Jenn’s Enchiladas

Prep:30minCook:30min

For first-timers, its easiest to make the unrolled casserole. (Instructions below). This can be made ahead or frozen and reheated (adjust time). For Doug, who likes onions, I cook meat with onions, add onions before simmering the sauce, in the rolled enchiladas, and he layers the top with them. For the rest of us, Just the meat & sauce is good enough. -JG

Updated at: Thu, 17 Aug 2023 13:11:31 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories832.4 kcal (42%)

Total Fat64.8 g (93%)

Carbs21.8 g (8%)

Sugars2.6 g (3%)

Protein42.8 g (86%)

Sodium1749.6 mg (87%)

Fiber2.1 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

¼ cbutter

¼ cflour

½ tsppepper

¾ tspsalt

1 tspgarlic powder

1 tsponion powder

2 tspcumin

½ tsporegano

1 Tbspchili powder

1 lbground meat

browned

2 cwater

hot

1 tspbeef bouillon

or “better than bouillon”, beef

2 Tbsptomato paste

or more, if more water was used

tortillas

corn is traditional, but flour can be used

2 lbCheese

Jalapeño jack, cheddar, American, etc

1yellow onion

chopped

Instructions

Step 1

Make a dark roux from the butter & flour. Add spices, a little onion & browned meat.

Step 2

Add water, bouillon, & tomato paste & simmer until assimilated. The turn off heat!

Step 3

This step is necessary for rolled corn enchiladas: heat corn tortillas individually in a drop of oil in sm. skillet. (You can see the difference as they become pliable. Stack them with a towel wrapped around until ready to roll enchiladas.

Step 4

To assemble, coat tortilla in sauce (one at a time), add cheese, onions (if desired) and beef mixture. Roll & lay seem-side down in a 9”x13” casserole; repeat until you have run out of ingredients.

Step 5

If, at any point, you realize that you will not have enough sauce to coat the tortillas, add more water 1/2 c at a time.

Step 6

Pour any remaining sauce/meat over top. Layer with more cheese & onions (as desired).

Preheat oven to 350F

Step 7

FOR A CASSEROLE, spoon one layer of sauce covered by tortillas, a layer of sauce, a layer of cheese & onions. Repeat one or two more layers, ending with a nice layer of cheese/onions.

Step 8

Bake(20-45 min.) until top is bubbly & starting to brown.

Step 9

Serve 2-3 enchiladas per person garnished with cilantro, cheese, & more onions (as desired) with Mexican rice & retried beans.