When I was growing up in West Texas, one of our biggest school fund raisers was an enchilada dinner. Some of the moms would make huge pots of red sauce (red chile sauce) and we would serve enchiladas in the home economics room.
We would warm the corn tortillas by dipping them in the heated red sauce, and stack them in layers, sprinkled with cheese and fresh chopped onions between each layer .
And on special request, we would place a fried egg on top, (my hubby loves them this way).
The whole town would turn out for our Enchilada Dinners! We always made a nice profit from them since this is an inexpensive plate but it is total comfort food.
No rolled enchiladas here, just Red Enchiladas, Chihuahua Style* but made with lean ground beef.
*Chihuahua is the largest state in Mexico just south of the states of New Mexico and Texas.
- 2 (15oz) cans of red enchilada sauce
- 1 dozen corn tortillas
- 1 pound of lean ground beef
- 8 oz grated cheddar cheese
- 1 medium onion chopped
- salt and pepper
- Cook ground beef in a large skillet over medium high heat, using a spatula to break it up as it cooks.
- Season with salt and pepper and cook until no longer pink.
- Remove from the heat and set aside
- Heat both cans of red enchilada sauce in a small skillet or saucepan.
- Dip a corn tortilla in the heated red enchilada sauce to heat the tortilla, lay it on a dinner plate.
- Sprinkle each tortilla with a large spoonful of ground beef, grated cheese and chopped onions.
- Repeat twice more ending up with a stack of three enchiladas.
- Also a fried egg can be added on top, (optional)