Enchiladas are very easy to make and they are absolutely delicious! This home-made recipe can be used to make beef, chicken, or cheese enchiladas! This can be a delicous meal for the family, and it is also a great meal idea for nursing school study parties.
Here are step-by-step instructions on how to make them. First you need to gather all of your ingredients:
Ingredients for Enchilada Sauce:
Two 8 ounce cans of Tomato Sauce
1/6 ounce of Tomato Paste
One 10 ounce can of Tomato Soup
2 Cups of Water
1/2 ounce cup of oil
2 tablespoons of Chili Powder
1 teaspoon of Garlic Powder
Ingredients for Enchiladas:
1 lb. of Hamburger or Chicken
1 teaspoon of Salt
1 cup of Shredded Cheddar Cheese
First, began by cooking your sauce and once you have your sauce ingredients together start cooking the meat that you have selected (if you have chosen cheese you don’t have to do anything yet).
For the Enchilada Sauce, combine all of the ingredients together under “Ingredients for Enchilada Sauce” into a medium size cooking pan.
Once, ingredients are combined set the stove at medium-high and stir sauce periodically until it is smooth. Once, your sauce has came to a constant boil it is done and now you need to let it sit on a low setting to keep it warm while you are cooking the meat.
Once, you have your Enchilada Sauce cooking start on your meat. If you decide to use Hamburger or Chicken make sure you cook it thoroughly. For Hamburger, be sure to drain the excess grease after it is finished cooking (tip- when purchasing your meat try to buy at least 85-93% lean ground beef so it is not as greasy).
After your meat is done cooking add a teaspoon of Salt and 1 cup of Shredded Cheddar Cheese to it.
Here is the fun part! This is where you will be rolling the enchiladas into rolls. This take some practice but it is well worth the work. Also, while you are rolling the enchiladas it is normal for the tortilla break sometimes.
Set your oven to 350′ F. You will need a 13X10″ baking pan/dish or bigger. I advise sitting down at the kitchen table while doing this. Make sure you have your sauce, meat/cheese, and corn tortillas at the table with you.
First begin by taking a corn tortillas and dip it completely into the enchilada sauce. Then lay the tortilla down in the pan and add the amount of desired meat or cheese about 1/2″ away from one end of the tortilla.
Then gently take the end and roll it like you would a cigarette or a piece of bologna. Remember if it breaks its not a big deal just keep going because it will taste just as good as if it were rolled. The reason they break is due to the type of corn tortillas you buy.
Also, I have noticed that after they have been the refrigerator they break easier.
Once you are done rolling the enchiladas, pour the desired about of sauce onto the top of them (leave some sauce for eating with the enchiladas). Bake for 20 minutes and then at the last 5 minutes add the remaining cheese. Then enjoy!