cybercat wrote:
> "Tracy" > wrote
>> I think because it was what I had on hand.
>
> I love adventurous cooks who are not afraid to improvise!
>
> You could use beef. It
>> doesn't really require a lot of liquid. Just enough to thin out the sauce.
>>
>>
>> This reminds me that I need to make enchiladas again.
>>
>
> Well, I'm going to try your recipe on half the beef.
>
> How do you make the enchiladas once you've made the
> beef?
>
> They require a sauce, right?
>
>

When I made the enchiladas I posted what I did. Not realizing that I
would get a little flack for using flour tortillas instead of corn.
Next time I will try them with corn.

Yes, they need sauce. Most recipes for enchilada sauce I have I seen
calls for tomato sauce but that doesn't really appeal to me. I had a
long time ago found a recipe for "Santa Fe Enchiladas" on line and I use
the sauce recipe from that for this beef version.
It was made from a flour/butter/ chicken broth base with added
seasonings - chili powder, cumin and ground
coriander. I think 1 tbls of chili powder and 1/2 tsp each of cumin and
coriander. I don't have the recipe here right now.

I had softened some red onions and garlic first in some butter then
added flour/spices and then added the broth. After the sauce
thickened, I strained out the onions and added to the shredded meat to
which I also added sliced green onions and a can of chopped green chilis.

I added just a bit of the sauce to the meat but I didn't add cheese. I
will next time.

I rolled 'em up and lined them up in a casserole. Covered them with the
sauce and shredded jack cheese.

Bake in a hot (400F?) oven till bubbly. I like the cheese to brown just
a bit.

-Tracy