Enchiladas Chile Colorado - Around the World in 30 Dishes - Mexico
Recipe type: Main
Cuisine: Mexican
  • Corn tortillas or flour tortillas
  • 1 lb of shredded cheese
  • 1 lb lean hamburger meat
  • 2-3 cups cooked shredded pork
  • 1 medium white onion chopped
  • about ½ cup canola oil (if using corn tortillas)
  • Enchilada Sauce:
  • 1.5 tablespoons red chili powder
  • 1 cups all-purpose flour
  • 1 tablespoons salt
  • 1 tablespoons pepper
  • 1 can tomato paste
  1. Mix the flour, chili powder, salt and pepper in a small bowl.
  2. Mix with 2 cups of water in a large sauce pan and whisk until smooth.
  3. Add more water until the sauce stirs easily.
  4. Cook on medium heat for about 1 hour. Add at least 6 cups of water over the hour and stir/whisk frequently. During this time add a can of tomato paste or sauce (if you use paste, you may need more water). In the end you want the sauce to stir/pour easily but still coat a spoon dipped into the sauce.
  5. Cook and drain the ground beef and add it to the enchilada sauce.
  6. In each tortilla add a small amount of cheese, onion and pork. Put in way less than you think. If you are using corn tortillas you'll want to soften them up by dipping them in little hot oil in a pan.
  7. Roll tightly. These will look much smaller than burritos.
  8. Place in a rectangular pan. Don't be afraid to squish them together.
  9. Pour the sauce over the enchiladas and top with cheese.
  10. Bake at 350F until the cheese is melted and the edges of the tortillas are crispy - about 35-40 minutes.
Recipe by Talking in ALL CAPS at https://talkinginallcaps.com/2014/05/enchiladas.html