Enchiladas are one of my favorite dinners. If I start to think of them, I MUST HAVE them. Even my picky teen-ager loves enchiladas and she enjoys very little these days!
A Mexican co-worker of my mom’s gave her this recipe and she passed it along to me. My mom makes her enchiladas pretty bland and mine have a little kick. You could give them even more zip with Tabasco or your favorite Hot sauce.
Easy Enchiladas couldn’t be any easier to make. You can make them as spicy as you wish. Try the optional ingredients to customize this recipe to your tastes.
I recommend serving your enchiladas with Spanish rice and re-fried beans for an flavorful meal. If you’re watching your waistline, opt for a green salad instead of the rice.
Kick It Up A Notch!
- 1/2 cup Vegetable oil - divided
- 1 Onion, chopped
- 1 teaspoon Salt
- 3 teaspoons Chili powder -Use less or more depending on your own spiciness preference.
- 1 teaspoon Garlic powder
- 1 cup Water
- 1/4 cup Flour
- 1 Dozen Corn tortillas
- 1 pound Cheddar cheese, grated
- Top with olives, sour cream or chives
- Add browned ground beef or shredded chicken (cook first!) or shredded beef (cook first!).
- Add Mexican or Spanish rice inside the enchiladas.
- Heat oven to 350 degrees.
- Grate cheese and chop onion. Set aside. Fry tortillas in 1/4 cup oil to soften (don't over-fry!). Drip on paper towels. Set aside.
- Remove pan from heat. Add 1/4 cup oil to oil in frying pan.
- Add chili powder, salt, garlic powder, water and flour in a bowl or salad dressing shaker. Mix until smooth - no lumps!
- Put pan back on high heat. Add mixture, stirring constantly. Don't let it get stiff - add water if necessary. If "slimy" looking, add more flour. Remove from heat.
- Drag tortillas through sauce and place in baking pan. Add cheese, onions and meat if desired; roll. Pour remaining sauce over rolled enchiladas and sprinkle with cheese.
- Bake 10 minutes or until cheese is melted.