I have been dying to make my Cheese Enchilada’s with Red Sauce for the longest time. Most of you who read my blog on a regular basis knows that Grumpy gets, well, grumpy, when I make Mexican recipes. We had this conversation as dinner was cooking. “When is that crap your making going to be ready?” (gotta love his choice of words, eh?) I respond (inwardly seething) “Sweetie, that delicious enchilada dish that I’m making will be ready in about 5 minutes.” But, that is where my sweet talk ended. I then go on with my same ole lecture. “You know, it won’t hurt you to eat something I want sometimes. Most of the meals I make I would rather not be full of meat.” LOL, OH WELL, that brought on a response that probably most of you don’t want to hear! 😉 because I didn’t (which is where I stopped listening) and la de dah de dah de dah. LOL. I let him talk and I ignored him. I did think of him some when making this meal because I did put chicken in the enchiladas. If I had my way, I’d not be making meat at all. I did make one enchilada without the chicken for myself though.
The recipe I used is actually from a Betty Crocker Mexican Cookbook that I bought well over 20 some years ago! See, my first husband wasn’t such a picky eater! He loved Mexican food! Honestly, I can say he ate whatever I made without complaining or calling it crap. Bet some of you wonder why I’m not married to him any more eh? Well, wonder away because I’m going to confuse you more at the end of this paragraph!! I found this enchilada recipe in the cookbook that my son Chris tells me that their dad still makes. LOL, he actually call the recipe “Dad’s”, but in all actuality it’s one I found! Anyway, I’ll let him call it Dad’s. He might be my ex husband, but he’s a good man and he deserves credit for cooking too! Besides, I can bet he makes the dish more often than I get to….
So, on to making the recipe. You need the following!
1 cup finely chopped onion
2 cloves garlic, finely chopped
1 cup vegetable oil (I use canola)
1 cup chicken broth
8 tomatoes, chopped (I used 1 quart home canned tomatoes)
1 Tablespoon chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/8 teaspoon pepper
12 corn or flour tortillas (I used boughten flour ones, but you can make your own if your so inclined!)
3 cups shreeded cheese (12 oz.) (I used preshredded cheddar jack mix)
Dairy Sour Cream
Cook and stir onion and garlic in oil in 12-inch skillet over medium heat until onion is tender. Stir in chicken broth, tomatoes, chili powder, salt, cumin, oregano and pepper. Heat to boiling; reduce heat. Simmer uncovered 1 hour.
Dip each tortilla into sauce to coat both sides (this is what will make the edges nice and crispy!). Spoon 2 Tablespoons cheese onto each tortilla. (this is where I also put some chopped up chicken pieces in the center). Roll tortilla around filling. Place seam sides down in ungreased rectangular baking dish. 13x9x2 inches. Pour remaining sauce over enchiladas; sprinkle with remaining cheese. Cook uncovered in 350 degree oven until cheese is melted, about 15 minutes. Serve with sour cream. (I didn’t have sour cream, so I didn’t tell Grumpy we were supposed to use it, didn’t need to hear any more griping!). Makes 6 servings (unless your feeding Grumpy who by the way only ate it because he was hungry).
To soften the blow when I told him I was making enchiladas, I also told him I was making a dessert. However, I’ll save that for another day when I have more time but be watching for the post because it was an AWESOME dessert!