You can see our recipe for New Mexico style enchiladas here.
Mark's Dallas-style Enchies
Ingredients
1 dozen corn tortillas
Sauce:
1/2 lb ground beef
2 C beef broth
1/4 C vegetable oil
1/4 C flour
4 Tbsp chili powder
4 tsp cumin
1/2 tsp Mexican oregano
1/2 tsp black pepper
1 tsp garlic powder
1 tsp salt
Filling:
Cheddar cheese (1/4 C for each enchilada)
1 onion, finely diced (2 Tbsp in each enchilada)
Directions:
Brown beef in skillet and set aside
Heat oil in skillet on medium heat and wait until fully heated
Once hot, sprinkle in flour and stir with spoon until smooth; cook for a couple minutes until turns golden/blond color
Add in all spices and mix until smooth for a couple minutes
Add beef broth a little at a time until it thickens (continue this until you've used all broth)
Next add the ground beef you set aside earlier
Cook and stir until desired consistency (too thick? add some water)
Now, your sauce is ready.
To assemble the enchiladas, first fry a corn tortilla quickly in oil (for about 7-8 seconds/side; tortillas should bubble but not turn into crispy chips)
Next, place plenty of cheese and chopped onions in the tortilla and quickly roll and place in baking dish
Continue this assembly until you have used all your tortillas. You'll want 2-3 enchiladas per person.
Once baking dish is full, pour on the sauce, add cheese on top, and bake at 450 for approx. 10 minutes or until bubbly.
...when we go home to Dallas for Christmas, I will be highly disappointed if we don't eat Mexican food at least once-a-day.
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