Creamy Enchiladas with Homemade Mexican Red Sauce

Creamy Enchiladas with Homemade Mexican Red Sauce

Start with the red sauce, just to get it done and out of the way.

You will need:

1 small can of tomato paste

1 tsp of ground cumin

3/4 c. of water

1 tsp of salt

1 tsp of fresh ground black pepper

1 cube of beef bouillon

In a small sauce pan bring the water to a boil. On a cutting board, with the flat side of a broad knife, carefully smash the bouillon cube, scrape it off the board with your knife right into the boiling water. Now scrape in the tomato paste. Wisk it well until completely blended. Then add the salt, pepper and cumin. Wisk well again. Make sure it gets good and hot. Then remove and set aside. If you want a spicy red sauce, then add a shake or two from the cayenne pepper bottle. That’ll do the trick.

For the cream sauce, here’s the link I used…be sure to double the recipe here:

Basic Cream Sauce

Now keep in mind that this dish is a Mexican-based dish. So, instead of using Italian seasoning as she suggests, I added a little Cholula, a wee bit of chili powder, garlic powder and cheese…like, I so cheated and melted some Velveeta queso blanco at the end and wisked it in…DAMN IT WAS GOOOOOOOD THOUGH! Once this is done, set aside.

For the enchiladas you will need:

1 bag of medium or large tortillas

1 1/2 lbs of ground beef

1 small onion, diced

1/2 of a red or green bell pepper, diced

1 can of Rotel, mild

1 tsp of powdered garlic

2 Tbsp of ground cumin

1 tsp of sea salt

1 tsp of fresh ground black pepper

1 small bag of finely shredded cheddar cheese

1 small container of sour cream

In a skillet, brown your hamburger meat, breaking it down into crumbles as it cooks. Once fully cooked, drain with a colander. In the same skillet, dump in your onions, bell pepper and Rotel. Let that brown up a bit. Then pour the hamburger meat back into the skillet. Now add your seasonings. Mix well. Let cook for just a few minutes and set aside.

Set the oven to 400. Get out a 13×9″ baking dish. Ceramic, metal, glass, doesn’t matter. Coat it with a hefty layer of butter. All over the sides and the bottom.

Open your bag of tortillas. Take one tortilla in your hand and add one heaping scoop of hamburger mixture right into the center, like if you were making yourself a soft taco. Then take a nice little handful of cheese and sprinkle that over the meat and take a heaping spoonful of the sour cream and drop it right on top. Now you’ll need to fold it up. Lay your tortilla on the counter. Fold the right side in about 1.5 in. And then the left side. Then, take the top flap and pull it down toward you completely over the meat. Then fold the bottom side up. Try to tuck it tight and make sure all the ends stay folded as best you can. Turn it over so the seam side is down and place at one end of the baking dish. Repeat this until you’ve taken up every square inch of that dish. This includes tucking some additional enchiladas along the top or bottom.

Now. Pour your creamy white sauce (SLOWLY- no splattering here…) down over the enchiladas. All of them. Try to coat all as best you can. (You should have a bit left over, which you’ll use to plate the dish later.)

Then pop that baby in the oven. Let it bake for about 10 minutes. Checking on it frequently to ensure it does not get too brown on top. If it DOES start to brown a bit, then whip out a length of aluminum foil and cover it. Be careful you don’t burn yourself when tucking the aluminum around the sides of the dish.

Once the cream sauce begins to bubble around the enchiladas, its done. At this point (and this is optional…and if you have aluminum foil on it, then you’ll need to remove it now) I usually sprinkle a whole bunch of cheese on top of the enchiladas, crank the oven up to Broil and set the dish back inside the oven for NO MORE THAN 2 MINUTES OR YOU’LL BURN THE SHIT OUT OF IT. Set a timer if you need to. Keep an eye on it! As soon as the cheese begins to brown, you’re done. Pull it out.  And using a softer/longer spatula (I have a pancake flipper that works friggin’ great for this) press down between the enchiladas, loosening them. Then let it sit for about 10 minutes. (You just don’t want the cheese to glue everything together.)

Once cool enough (using the same soft/long spatula) pull out one of the enchiladas and put it dead center on the plate. Pour some of the left over cream sauce down over it. Then add a stripe of the red sauce on top of it. Garnish with some sliced green onions if you wish. It gives it a nice pop on the plate and adds the right accent flavor. OR, perhaps some cilantro would be good too. YUMMMY!!