Filling:
1 # Ground Beef or Chicken
1 large onion
2 cloves garlic
7 oz can green chilies
2 beef bouillon cubes
1 tsp black pepper
1 tsp cilantro
½ tsp cumin
1 tsp chili powder
1 tsp paprika
6 oz shredded cheddar
Brown the hamburger and add onion and garlic. Cook until onion is soft. Drain fat. Add the powdered ingredients and bouillon cubes. You may need to add a small amount of water too. Just make sure it is cooked off before filling the tortillas. Remove from heat and let cool. Add cheese to mixture.
Sauce:
1/4 cup butter
1/4 cup flour
1 tsp paprika
1 tsp chili powder
3 beef bouillon cubes
1 tsp cilantro
1 tsp cumin
1 tsp pepper
2 1/4 cup water
Add butter, flour, paprika, chili powder, cumin, and black pepper to pan and make a roux. Add water, bouillon cubes, and cilantro. Simmer until flour is cook stirring often.
When sauce is finished pull from heat and let cool. Lightly grease a baking dish. Dip a flour tortilla in to the sauce coating both sides. Place the tortilla on a plate. Spoon some of the meat mixture on to the tortilla and tightly but gently roll the tortilla and place in the baking dish. You should get 6 tortillas. Sprinkle remaining cheese on top of tortillas and spoon any remaining sauce on top. Bake uncovered at 350 for 1/2 an hour.
The original recipe is not hot or spicy but of course feel free to add your favorite hot pepper(s). This is the best Enchilada recipe I have ever had.
1 # Ground Beef or Chicken
1 large onion
2 cloves garlic
7 oz can green chilies
2 beef bouillon cubes
1 tsp black pepper
1 tsp cilantro
½ tsp cumin
1 tsp chili powder
1 tsp paprika
6 oz shredded cheddar
Brown the hamburger and add onion and garlic. Cook until onion is soft. Drain fat. Add the powdered ingredients and bouillon cubes. You may need to add a small amount of water too. Just make sure it is cooked off before filling the tortillas. Remove from heat and let cool. Add cheese to mixture.
Sauce:
1/4 cup butter
1/4 cup flour
1 tsp paprika
1 tsp chili powder
3 beef bouillon cubes
1 tsp cilantro
1 tsp cumin
1 tsp pepper
2 1/4 cup water
Add butter, flour, paprika, chili powder, cumin, and black pepper to pan and make a roux. Add water, bouillon cubes, and cilantro. Simmer until flour is cook stirring often.
When sauce is finished pull from heat and let cool. Lightly grease a baking dish. Dip a flour tortilla in to the sauce coating both sides. Place the tortilla on a plate. Spoon some of the meat mixture on to the tortilla and tightly but gently roll the tortilla and place in the baking dish. You should get 6 tortillas. Sprinkle remaining cheese on top of tortillas and spoon any remaining sauce on top. Bake uncovered at 350 for 1/2 an hour.
The original recipe is not hot or spicy but of course feel free to add your favorite hot pepper(s). This is the best Enchilada recipe I have ever had.
