Old Fashioned Enchilada Recipe
Old-Fashioned Enchiladas are another family favorite passed down from Grandma Jolley. This is her New Mexican version of enchiladas that are layered with a delicious meat sauce, tortillas, and cheese, then topped with a variation of toppings.
Ingredients
- 1 pound Ground Beef
- 2 tbsp Ground Chili Powder or Mild Bueno Red Chili
- 4 tbsp Ground cumin
- 2 tsp Garlic Seasoning Salt
- 1 tsp Oregano
- 2 tsp Salt
- ½ tsp Pepper
- ½ cup Vegetable or Avocado Oil
- 1 ¼ cup Flour
- 1¾ cups Water (You can add a little more water if it gets to thick)
- 1 pkg Flour Tortillas
- 1 pkg Corn Tortillas
- 1 cup Vegetable or Avocado Oil (For frying the tortillas)
- 1 head Iceberg or Romaine Lettuce
- 1 pkg Shredded Mexican Cheese
- 1 small Onion (chopped)
- 1 large Tomato
- 1 container Sour Cream or Mexican Crema
Instructions
- Take a large pan, heat to medium-high, and add the 1 pound Ground Beef. Brown the ground beef and use a potato masher to help chop up the ground beef into small pieces. Add the 2 tsp Salt, ½ tsp Pepper, and 2 tsp Garlic Seasoning Salt.
- When the ground beef is browned, add the 2 tbsp Ground Chili Powder or Mild Bueno Red Chili , 4 tbsp Ground cumin, and 1 tsp Oregano. Brown for a minute or two longer and stir.
- Add ½ cup Vegetable or Avocado Oil and 1 ¼ cup Flour. Stir in well and brown for a few more minutes until the flour has had a chance to cook a bit. Then add 1¾ cups Water and stir on medium to medium-high heat until it thickens up. You may need to add in a little more water if it becomes too thick.
- Give it a taste at this point and if it needs a little more salt, you can add more to taste. I also tend to add a little more cumin and chili powder if it isn't as seasoned as I like so feel free to experiment with the flavor to make it a bit richer.
- Turn the heat down to low and let it simmer a bit while you fry up the tortillas.
- Add 1 cup Vegetable or Avocado Oil to a separate frying pan and heat up the oil to medium-high. Fry the tortillas up and set each one on a paper towel and layer them to remove excess oil. We do both corn and flour. Some people like them crispy and some like them soft so I do both! I prefer soft corn so I dip them in the hot oil and fry each side for 10-15 seconds and then drain on a paper towel to remove the excess oil.. My husband prefers the flour tortillas and he likes his crispy so try experimenting to see what you prefer. Either way, they are so good but make sure to lay them on a napkin or paper towel to get the excess oil off.
- You will also want to chop up the lettuce, tomatoes, and onions, grate the cheese or use pre-shredded cheese and set those out in bowls so everyone can make their own enchilada. We also put out salsa and sour cream.
- Start with the tortilla of choice on the bottom then add the enchilada meat sauce, cheese, onions, lettuce, and tomatoes, and top with sour cream. (You can leave off any one of these items if you don't like them too! It's all up to you! It's made almost like a tostada!
- This is a super easy and fast recipe that feeds a large crowd and one that we have often with my husband's family.