A Vintage Kitchen’s Enchilada Recipe

  • Meat:
  • 2 lbs organic ground beef
  • 1 tsp Kosher salt
  • 1½ tsp black pepper
  • 1 medium yellow onion, chopped
  • 1 clove of garlic, pressed
  • 1 c water
  • Sauce:
  • 2 Tbs. chili powder
  • 3 Tbs flour
  • 3 Tbs. olive oil
  • 1½ cups water
  • 1 tsp vinegar
  • ½ tsp garlic powder
  • ¾ tsp salt
  • ½ tsp black pepper
  • ½ tsp oregano
  • Tortillas:
  • ¾ c vegetable oil
  • corn tortillas
  • Cheese for topping. I use a jack/cheddar combo.
  • Olives if desired.
  1. Heat the vegetable oil and dip the corn tortillas in oil, set them aside to cool, Dipping them in oil makes them pliable so that you can easily roll them without breaking them.
  2. In a sauce pan, blend olive oil, chili powder, flour (it will make a paste)
  3. To sauce pan mixture, add water. vinegar, garlic powder, salt, black pepper and oregano.
  4. Bring to a boil, and turn down to simmer until it thickens a little. Set aside.
  5. In a large frying pan, put ground beef and water, break up the meat so you don’t have large clumps.
  6. Brown ground beef, and onion.
  7. Add salt pepper and garlic.
  8. Spray a 9 ” x 13″ baking dish with cooking spray. Take one of your tortillas, and add your meat filling, roll it up and place seam side down in dish. If you choose to do so, in your meat filling, you can add cheese, olives, a little bit of the sauce, or anything you think would taste yummy.
  9. When your dish is full, pour the sauce over the enchiladas, top with cheese and olives.
  10. Bake at 350 degrees for 20 minutes. (I don’t bake them, I put them in the fridge (or freezer) and heat them individually in the microwave when I want one.)

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