Enchiladas

This recipe makes about three 9-inch by 13-inch pans with 15 enchiladas in each pan.

OVERVIEW:

To make enchiladas, you need:

1. Tortillas – I use white corn 5.5-inch to 6-inch shells. You have to fry the tortilla shells or they will not roll without cracking.
2. Enchilada sauce to put in the bottom of the pan, to soak the tortilla shells in and to ladle over the top of the enchiladas. I typically cut the enchilada sauce in half by adding chicken broth.
3. Meat or cheese filling. I use Chicken for Tacos and Enchiladas or any appropriate filling.
4. Cheese topping. I typically use Sharp Cheddar Cheese.

INGREDIENTS – ENCHILADA SAUCE:

• 2 Tbsp oil
• 2 Tbsp flour
• 1/2 tsp salt
• 28 oz. MILD enchilada sauce (Las Palmas or equivalent). Be careful. HOT enchilada sauce makes the enchiladas too spicy.
• 2 cups chicken broth
• 1/2 tsp pepper

INGREDIENTS – ENCHILADAS:

• Additional oil for frying the tortillas
• 4-5 lbs meat filling
• 45 5.5-inch to 6-inch white corn tortillas
• 3 cups sharp cheddar

INSTRUCTIONS – MAKING THE ENCHILADA SAUCE:

1. Mix the salt into the 2 Tbsp. of flour.
2. Heat 2 Tbsp oil in a saucepan.
3. Stir the salt and flour into the hot oil and bubble for 1 minute.
4. Add enchilada sauce and chicken broth and bring to a boil. Simmer for 5 minutes to thicken.
5. Set the sauce aside to cool for at least 15 minutes. If the sauce is too hot, the tortillas will tear when you assemble the enchiladas.

INSTRUCTIONS – FRYING THE TORTILLA SHELLS

1. For each tortilla, heat a few drops of oil in a hot pan and cook each side until bubbly and a few brown spots appear on the bottom.
2. Set the tortillas aside to cool.

INSTRUCTIONS – ASSEMBLING THE ENCHILADAS

1. Oil or spray three 9 x 13 casserole dishes or disposable aluminum pans.
2. Ladle about 1/2 cup of sauce in the bottom of each casserole dish.
3. Dip each side of a tortilla in the enchilada sauce and lay it out on a plate.
4. Add a spoonful of meat, roll the tortilla, and place it seam-side-down in a casserole dish. You should be able to fit 15 small enchiladas in each pan.
5. Repeat until each casserole dish is full.
6. When the casserole dish is full, spoon additional enchilada sauce over the enchiladas.
7. Sprinkle cheese over the enchiladas.
8. Bake at 350 degrees for 20 minutes or until cheese melts.