Enchiladas The Way My Mom Made Them

There are times when I want to eat something that stir up the tastes of my childhood: dinners for a family with sixteen kids, something that reminds me of Mom in the kitchen making homemade tortillas and chile con queso (Aye' que sabroso).  Let me share a taste of home with you, my mom's enchilada recipe. We make our own enchilada sauce. I made cheese enchiladas to show and share the sauce recipe. Enjoy to your heart's content.

Enchilada Sauce

*3T New Mexico “Hot” chili powder (it is a powder and not the crushed chilies)

3/4 C. broth

*2T New Mexico “Hot” chili powder

3/4 C. broth

½ C. flour

¾ C. cooking oil

2 C. broth

Meat of your choice cooked and shredded
(For a vegatarian recipe I use hashbrowns)

9 corn tortillas

Garlic Salt

Salt

Cheese, olives, cilantro,

Green onion diced.

Set oven at 400°

*In a sm. mixing bowl, mix 3T. chili powder with broth to make a slightly runny paste, as the consistency of tomato sauce. Do the same for the 2T. Set aside.*

Have your whisk ready.

In a deep cooking pan heat the oil (real hot) then add flour and whisk until all flour is broken up and runny. Add 2 C. broth stirring until the flour mixture comes to a rolling boil. Remove from heat.

Add the 3T. chili powder mixture and broth. Using a cooking spoon stir until all the sauce is red. You will notice it is tannish-red in color. Return low heat continue stirring for about five minutes.

Add the 2T. chili powder to the sauce as this will redden the sauce. Add the garlic and salt to taste.

Heat setting on simmer.

Helpful hint: The sauce will thicken just sitting, so stir every time you spoon out for the next layer of tortillas and add broth or water if it becomes too thick to spread. Some people roll their enchiladas, I do not; the sauce is too hot and it burns my fingers. So, I just lay the tortillas flat.

Coat a baking dish with cooking spray. Pour enough of the enchilada sauce to completely cover the bottom of the pan then add first layer of tortillas. Spoon sauce over tortillas, add the cheese and meat. Repeat for the next two layers. On the top layer, pour extra sauce to fill the gaps and have a smooth top. Cover with a lot of cheese, olives, cilantro, and green onions.

Bake covered for 30-45 minutes. Serves four.

Enjoy the taste that I grew up with when my mom cooked real Mexican food. Ole’

Have a blessed day, friend.

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