Mom’s Enchilada Sauce
My mother made these enchiladas 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 would take the empty plate to the first person. Great memory, delicious enchiladas!
- 6 tbsp butter
- 1/2 onion chopped
- 1 bell pepper seeded and diced
- 6 tbsp flour
- 1 15oz can Old El Paso enchilada sauce
- 1 48oz can tomato juice
- 2 lbs hamburger
- 1 lb cheese grated
- 1/2 onion chopped (opt)
- 2 dozen corn tortillas
- 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. Whisk continually so there are no lumps.
- Simmer 1 hour, stirring occasionally.
- Fry hamburger and season with salt, pepper, season salt and garlic salt.
- 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.
- Roll and place in pan. When pan is full, top with remaining sauce and cheese.
- Bake at 375 degrees for 20 minutes or until bubbly.