Tuesday, June 07, 2011

Texas Enchilada Casserole

This year Rose didn't want to go out for her birthday dinner. She had just gotten home from Chicago and she wanted homestyle cooking ... Tex-Mex style. She wanted Texas Enchiladas.

For the uninitiated, that means cheese enchiladas in a red sauce with some chopped onion on top.

Once again, as so many times before, I have been making a simple, yet flavorful, version of this from one of Matt Martinez's cookbooks.

To make it even easier, I stack the enchiladas instead of rolling them. I've been told that this is how they do it in New Mexico, but we'll keep it simple and just call this a casserole.

Enchilada Sauce

Step 1:
1/4    cup lard, shortening or vegetable oil
1/4    cup flour

In a large skillet, heat lard to medium hot. Stir in flour and continue stirring until it turns a very light brown (3-4 minutes.)

Step 2:

1/2    teaspoon pepper
    1    teaspoon salt
    2    cloves minced garlic
    2    teaspoons ground cumin
    2    tablespoons chili powder
1/2    teaspoon oregano

Add all and continue to cook for 1 minute. Constantly stirring and blending ingredients.

Step 3:
    3    cups water or chicken broth

Add and stir until sauce thickens slightly, 1-2 minutes. Turn heat low and let simmer for 15-20 minutes. Add water if necessary to keep sauce very thin.

Texas Enchiladas

Step 1:
        Vegetable oil
    8    corn tortillas

Lightly brush tortillas on both sides with oil and heat briefly on a griddle until soft and flexible, stacking on a plate as you work.

Step 2:
    2    cups (8 ounces) grated mild cheddar
1/2    cup finely chopped white onions
    1    batch Enchilada Sauce, warm

Mix cheese and onions and set aside. Dip tortillas into sauce, fill with  cheese, roll tightly and arrange in an oven-proof dish. Spread remaining sauce on top and sprinkle with cheese. Bake 10-15 minutes at 350° until cheese is completely melted. Serve immediately.

Casserole: instead of filling tortillas with cheese and rolling them, just dip them in the sauce, lay down a layer across the bottom of a baking dish, and sprinkle with some of the cheese/onion mixture. Continue making the layers (3 or 4 depending on the size of the dish), topping with a sprinkling of cheese. Bake as above and cut in squares to serve.

1 comment:

Debbie said...

I have never made enchilada sauce, always used the canned stuff. This should be a real treat!