I wanted for years to make enchiladas from scratch. I asked some of my Hispanic friends, and as it turns out, they cheated by using canned sauce. This recipe is in a Luby’s cafeteria cookbook that my wife has.
The cool thing about this recipe is that one can make either chicken or beef enchiladas with it. You will need:
1 1/2 lbs browned ground beef (or cooked shredded chicken) a mix of boneless breasts and bone in thighs shredded works.
1/2 C chopped onion
2 tsp garlic powder
1 1/2 tsp salt
1 tsp black pepper
4 C broth or bouillon
2 cans 15 oz diced tomatoes
3 T chili powder
1 T plus 1 1/2 tsp paprika
1 T ground cumin
1/3 C cornstarch
1/3 C water
16 corn tortillas
cooking oil (I use peanut oil)
6 C shredded cheddar cheese
1 C chopped onion
1 C shredded American cheese
Cook chicken or beef. Add to large saucepan with broth, tomatoes, chili powder, garlic powder, salt, pepper, cumin, paprika. Adjust broth to thickness desired. 8 C is too much. I use four. Simmer for at least an hour. Use cornstarch to thicken mixture and set aside.
Heat half inch or three quarter inch cooking oil (peanut oil has a higher smoking point than other oils) in a skillet to 350. Fry tortillas for a few seconds on each side.
Add your chopped onion to the cheddar cheese. I don’t use a whole cup of onion. Half is plenty for me, but use the entire cup if you like.
Using a measuring cup, fill each tortilla with 1/3 C of the cheddar cheese and onion mixture. Save the American cheese for topping.
This will give you sixteen enchiladas. I use two 9×12 cake pans.
Preheat your oven to 350°.
Pour the sauce over the enchiladas. Cover with foil and bake for 15 minutes or until hot and bubbly. Remove and add American cheese on top of enchiladas. Put back in oven without foil until American cheese is melted.
Goes good with Spanish rice and refried beans.
I have also been known to sub Monterrey Jack cheese for inside the enchiladas, as well as a little chicken too.
One could use the Santa Fe soup for filling as well.