Enchiladas

One of my all time favorite meals is enchiladas and the sides to go with them. Sometimes I'll serve them with rice other times with freshly cooked pinto beans. I always try to serve coleslaw as one of the sides. I know that doesn't sound very Mexican but I'm fine with that. I've tried so many different enchilada recipes and this is my favourite, for now. I like to fry one pound of extra lean ground beef in a cast iron pot with about 1/3 cup chopped onion. Once the meat is cooked I add 1 cup of water and some seasonings. I usually just use 1 tbsp of Mexican chicken soup bouillon that you can purchase at any Mexican import store. You could also use a little of the enchilada sauce or even some taco seasoning. Let the meat boil until the water has boiled out.

Fry about 25 corn tortillas in a small amount of oil, I use canola. Next you'll want to assemble your enchiladas. I use about 1 tbsp of meat per tortilla, roll it up and place in a baking dish ( a 10x13 works well). Next pour your enchilada sauce over the tortillas and top with mozzarella cheese, I use low fat to save on some calories (not much but some, lol)

Bake at 350F until cheese is melted, roughly 15-20 minutes.

Enchilada Sauce:

1 can condensed tomato soup

1 can chicken soup broth

1 1/2 soup cans filled with water

2 Tbsp Chili powder

1 heaping tbsp chicken soup bouillon

1 tsp cocoa (don't omit)

1 tsp oregano

1/2 tsp garlic powder

5 tbsp flour

5 tbsp water

Add all but the last two ingredients to a medium size pot, bring to a boil. Meanwhile in a small bowl, slowly add the water to the flour, being careful not to get lumps. Any lumps you have will make your sauce lumpy. Once sauce has come to a boil, slowly stir in the flour mixture, continue stirring until boiling again. I like to let this cool down for a few minutes which lets it thicken a little more before baking.

Thanks for stopping by!

Tina