My mother has made these enchilada’s for as many years as I can remember.  I remember us girls would make an assembly line and one would fry tortillas, one put on the hamburger, one the sauce, one the cheese and roll the enchilada and put it in the pan. I think mom would add the sauce to the pan and top with cheese. One of us was the runner and they would take the empty plate to the first person. Great memory. Delicious enchilada’s!

mom's-enchiladas

Mom’s Enchilada Sauce

Rating: 51

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Serving Size: 12

Ingredients

  • 6 tablespoons butter
  • 1/2 onion, chopped
  • 1 bell pepper, seeded and diced
  • 6 tablespoons flour
  • 1 (15 oz.) can Old ElPaso Enchilada Sauce
  • 1 ( 48 oz.) can tomato juice
  • 2 pounds hamburger
  • 1 pound cheese, grated
  • chopped onion, opt.
  • 2 doz. corn tortillas

Instructions

  1. In a large pot melt butter, add onion and bell pepper. Cook until onion is translucent, add flour, stir well and cook until slightly tan in color. Add enchilada sauce and tomato juice. Whisking all the time so there are no lumps.
  2. Simmer 1 hour, stirring occasionally
  3. Fry hamburger and season with salt and pepper, season salt and garlic salt
  4. Dip tortilla in hot grease, drain and then place 1-2 tablespoons hamburger in center of tortilla, top with onion, cheese and a little sauce.
  5. Roll and place in pan.
  6. When pan is full top with remaining sauce and cheese.
  7. Bake 375 for 20 minutes or until bubbly
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Categories: Featured, Mexican

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