I think I’ve mentioned before that my dad was born and raised in Mexico. He was born in the 1920’s and his family raised lots of animals and made most of their food from scratch. He remembers his mom and the other women in the family making tortillas regularly. Once my dad moved to the USA, he opened up a Mexican restaurant in the Seattle area with my mom. Needless to say, dad is known for some of his amazing Mexican foods. The foods that I remember people requesting he make for different events were rice, beans, enchiladas and guacamole. Today I’m going to share his enchilada recipe, which is another one of those rare meals that my entire family loves.
We’re going to make the sauce from scratch and then the rest of the recipe is really quite easy and simple.
In a medium saucepan over medium heat melt your butter(or warm the avocado oil). Add flour, one teaspoon at a time, stirring well in between. Add chili powder, cumin, garlic powder and white pepper and stir to combine; this mixture will be almost dry.
Add the chicken broth and stir. Simmer for 10 minutes.
This recipe makes enough enchilada sauce for 2 9×13 pans or about 24 corn tortillas. If I’m making enchiladas for just my family, I only make one pan and then I save the rest of the sauce in a pint jar which I’ll use again in the next month, when we want to make another batch of enchiladas. Which makes the next enchilada dinner really easy and fast. If you’re going to use shredded chicken (or another meat), I like to boil the chicken and then shred it with forks once it’s nice and tender and then I put it in a small bowl and pour over a little bit of the enchilada sauce which gives it a really nice flavor.
Preheat your oven to 350 degrees. Shred some cheddar cheese to use as a filling and to go on top of the enchiladas. My kids prefer mild cheddar but use whatever you like. A little Monterey Jack mixed in is good too.
Then I keep those five warm tortillas on a plate under a warm, damp cloth (or paper towel). The warm, damp cloth will moisten your dry tortillas and keep them from breaking too much. (*as a side note, my dad always soaked his tortillas in warm vegetable oil and then rolled them up with the filling inside, so they wouldn’t break. Same idea, but since I try not to use vegetable oils, and I’d really rather not have them soaked in oil if I don’t need to, I found that this warming and keeping moist with water thing, did the trick)
Put your filling on the bottom third of the tortilla and roll up(cheese and meat or mashed beans if you’d like…I like to put mashed beans in there because I have a certain daughter who will not eat beans any other way…this way they’re not so noticeable.)
Place them in your ungreased 9×13 pan, seam side down. Ladle or spoon your enchilada sauce over the top (only use about 1/2 of the sauce per 9×13 pan), making sure to coat each tortilla with the sauce. Don’t leave any corners or any part of the tortilla dry because it’ll get crunchy when you bake. I use the spoon and spread the sauce over the tortillas.
Enchiladas- from Daddy Garnica
For the sauce: (this makes enough for two 9×13 pans or 24 corn tortillas; if you only need one pan, you can save the rest in a jar in the fridge for a few weeks for later use)
3 Tbsp butter (can sub avocado oil or lard)
4 tsp flour
1/3 c chili powder
1 tsp cumin
1 tsp garlic powder
1/4 tsp white pepper
3 1/2 c chicken or vegetable stock
about 3 c grated cheddar cheese
*optional-1/2 c cooked, shredded chicken or beef; mixed with a Tablespoon or two of the enchilada sauce
*optional- 1/2 c cooked whole or mashed beans (pinto or black)
12 Corn Tortillas for one pan, 24 if making two
In a medium saucepan over medium heat, melt butter. Add flour, one teaspoon at a time, stirring well in between. Add chili powder, cumin, garlic powder and white pepper and stir to combine; this will be almost dry. Add the chicken broth and stir. Simmer for 10 minutes.
Preheat oven to 350 degrees. To assemble the enchiladas, warm tortillas in the microwave, 5 at a time for 30 seconds, and then cover with a warm, damp dishcloth (this will help the corn tortillas not crack and fall apart). Put grated cheese and meat in bottom third of tortilla and roll up. Place in 9×13 dish, seam side down. Cook in oven until cheese melts, about 10 minutes.