4 ancho chilies, steamed and seeded
3 cups hot water (to steam peppers)
1 medium onion, quartered
3 garlic cloves, pealed
1 cup steamed chili water (add to blender)
1 T ground cumin
1 1/2 tsp ground coriander
1/2 tsp dried oregano, preferably mexican oregano
2 T olive oil
20 oz tomato sauce
1 cup water (add to tomato sauce)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp coco powder
1 jalapeño left whole to soak in sauce
salt and pepper
2 T olive oil
1 large onion, thinly sliced, half moon shape slices
1/2 cup chicken stock
2 lbs hamburger
1 tsp cumin
1/4 cup fresh cilantro
1 large block Monterey Jack cheese, shredded
salt and pepper
1 pkg tortillas
1. Cover the chilies with hot water in a microwave safe bowl. Microwave for two minutes at a time until softened.
2. After chilies are softened removed seeds and stems from pepper and place into a blender.
3. Add 1 cup of the chili water into the blender as well with onion, garlic, cumin, coriander, and oregano then puree ingredients
4. In a large sauce pan, heat olive oil on medium low heat
5. To the olive oil add tomato sauce and water. If you pureed the chile sauce with the seeds you need to strain the sauce before adding it to the tomato mixture. If you didn’t add the seeds you don’t need to strain the puree just add it to the tomato mixture on low heat
6. Add garlic powder, onion powder, coco powder to tomato sauce
7. Reduce the tomato/chile puree for about 15-30 minutes and add salt and pepper to taste
1. Preheat oven to 350 degree F
2. Cook hamburger on medium heat, add salt and pepper to taste, strain, and set in a large bowl to cool
3. In a large skillet heat olive oil on medium heat, add onions and cook for about 10 minutes until lightly browned
4. Add chicken stock to onions and continue to stir until the stock has evaporated, about 10 minutes or longer
5. Transfer onions to the hamburger bowl and let cool.
6. Add cumin, cilantro, and half of the shredded cheese.
7. Add salt and pepper to taste and mix thoroughly
8. With the tortillas (flour) place a stack of them between two wet paper towels and place in the microwave for 20 seconds. This allows them to become more pliable for the building of enchiladas or…. with (corn) place them on a warm cast-iron skillet to help them become more pliable for the building of enchiladas
9. In you enchilada baking dish add about 3/4 – 1 cup of the enchilada sauce to coat the bottom of the pan (prevents the enchiladas from sticking to the bottom of the pan after cooked)
10. When building the enchiladas add about 1-2 T of the meat mixture into the small shells and roll up tightly with seam side down. Do this until your pan is full
11. Once the pan is full of the filled shells, spoon the remaining sauce over the shells. Also sprinkle the remaining cheese on top of the sauce and shells.
12. Cover the enchiladas with foil and bake for about 45 minutes, until it is heated through and is bubbling.
13. I remove the foil for the last 10 minutes just to brown the top.
14. Serve with sour cream, guacamole, or my homemade salsa
***TIP: These also freeze really well too. Place them in disposable pans (build the same way as stated above), cover with plastic wrap and then foil to prevent freezer burn. I also like to get the disposable pans with the lids to then place over the foil, it really seals them up nicely. It makes for a great pre done meal for when you don’t want to cook or for when you have guests/family in town!!!
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