Jun 13, 2010

Lot Lizards Love Enchiladas.

These were awesome. I was drinking the sauce. Gross, but oh-so-good.

Tex-Mex Truckstop Enchiladas

1 lb lean ground beef

1 onion, diced

1 jalapeño, minced (just used a bit of diced)

2-3 cloves garlic, minced

Black pepper, cumin, and chili powder for seasoning mixture

1 roasted mild pepper such as Pablano (I omitted)

1/2 cup beef stock (I used beef broth - would have used chicken too)

1/3 cup corn kernels, fresh or frozen (frozen)

salt to taste (kosher)

double recipe of Jessica’s Enchilada sauce (below)

corn tortillas (I used flour, because think corn is gross)

grated cheese of your choice (mozz and cheddar)

Chopped onion for garnish (optional) (nah)

Brown ground beef in a skillet with onions, jalapeño pepper, and garlic. Season with black pepper, cumin, and chili powder. Drain excess grease.

Add stock, chopped roasted pepper and corn. Simmer, covered, 10 minutes. Filling can be made 1 day ahead. Reheat filling before using.

Preheat oven to 350. Grease a baking dish.

Warm tortillas in microwave until softened and pliable. Using tongs, dip tortilla in sauce to lightly coat. Lay on a plate and add about 2-3 rounded tablespoons of beef filling on top. Sprinkle grated cheese over mixture and roll enchilada snugly. Transfer to baking dish. Repeat with remaining tortillas.

Pour remaining sauce over enchiladas, submerging them in the sauce. Bake for about 25 minutes (I covered them with foil). Once sauce is bubbling and enchiladas are heated throughout, remove from oven, sprinkle with cheese and onion (if desired). Place in oven for a few minutes to melt cheese.

Enchilada Sauce



2 tablespoons vegetable oil

2 tablespoons all-purpose flour

2 tablespoons chili powder

1/2 teaspoon ground cumin

1 (8-ounce) can tomato sauce

2 cups water

1 teaspoon salt

1/4 teaspoon garlic powder

Use this economical sauce to prepare enchiladas or any recipe calling for enchilada sauce.

*Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute.

*Add remaining ingredients bring to a boil and simmer for about 10 minutes.

*Makes about 3 cups sauce.

1 comment:

Betsy said...

Sounds yummy... but I have to say that you should NEVER omit the poblano peppers! Mmmmmm!