Enchiladas (beef or chicken)
* indicates the ingredients are used in both the sauce and the filling
2 T oil
1/3 c finely chopped onion
1 garlic clove 1 chix (or beef) bullion cube or 1 tsp granuals
1/2 c hot water
2-8 oz cans tomato sauce
1-2 T chili powder
1 tsp sugar
1/4 tsp salt
1/4 tsp cumin
1/2 c cold water
1 T cornstarch
2 T Oil
1/4 c chopped onion
1 garlic clove, minced
2 1/2 c shredded (small cubes or thin strips)
cooked chicken or beef
4 oz can diced green chilies, drained
1/2 tsp salt
12 (6-inch) tortillas
4 oz. (1 cup) shredded Cheddar cheese (I normally use Co-Jack)
4 oz (1 cup) shredded Monterey Jack cheese
OPTIONAL - sour cream to place on top of cooked enchiladas
To prepare sauce: in medium sauce pan heat oil; saute 1/3 cup onion and 1 garlic clove until tender. Dissolve bouillon in 1/2 cup hot water; add to onion mixture. Stir in tomato sauce, chili powder, sugar, salt and cumin. Combine 1/2 cup cold water and cornstartch; gradually stir into tomato sauce mixture. Simmer 10-15 minutes or unitl slightly thickened, sitrring occasionally.
To prepare filling, in large skillet heat oil; saute 1/4 cup onion and 1 garlic clove until tender. Stir in remaining filling ingredients and 3/4 cup of sauce; simmer 10-15 min or unitl thickened.
Heat oven to 375 degrees F. Spread 1/2 cup sauce evenly over botton of 12x8 inch baking dish. Set aside. In ungreased skillet, heat 1 tortilla over medium-high heat about 15 seconds or until warm (can also be done in the
micrwave) turning frequently. Fill each tortilla with 2 T filling, roll up. Place seam side down in pan. Pour remaining 1 1/4 cups sauce over filled tortillas. Bake for 10 min. Sprinkle with cheese, bake additional
3-5 minutes or unitl cheese is melted and enchiladas are heated through.
***Note: As the IL Freezer Co-op has discovered, it is best to roll the chicken mixture into the tortillas and place them in a gallon size zip lock for freezing, and keep the sauce separate until just before baking. The bonus to this is that you can also take out as much or as little as you need each time you prepare.
Preparing from frozen:
Place tortillas in a sprayed baking dish and thaw slightly. Assemble w/sauce & remaining cheese. Bake at 375 degrees until heated through.