April 8, 2012


When I first read this recipe I just skimmed over it and passed it off as it didn't seem like something that really appealed to me (posted in the Penzey Spices catalog). However, my husband spied it and thought we should give it a try. The flavors were great (I made a few adaptations;-), but there was not enough substance (aka meat) for my preference. It seems like it was mostly sauce, tortillas and cheese. While I don't plan to make this entire dish again, I will definitely make the enchilada sauce for use in other recipes. 

Enchilada Sauce:
1/4 cup canola oil
4 TB flour
2 TBS Chili Powder
1 TBS Ancho Chili Powder
1 TBS Chipotle Chili Powder
2 14.5 cans tomato sauce
1 to 1 1/2 cups water
2 tsp ground cumin
1 tsp granulated garlic Powder
salt and pepper to taste

2-3 cups cooked meat (I used 2 cups of cooked ground meat, a mix of turkey and beef)
2-3 cups shredded cheese
12 corn tortillas
2 cups Enchilada sauce

Heat oil in a skillet over medium heat. Stir in the flour and chili powders and cook until fully incorporated. Slowly stir in the tomato sauce, water, cumin and garlic until smooth and the sauce thickens. Season with salt and pepper to taste.

Pour 1/3 cup of enchilada sauce into the bottom of a 9x13 casserole dish.  Add a layer of 4 corn tortillas. Spread 1 cup of the meat on top of the tortillas. Top with cheese and more enchilada sauce and continue to layer until you have three layers. The final layer should be cheese. Bake at 350 degrees until the cheese is melted and bubbly, about 30 minutes. You can assemble the dish ahead of time and it can be covered and put in the fridge for up to a day. If preparing ahead it will need to cook for 45 min to 1 hour (be sure to let it rest at room temperature while the oven preheats so that you aren't sticking a cold pan into a hot oven). Let the cooked enchilagna sit for 10-15 minutes before serving.

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