This is one of the first recipes that I learned to make on my own. Mom taught me her enchilada recipe years ago so that I would be able to make lunch for my dad and brothers at home when she had to be gone. Now, almost a decade later, I still make this recipe on a regular basis. It’s a great ‘base’ recipe – you can add beans or veggies to the filling if you like, kick up the spiciness by adding red pepper flakes, or add sour cream and guacamole as toppings.
You will need:
1/2 cup coconut oil or other oil (shortening, vegetable oil, canola oil)
1/2 cup flour
3 Tablespoons chili powder
1 teaspoon salt
1 6oz can tomato paste
3 cups water
1 pound ground beef, cooked and seasoned with taco seasoning
3-4 cups cheese (I used cheddar but you can use any kind!)
*Recipe note: The ingredients listed will make a 9×13 pan, the pictures show a 9×9 pan. Since I am only cooking for two people I made a smaller pan.
To make the sauce, mix the oil and flour together in a saucepan over medium heat. Add the chili powder and salt. Add the tomato paste and whisk until smooth.
Add the water and whisk until the sauce begins to thicken.
Pour a small amount of sauce in the bottom of the baking pan. Spoon meat into a tortilla, add sauce, and top with cheese. Roll the tortilla and place in the pan.
Continue until the pan is full. I can usually get a dozen in a 9×13 pan, but if you use more filling you may only get 8-10 in the pan.
Top with the remaining sauce and more cheese. Cover the pan with tinfoil and bake at 350° for 25 minutes. Uncover the pan and bake for 5-10 more minutes.
Voila! A beautiful pan of enchiladas. Maybe this recipe will become a favorite with your family like it has in ours!