Amazing cheesy enchiladas made with your choice of meat: chicken, ribs, or roast
"Here is a great recipe for enchiladas. It’s quite simple once you get thru it & you can use your meat of choice. This includes the seasonings & recipe. It’s seems drawn out but trust me after a time or 2 you’ll knock these out in no time". Chef Fleming
1/2 cup oregano ( dried whole leaf , don't use ground )
1/2 c salt
1/4 c black pepper
2 tbs each - chili powder, cumin , paprika , granulated garlic , onion powder .
Mix well & put in airtight container . You can adjust this after you make it to your taste .
I've been ask about dried herbs , and yes they serve a purpose . But … always buy whole leaf & the smallest amount you need . Stays fresh only for a short while .
Enchilada recipe : Serves 8 plus
1 large onion peeled & rough chop
1 bell pepper seeded & rough chop
5-6 garlic cloves whole peeled
2 cans (14.5 oz) Stewed tomatoes.
About 2 c broth beef or chicken depending on which meat you choose.
6-7 boneless chick breast-or-
4 lbs of pounds of country style pork ribs -or -
my favorite is a piece of a beef chuck roast about 4 lbs cut into 1” pieces
8-10 oz of your favorite cheese (cheddar or queso fresca)
1 package of small corn tortillas . (See gluten free !!) season the meat the night before with the Mexican seasoning.
Now if you don't have an immersion blender , I highly recommend getting one .
Anyway , put all ingredients in a roasting pan sprinkle about 3-4 tbs over the ingredients & mix lightly. Preheat oven to 375-400° pop it in oven (covered)let it cook between 2 & 2 1/2 hrs . Remove meat to a covered bowl & let rest .
After the rest of the ingredients have cooled a bit put into your blender or a large bowl and use your immersion blender& purée till smooth. BOOM enchilada sauce .
Check seasoning & add a little more (to taste ) once meat has cooled I like to pull or shred by hand , but by all means you can just chop .
Heat a small skillet & toast your tortillas just a little before rolling shredded meat inside . Put down a little sauce in a baking pan & add your rolled enchiladas . Top with more sauce ( save some for the table) top with your choice of cheese .
I like queso fresca , but cheddar is equally as good . If you like a little heat put a couple of slices of jalapenos in with meat as it simmers . Serve with your favorite accoutrements.