Home made enchiladas rock. Did you make the sauce or buy it?
This
Been making these since my father taught me when I was about 7 years old
I wont even bother to order them in a restaurant. Most places make them too bland
I personally like the Old El Paso sauce. Havent found a home made recipe that has as good a flavor. Extra sharp cheddar cheese is also a must. And just the right amount of onion. Too much makes them taste bitter.
Nice side effect is they taste good when you first eat them. Then (burrp) pretty much (burrp) every hour thereafter.
Those look like they are made a bit different then I make.
Corn tortillas Fried in a bit of hot oil for a few seconds on each side. this firms them up and makes em a bit more workable so they dont just crack when you fold them. You dont want ot fry them so quick they are soggy from the oil. Nor so long that they become brittle at which point you just made tortilla chips. I find about 15 seconds to be about perfect. Stack them between sheets of paper napkin (this absorbs any extra oil)
browned ground or shredded beef (like you would for tacos). Onion- chopped, Extra sharp cheddar cheese-shredded. Enchalada sauce.
Coat the bottom of a pan with sauce
On a plate lay your tortilla out
Across the middle lay a line of meat a bit of onion and another line of cheese. Fold in half almost like you would a taco but fold the tip of the top ofone end in the other and use a toothpick to drive through the top to hold it together. Place at one end of the pan.
Repeat above and lay the next right next to the last one and so on and so forth till you either run out of pan or tortillas. Sprinkle any left over meat,onion and especially cheese over the top. Pour (smother) sauce over the top covering most of the contents.
Insert in a 350 degree pre heated oven for 15 minutes.
Remove and eat.
Best served with a beer of your choice
