Jenn’s Enchiladas

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

Unbalanced

% Daily Values based on a 2,000 calorie diet

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).

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.