My Mom is a winner in the enchilada department! I still make both her recipes for beef (they actually come from someone my Mom babysat when she was younger. That's how long I've been eating these things!)and chicken enchiladas. Usually we have chicken because they are one of my husbands favorite meals but Sunday we had beef and I remembered how good they were. My favorite part is the filling with ground beef, melty cheese, and diced green chilies. I love it with corn tortillas but if you prefer flour tortillas you can use them with great results. One word of caution, the red sauce is a little inconsistent. I blame it on the El Pato sauce. Sometimes it's really hot and other times more mild. I recommend tasting the sauce and if it's too hot add a little more tomato sauce, too mild just add some more hot sauce. Great served with a dollop of sour cream. For a delicious meal serve chips and guacamole , beans and rice, and finish off with this delicious fried ice cream dessert! Yum!
Mom's Red Enchiladas
1 lb. lean ground beef
1 can diced green chilies
1-2 cups grated cheddar cheese
about 18 corn tortillas depending on how big you make your enchiladas
1 8 oz. can El Pato Sauce (A Mexican sauce almost like enchilada sauce in a yellow can. I have found it at most any grocery store in the Mexican food section.)
2 tbsp butter
2 tbsp cornstarch
16 oz. can tomato sauce
2 tbsp. vinegar
sliced black olives (optional, we always use them)
Brown hamburger with onions; add green chilies and cheese, stirring until cheese melts. Soften tortillas in hot oil or in microwave. Put about 1-2 tbsp. filling down center of tortillas and roll up. Place seam side down in 9 x 13 greased baking dish.
Make Sauce: in a medium sauce pan stir together El Pato and tomato sauces. Taste to check spice level. Add butter. In a measuring cup or small bowl dissolve cornstarch in vinegar and add to sauce mixture in pan. Stir constantly over medium heat until thick and bubbly.
Cover enchiladas with sauce and more cheese. Add black olives if desired. Bake at 350 degrees 20-30 minutes or until hot and cheese is bubbly. Makes approx 15-18 small enchiladas. I usually use one 9 x 13 pan and another 8x8 pan.
Posted by: Sallie and Julia