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May 2000 Issue
Beef Enchiladas
by Philip R. Gantt
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Welcome to Seasoned Cooking and to Phil's International Flair!

This month I am presenting a dish that my grandmother used to make, but slightly modified for convenience. My Grandmother used to make these enchiladas frequently, however she would usually boil meat for the filling or simply use cheese. Sometimes she would use leftover beef or pork to make enchiladas. Usually she used canned chiles for convenience, and at other times she would make her own from dried chiles.

You can become somewhat creative with this recipe. I illustrate using canned beef, and this is perfectly suitable if you are in a hurry. You can also use leftover roast beef or pork that is shredded, or use some imitation crab meat in the filling. Shrimp would also be good for seafood lovers, or some other kind of cooked fish. If you want to keep it simple, use just cheese, olives and green onions for the filling.

Cooked and shredded chicken or turkey also make an excellent filling for enchiladas. Many people prefer the lower fat content of fowl as opposed to meat. Enchiladas are well suited to leftovers.

You might consider serving enchiladas with Spanish rice, refried beans and salad. If you like, you can top the enchiladas at the table with guacamole or sour cream and a chopped green onion garnish. A little chopped cilantro on the side is also a nice touch.

The recipe presented this month are from my yet to be published cookbook, Phil's Family and Friends Cookbook. Feel free to email me at with your comments and requests.

Now, on to the recipe!

 

Beef Enchiladas

  • 1 dozen corn tortillas
  • 8 to 12 diced green onions
  • 1½ lb. grated jack or cheddar cheese
  • 1 can chopped black olives
  • 1 large cans Las Palmas Enchilada sauce
  • 2 tbls. bacon grease, oil or butter
  • 3 tbls. flour
  • 1 can roast beef
  • 1/4 cup oil for frying
Prepare a roux by heating two tablespoons of bacon grease, butter or oil in a skillet and adding 3 tablespoons of flour to thicken. Heat until the flour slightly browns, stirring constantly. Add the chili sauce very slowly while stirring to eliminate lumps. Allow the chili to simmer over low flame while preparing the other ingredients.

Have ready a large baking pan, approximately 9 x 13 inches, and about 1 to 2 inches deep. The enchiladas will be placed in this pan side by side until finished, and the entire dish will later be baked in the oven.

Prepare each of the enchiladas as follows: Heat the oil in a skillet over medium heat. Take one tortilla and dip it with tongs into the hot oil and let it fry for about 1 minute on each side.

Remove the tortilla with the tongs and dip it into the chili to soften. Make sure both sides or the tortilla are covered thoroughly with chili.
Place the tortilla into the baking pan and fill with shredded meat, cheese, diced green onion and a few chopped olives. Use each of these ingredients in modest amounts rather than overfilling the tortilla.
Roll the ingredients into the tortilla and arrange in the baking pan.
Once all of the enchiladas are prepared, spoon any remaining chili over the top of the enchiladas, top with the remaining cheese, diced green onions and chopped olives. Bake in a preheated oven at 375 degrees for 12 to 15 minutes before serving.
  • Yields: 6 servings
  • Preparation Time: 30 minutes
 



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