2 cloves of garlic
1/4 white onion
1 teaspoon ground oregano
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
2 tablespoons flour
3 New Mexico Chili Pods, remove seeds, stem, vanes.
Put every thing expect the flour in a sauce pan and bring it to a boil. Simmer on low 10 minutes turn off the heat. Let it set until it cools about 1 hour. Pour from pan into the kitchen blender, add the flour. Liquefy on high speed for 3 minutes. Pour back into the pan bring to a boil until the mixture becomes thicker. Turn off the heat let it cool. This is enough sauce for 6 to 12 Enchiladas it just depends how much sauce you like ON and IN your Enchilada. I like plenty of sauce.
Dip corn shells in the warm sauce so they become softer. Lay shells on a warm plate, fill with Colby Jack cheese and or both meat, cheese and onions. Roll shells on plate, top with more sauce and cheddar cheese. Microwave or heat in oven until cheese melts. Top with chopped lettuce. Serve with rice and refried beans if you like.
Once the sauce and meat are made Enchiladas are very fast and easy to make a dozen is 5 minutes.
Enchiladas are GOOD...... better than good.......Delicious.
Meat filling. Crumble up 1 lbs of ground beef in a pan of water with 1 teaspoon of salt and 1 chopped clove of garlic. Boil and stir for 20 minutes. Pour off the water and fat add 1/4 cup chopped white onions.
Chuck roast filling. Cook all day in a crock pot or until the meat falls apart when you stir with a fork. Pour off all the liquid and fat.
Chicken filling. Buy a Roasted chicken at the grocery store deli. Remove all the white meat, shredded the meat into small pieces.
Pork Roast filling. Cook all day in a crock pot or until the meat falls apart when you stir with a fork. Pour off all the liquid and fat.
New Mexico chili pods are very mild.
California chili pods are medium spicy.
Some people claim Enchilada sauce contained tomatoes. "NOT TRUE". Go to the grocery store look at the ingredients on the back side of the Enchilada Sauce Can, there are NO tomatoes in Enchilada sauce. This is REAL Enchilada sauce NOT Pizza sauce, NOT Spaghetti Sauce.
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REFRIED Beans. Pinto Beans are the preferred beans but some people like Light Kidney Beans, Dark Kidney Beans or Black Beans.
1 can of beans
1 clove of garlic
1/8 of a white onion
1 tablespoon soft butter
1 teaspoon chili powder
1/4 teaspoon of cumin
Liquefy on high speed in your kitchen blender or food processor. Add enough water about 1/4 cup or less so it will mix and liquefy easy about 3 minutes. Cook in a skillet until beans become thicker. Serve hot, top with cheese.
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Mexican Rice.
1 cup of Jasmine Rice
2 cups of water
1 teaspoon salt
1 teaspoon chili powder
Rinse the rice in cold water. Put every thing in a skillet with a lid and bring it to a boil. Reduce heat simmer on low 10 minutes, then turn off the heat. Let it set 30 minutes.