Taste of Home

Hubby made my favorite meal this week... a nice little trip back home to Texas! Cheese enchiladas (Dallas-style, with chile con carne) and homemade refried beans :)

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.

Tasty Tuesday

I just have to share the deliciousness of a tasty enchilada feast we ate recently at The Shed in Santa Fe, NM:

Stacked cheese enchiladas with spicy red sauce + 1 rocks margarita with salt made for a delicious mid-day treat with the fam:

We love enchiladas so much that we often make our own. As I've mentioned before, my family has deep roots in El Paso, so my love for all foods Mexican comes easily. My Grandmother's enchiladas are world famous, and often serve as the basis for comparison with every new recipe I try.

The batch below was inspired by some homemade  Hatch chile sauce given to Hubby by a family straight out of Hatch, NM.

First, we fried the tortillas (corn, of course) quickly, filled with cheese/chopped onion and rolled up tight - watch your fingers... they get super hot!

Next, we sauced and cheesed 'em:

Finally, we popped the enchies into the oven at 400 for roughly 10-12 minutes... Once perfectly bubby, we served immediately with our favorite sides. You can choose anything, but for us, that means refried beans, shredded lettuce (to bite the heat), and, most importantly, a fried egg:

Beautiful!

Sounds delish, but are you looking for a healthier alternative? Modify our method and use your savvy nutrition skills... skip frying the tortillas, fill with shredded chicken and smother in green chile sauce. You can serve black beans and corn salsa on the side. A healthy, but delicious variation that's sure to satiate the craving when you've got the enchilada itch.