Chef Fleming creates an incredible, perfectly seasoned enchilada recipe

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 

​MEXICAN SEASONING
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 an airtight container. You can adjust this after you make it to your taste.

"I've been asked about dried herbs, and yes they serve a purpose. If possible, 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 fresco)
1 package of small corn tortillas. (See gluten-free!!) season the meat the night before with 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 the oven (covered) and 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 to season & add a little more (to taste ) once the 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 the 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) and top with your choice of cheese.

I like queso fresco, 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 accouterments.