It has been a while since we made authentic Mexican Enchiladas.
3 cups all purpose flour
1/3 cup Crisco shorting
1 teaspoon salt
2 teaspoons baking powder.
Mix at high speed with electric mixer until Crisco mixes into flour it will look like crumbs.
Add 1 cup boiling water. Mix well let dough rest 15 minutes. Cut dough into 12 pieces, roll pieces into balls to roll out flat into tortilla shells 8" to 10" diameter according to size you want. Dough will roll out thin as cereal box cardboard an get 3 times thicker after they are fried in a hot skillet. Cook until bubbles form an golden browns in spots. Push bubbles flat cook on both side 3 times.
If you don't want to make your own tortillas they are $1.19 per 10 pack at Kroger and $2.99 per 10 pack at Walmart.
I tried to cheat, I rolled the dough out then used a large bowl like a cookie cutter, this does not work well, do it the correct way watch the video. Be sure to use Crisco or lard or your tortilla will brake like potatoes chips, not roll up.
Watch tortilla making video. https://www.youtube.com/watch?v=PLTlY9s2l0o
Mix 3 large tablespoons chili powder, 1 large tablespoon of flour, 1 tablespoon oregano, 1 teaspoon cumin, 10 cloves garlic, 1 medium onion, 1 quart of water, puree in a blender or food processor. Bring to boil stir well until sauce is thick.
MEAT. Cook 1 lbs ground beef or ground pork in skillet with 1 medium onion chopped, 10 garlic cloves. Cook until meat is brown, onions are tender. Stir in about 1/3 cup enchilada sauce, 8 ounces of Philadelphia cream cheese, 1/4 cup sharp cheddar cheese.
Lay tortilla shells out on counter top, spoon equal amounts of meat on each one, roll them up tight. Place 5 or 6 in each 9"x12" cake pan. If you only have one 9"x12" cake pan squeeze them all in tight. Pour 1 quart of enchilada sauce over the top of all 12 enchiladas, sprinkle with sharp cheddar cheese. Bake in oven 350 degrees until cheese melts and enchiladas are hot about 30 minutes. Serve with sour cream topping.
I buy Mexican chilies at the Mexican flea market. They come is several spicy hot ranges from, paprika flavor, very mild, mild, medium, hot, hotter, very hot, extremely hot, etc price $2.50 to $3.00 per lb. Now days I buy mild chilies. The Mexican people soak dry chilies in hot water about 1 hour then scrape out seeds & vanes, they use the wet chilies to cook with. I like to set outside under a shade tree with a glass of ice tea, break the chilies open, scrap out seeds & vanes, grind them into chili power in the kitchen bender. The way Mexican people cook is probably easier but I like having dry chili power in the pantry to use anytime I need chili powder. I can not get these seeds to grow. OH well chili peppers are too cheap to be growing them last time I bought $10 worth of chilies. You can buy chilies in some grocery stores in 1 lb bags the ones called California Chilies are good.