How To make Garry's Tex Mex Enchiladas
1 dozen corn tortillas
1/2 pound American cheese
grated
1 large onion :
chopped
1 large can chili with beef no beans-- your favorite
brand vegetable oil
When I was growing up, these enchiladas with rice and refried beans was the essence of Mexican food as I knew it. I now make a lot more sophisticated types of enchilada sauces and use different cheeses but I still make these occasionally when I get the craving for them. Also, we hardly ever have a family get-together with my mother and brother without making these. It's funny how you can't really outgrow the foods you ate while growing up.
Warning, this is definitely NOT low-fat chow!
Add just enough vegetable oil to a frying pan to cover the bottom and heat over medium flame. Fry the tortillas in the oil just enough to heat and soften them. If the oil is too hot, or if you fry them too long, they will turn hard and crisp and you won't be able to roll them. A few seconds on each side is usually enough. Stack on a plate covered with a paper towel.
This recipe calls for American cheese. For Tex-Mex enchiladas no other cheese will do. American cheese has just the right salty flavor and melts to a great gooey consistency. I buy a chunk of American cheese at the deli and grate it. Make sure you have American 'cheese' and not the imitation cheese food stuff. Even though most people don't accept American cheese as 'real' cheese, and it is processed, there is a difference. Don't try to use those individually wrapped slices. I like Land-O-Lakes white American best.
Sprinkle some cheese and grated onion on a tortilla and carefully roll into a tube. Lay in a casserole dish with the seam side down. Continue until all the tortillas are filled. In a saucepan, heat the can of chili and pour evenly over the top of the filled tortillas.
Bake in a 350 degree oven until the enchiladas are heated through and the chili is starting to bubble. Sprinkle remaining grated cheese on top and return to oven until the cheese melts.
Serve with Mexican rice and refried beans.
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New Mexico Green Chili
Recipe makes about 2 cups of chili.
1 Tbl Cooking Oil (bacon grease)
1/4 Cup Diced Onion
1 Poblano Pepper (roasted and diced)
1 Tbl All-Purpose Flour
1 Cup Water
1 tsp Better than Bouillon Chicken Base
Canned Chipotle Pepper (to taste)
Makes about 1 cup. Recipe may be doubled (tripled, etc.). Takes about 10 minutes, start to finish.
Instructions - Text from the Video
I learned to make Green Chili in New Mexico. It's simple and coincidentally, it uses three of my top ten favorite ingredients.
First, heat some oil in a pan. Toss in 1/4 cup of roughly diced onion.
When the onion starts to caramelize, toss in a roasted poblano. If you don't know how to roast a poblano, check out my other video on that. (
Just a tip regarding the oil I use ... When I make bacon, I save the rendered fat in the fridge. It's perfect for this ... but canola, peanut or grape seed works fine.
Next, add one tablespoon of flour and work it into the vegetables until the white is gone.
Add 1 cup of water and stir until it's all incorporated.
Turn the burner down to low then Add 1 teaspoon of my favorite Better the Bouillon Chicken Base, and stir.
Next, I take some of the mixture out and crush it with a fork. If I'm making more than just a single batch like I'm showing here, I'll use an immersion blender but for this small amount, a fork works fine.
Then add that back to the pan. Doing this spreads the flavor around while leaving the chili still pretty chunky.
Now taste it and decide if it needs some heat. For heat, I prefer using another favorite ingredient, canned chipotle. Mix that in. That's it. I use this chili in lots of ways but my favorite is on enchiladas and on breakfast burritos.
How to roast a poblano:
CHILIBILL'S KITCHEN COOKING RED CHILI BURROS !!!
COOKING UP RED CHILI BURROS WITH COUNTRY AND WESTERN SINGER KENNY KANNADA !!!
HOW TO MAKE GREEN CHILI CHEESE QUESADILLA