My Moms Enchiladas Recipes

Steps:

• INGREDIENTS Buy the freshest ingredients you can find.
• PREPARING CHILES Rinse chiles in warm water to remove any debris. In a medium saucepan, boil water then immerse chiles, tomato and garlic (cook for about 10 minutes). Remove ingredients from saucepan (save juices). Let them rest for about 25-30 minutes. Add about a cup of pan juices to the blender. After resting, peel the chiles (I use a sharp knife to peel off the skin) and remove the stems and seeds, then add chiles, tomato(es) and garlic to the blender. Blend ingredients starting on the low setting all the way up to the highest setting (liquefy). You should have close to a cup of enchilada sauce in your blender.
• COOKING CHILE SAUCE Using the same saucepan, add vegetable oil to cook your enchilada sauce. Return blended ingredients and Mexican chocolate to the saucepan and add salt and sugar (to taste, sugar helps take the heat off the chiles). Cook on the stove top on medium heat until the sauce comes to a boil. When you are satisfied with the taste of the sauce -- start frying your tortillas.
• FRYING TORTILLAS First, heat oil to coat the bottom of a large sauce pan (about a 10" skillet). Then, put tortillas (2-3) at a time in the microwave until all are warmed. Have an empty plate ready to put your tortillas in after the next step. Now, take your tongs and completely immerse each tortilla in oil, for about 1 second on each side, until they are all coated with vegetable oil. TIP: I put each tortilla in between a paper towel to absorb the vegetable oil. Now, coat each tortilla with the sauce for a second or so, on each side, then fill them and roll them.
• FILLING I use Monterrey Jack cheese, onion, sometimes black olives for the filling. You can add any ingredients you desire.
• Enjoy your enchiladas!

Steps:

• Preheat oven to 350°F. Brown hamburger meat and diced onion; drain. As hamburger meat is cooking, heat the chili.
• Take a flour tortilla and spoon in hamburger meat, some enchilada sauce, green onions and some shredded cheese. Place in baking dish. Continue till all hamburger meat is used.
• Top with heated chili, remainder of enchilada sauce, remainder of chopped green onions and shredded cheese.
• Cover with foil and bake for 20 minutes. Remove foil and continue baking for approximately 10 minutes, or until all cheese is melted and enchiladas are heated through. Serve with Mexican rice, salsa and sour cream, if desired.

Steps:

• Preheat oven at 350 degrees F. Spray bottom of 8 1/2 x 11 baking dish with cooking spray. Cook ground beef and add taco seasoning according to package directions.
• Put enchilada sauce in microwave safe measuring glass and heat until warm to touch. Pour sauce into pie tin, or other shallow dish large enough for a tortilla shell. Dip, one by one, each tortilla shell into enchilada sauce on both sides, and then put in baking dish.
• Fill tortilla with about 1/3 cup of taco seasoned meat, olives, and some cheese. Roll tortilla and push to one side. Continue this assembly until your dish is full or you are out of mixture and tortillas. Once all of your tortillas are rolled, cover them with about 1/4" layer of cheese. Pour the remainder of enchilada sauce over the cheese, making sure to get in between the enchiladas.
• Bake for 30 minutes or until the cheese is thoroughly melted.