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Suz’s Enchiladas and Red Chili Sauce
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The enchiladas part is easy: corn tortillas filled with cheese or cooked seafood or meats, either ground beef or pulled pork or chicken. Great way to use leftover meat! I dip the corn tortillas in the red sauce or just spread a little on both sides (to soften enough to roll), then fill with strips of cheese or cooked ground beef, pork or chicken. If the meat is not seasoned, you can mix it with a little green chili or chipotle hot sauce before rolling up. Place in a baking pan and spoon a little sauce over enchiladas to keep moist, then sprinkle with grated mexican, cheddar or monterey jack cheese. Bake at 350F for approx. 15 minutes, until cheese is melted and filling is heated through.
Ingredients
Enchilada Sauce:
2 T. margarine or oil
2 T. flour and 1 T. cornmeal or masa flour
2 T. chili powder
1 T. hot sauce (smokey chipolte, jalapeño, tabasco etc.)
2 T. ketchup or 1/4 cup tomato sauce
1/2 t. fresh ground salt & pepper
1/2 t. ground oregano
1/2 t. ground cumin
2-3 cups hot water (may need to add more water once it simmers)
Sides: pico de gallo (diced tomatoes, peppers, onions, garlic, cilantro), guacamole and sour cream.
Serve with: refried beans, mexican rice, shredded lettuce, sliced tomatoes, pickled green chili or jalapeño peppers.
Instructions
This is my version of the classic red chili ‘gravy’ that you get on TexMex enchiladas. You can buy prepared sauce mixes in the grocery stores, but we like this better and you can make it in minutes.
In a saucepan, melt: 2 T. margarine or oil
Stir in & brown slightly: 2 T. flour and 1 T. cornmeal or masa flour
Add & stir well:
2 T. chili powder
1 T. hot sauce (smokey chipolte, jalapeño, tabasco etc.)
2 T. ketchup
1/2 t. fresh ground salt & pepper
1/2 t. ground oregano
1/2 t. ground cumin
3 cups hot water (may need to add more water once it simmers)
Simmer, stirring frequently, on med-low for 10-15 minutes to thicken. Adjust seasonings and liquid to get desired strength & consistency.
NOTE: This should not be too thick – more like tomato sauce or soup rather than like a thick gravy.
Flavor sides: pico de gallo (diced tomatoes, peppers, onions, garlic, cilantro), guacamole and sour cream.
Served with: refried beans, mexican rice, shredded lettuce, sliced tomatoes, pickled green chili or jalapeño peppers.