2 T oil
2 T flour
1 tsp red chili powder
dash oregano
dash garlic powder
Blend above ingredients well, stir in 1 (8oz) can tomato sauce and 2 cans of water. Cook over medium heat, stirring occasionally, until thickened.
Brown 1 lb ground beef with an onion. Add 1 can refried beans and salsa (about 1/2 cup, enough to make it saucy!).
Soften corn tortillas with damp paper towels in microwave. Can put Crisco in between.
Put meat/bean sauce in tortilla, top with shredded cheese, roll it up and put it in a 9x13 pan.
Pour enchilada sauce on top and top with cheese.
Cover with tin foil and bake at 350 for 30 minutes. If desired, uncover for last 5-minutes for a crispy top.
Can make ahead of time and put in fridge, and bake for 45 minutes.
***
This is the enchilada recipe our mom made for us when we were growing up. The amounts were never an exact science--this is how she passed it on to me. Enjoy!!
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Location: Utah
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Age: 37
Location: Ohio
SAHM with 3 beautiful daughters and a handsome son
Family Blog Here
4 comments:
Yum, I can't wait to try! So...how much salsa would you guess? A cup?
I've never made enchiladas with corn tortillas.
Oh, mom just emailed me this recipe too. She said "enough salsa to make it saucy". She also said she puts crisco on the tortillas before microwaving to soften. And she doesn't put cheese in each roll-up to save on fat. Just so you know! :)
Oh my gosh, a whole month without a post! I'm so glad you're back, though. We're in our post holiday grocery drought & this will be a great way to use up my leftover bean soup (I can turn it into refried beans). Thanks!
Well, I've been sickly pregnant for the past 5 weeks, so we've been living on cold cereal, haha! But I'm feeling a little better, so hoping to get back to the kitchen! Glad we have such a faithful reader!!!
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