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How to make it

  • In skillet fry ground beef with onion until meat is gray then pour off grease.
  • Add stock, corn, poblano and salt then simmer covered for 10 minutes.
  • Preheat oven to 350 then grease a medium baking dish.
  • Heat 1” oil in a small skillet until the oil ripples.
  • With tongs dip a tortilla in the oil long enough for it go to limp.
  • Repeat with remaining tortillas and drain well.
  • To make chili gravy preheat oven to 300.
  • Break off stems of the chile pods and discard seeds.
  • Place pods in single layer on baking sheet and roast 5 minutes then break each into pieces.
  • In blender purée pods with the stock then set aside.
  • In medium saucepan brown meat with onion and garlic then drain grease.
  • Add bacon drippings and return pan to the heat.
  • When bacon drippings have melted add cumin, oregano, salt, pepper, pureed chilies and stock.
  • Simmer mixture for 50 minutes.
  • In bowl mix the Masa Harina with 2 tablespoons cooking liquid and stir mixture into gravy.
  • Simmer gravy 10 minutes then with tongs dip a tortilla in the gravy liquid to lightly coat.
  • Lay tortilla on a plate and sprinkle about 4 tablespoons filling over it and roll up snugly.
  • Transfer enchilada to baking dish then repeat with remaining tortillas and filling.
  • Top enchiladas with remaining chili gravy then bake 25 minutes.
  • Remove dish from oven and sprinkle with cheese, onion and jalapeno then serve hot

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