hot. Serve with a green salad.
