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–+ servings
Authentic Enchiladas

Jackie's Authentic Enchiladas

Try Jackie's Authentic Enchilada Recipe for a flavorful and delicious meal. Perfect for both meat lovers and vegans!
5 from 7 votes
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Course Main Course
Servings 4

Equipment

  • 2 skillets and casserole dish

Ingredients
  

Enchilada Gravy

  • 4 tablespoons oil
  • 4 tablsepoons flour
  • 2-4 tablespoons dried chili powder Fernandez Chili Molido or something similar (medium-hot)
  • 3 1/2 cups chicken broth or water
  • 1/2 teaspoon garlic powder

Filling and Toppings

  • 1/2-2/3 pound ground beef
  • 1/4 teaspoon garlic powder
  • 3/4 teaspoon salt
  • black pepper to taste
  • 1 small onion, chopped
  • 8 ounces Grated Colby Cheese save some for the top
  • sour cream, chopped cilantro optional garnish

Instructions
 

Enchilada Sauce and Beef

  • Cook the corn tortillas. Heat the oil on medium-high. Once the oil is hot, add in the flour, cook and stir until flour is lightly browned 3-4 minutes.
  • Add in 2-4 tablespoons of the dried chili powder. (2 tablespoons is for mild, 3 tablespoons for medium, and 4 tablespoons for hot.). Stir to mix into the flour roux mixture.
  • Slowly add in the chicken broth, or water. Stir until smooth. Let simmer until it starts to boil. Add salt and more garlic powder to taste. Check for spiciness and add more chili if needed.
  • Fry the beef until browned, season with salt, pepper and a little garlic powder.

The Corn Tortillas

  • Heat about 1- 1 /2 cups of canola oil in a skillet over medium-high heat. Add in one corn tortilla at a time. After 6-9 seconds gently flip tortilla and continue to cook the second side, another 6 seconds. If you overcooked, they will fall apart.
  • Remove from oil and let the oil drain off before adding them to the enchilada sauce. Coat both sides of the tortilla in the sauce. Then place on a plate and continue with each corn tortilla, until all of them are done.

Assembling the Enchilada

  • Lay a tortilla onto a work surface and spoon about 2-3 tablespoons of ground beef down the center of tortilla. Sprinkle on a little of the chopped onion and shredded cheese on. Roll up tortilla, place seam-side down in a 9x13 casserole or baking dish. Repeat with remaining tortillas.
  • Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle with more shredded cheese.
  • Bake, uncovered, in a preheated 350 degree oven until cheese is melted, about 20-30 minutes. Remove from oven and let rest 5 minutes before serving.
Keyword Mexican, Enchiladas, Authentic.
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