¡Hola amigos! Today is Cinco de Mayo! Growing up in Southern California this was a big day for us. I remember doing the Mexican Hat Dance every May and always having to dance with Graciela Rodriquez because she was really tall and would beat me up if I didn't. (In all honestly, I really wanted to dance with Abel Garcia, but that wasn't an option in 5th grade.)
Along with the dancing we always had the most amazing Mexican food. One of my favorites is enchiladas. This recipe is my tried and true favorite. Now, take note! This is no quick and easy meal. Enchiladas take a long time to make, but for me, this recipe is worth it.
The recipe originally calls for flour tortillas, which are easier and more figure friendly. However, I use corn tortillas, which I lightly fry to make them softer. It takes more time, but the result is outstanding. In any case, enchiladas will never be figure friendly and if you spend that much time making something why not just go for it! Cut your serving size back and you will be just fine.
- 1 lb ground beef or ground turkey
- 1 medium onion, chopped
- 2 tablespoons flour
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground sage
- 1 (14 1/2 ounce) can stewed tomatoes
- 4-6 cloves garlic, minced
- 1/3 cup margarine
- 1/2 cup flour
- 1 (14 1/2 ounce) can beef broth
- 1 (15 ounce) can tomato sauce
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon sage
- 1/2 teaspoon salt
- 1 dash garlic powder
- 10 large flour tortillas (or twelve lightly fried corn tortillas)
- 2 (8 ounce) cups shredded cheddar cheese or Mexican blend cheese
- In saucepan, cook beef or turkey and onion until browned; drain. Add flour and seasonings.
- Mix well.
- Stir in tomatoes and bring to boil.
- Reduce heat, cover, and simmer 15 minutes.
- In another saucepan, saute garlic in butter.
- Stir in flour until blended.
- Gradually stir in broth and bring to boil.
- Cook and stir for 2 minutes until bubbly.
- Stir in tomato sauce and seasonings and heat through.
- Pour 1 1/2 cup sauce in 13x9 inch pan.
- Spread about 1/4 cup beef mixture down center of tortilla and top with 1-2 Tbsp cheese.
- Roll up tightly and place seam side-down over sauce in pan.
- Repeat with remaining tortillas and top all with remaining sauce.
- Cover with foil and bake at 350 degrees for 30-35 minutes.
- Sprinkle with remaining cheese and bake uncovered for 10-15 minutes until cheese melts.