Try this The Ultimate Enchilada recipe, or contribute your own.
Suggest a better descriptionThis recipe was in Chile Pepper a few yrs. ago. Its good! I think I made some changes in this version from the original. Filling: Place ingredients in pan and cover with water and simmer for an hour and a half or until the meat starts to fall apart. Remove the beef, strain the broth, and save for the sauce. Allow the meat to cool and shred the meat by using 2 forks or your fingers. SAUCE: Combine flour and 3 Tbsp. oil to make a roux. Saute the mixture, stirring constantly, for 3-4 minutes. Set aside. Saute the onions and garlic in remaining oil. Stir in chiles, cumin, tomatoes, and broth. Bring to a boil, reduce heat, and simmer for 15 minutes. Stir in the roux and simmer fir a few minutes to thicken. NOTE: I add 2 Tbsp. hot chili powder THE ENCHILADAS: Fry tortillas briefly in hot oil to soften. Drain on paper towels. To assemble: For each enchilada stack, place a little sauce on bottom of casserole dish, place a tortilla on top, then the beef, some cheese and onion, then some sauce. Repeat the procedure for 3 more layers and finish with a tortilla. Pour the sauce over the top. Bake at 350 for 15 minutes. Serve with lettuce and chopped tomatoes. May be topped with a fried egg if desired. Posted to CHILE-HEADS DIGEST by Judy Howle
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Serving Size: 1 Serving (1593g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 607 | ||
Calories from Fat: 382 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.4g | 57 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 26.2g | ||
Polyunsanturated Fat 12.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 55mg | 2 % | |
Potassium 940.9mg | 25 % | |
Total Carbohydrate 52.7g | 15 % | |
Dietary Fiber 9g | 36 % | |
Sugars, other 43.6g | ||
Protein 9.4g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 607
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