Wednesday, April 18, 2012

Red Sauce Enchiladas

This is my favorite red sauce Enchilada to date. 

I've got a green sauce Enchilada recipe that I absolutely LOVE, and a white sauce one as well (I need to get that one posted on here), but when it comes to RED, this is the way to go!

You have to do a couple of different steps in this recipe, but I've learned that it's the authentic way to make enchiladas.  My father-in-law is from Mexico and this is the way he made them for my husband growing up, except he wouldn't roll them up, they would just be layered kind of like a casserole. 

 But either way, don't skip the frying and dunking of the tortillas step!!

Red Sauce Enchiladas
1 recipe of Red Enchilada Sauce (or you can buy a can of the stuff)
1 pound ground beef
1 onion, diced
1 can (7 oz.) diced green chilies
1/2 teaspoon salt
10-12 corn tortillas
1/2 cup oil
3 cups grated cheddar cheese
1/2 cup black olives, chopped
4-5 green onions, chopped

Prepare sauce and set aside.

Brown beef with the onions until no longer pink.  Drain off any fat and then stir in the green chilies and salt.  Set aside.

Heat the oil in a small skillet over medium heat.  Place one tortilla  at a time in the oil and let cook for about 30 seconds on both sides.  We don't want it crispy, just bendable.  Place on a paper-towel lined plate.  Repeat until all tortillas have been cooked. 

Preheat your oven to 350 degrees while you're putting the enchiladas together.  Pour about 1/2-1/3 cup of enchilada sauce in the bottom of your 9 x 13 pan.  Now, take a tortilla and dunk it in the enchilada sauce until it is covered.  Place on a plate and fill tortilla with beef, onions, olives, and cheese.  Wrap and place in pan seam side down.  Repeat until all the tortillas are filled.

Pour the remaining sauce over the enchiladas and top with the left over cheese.  Bake for 20-25 minutes or until cheese is bubbly.

Top with cilantro if desired.

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