Spoon 1/2 cup enchilada sauce into a greased 13\"
Combine all dry ingredients in a small bowl.
Stirring constantly, slowly add enough of the water to make a thin paste.
Pour into pan and add rest of water.
Cook over medium heat, stirring constantly, until mixture thickens.
Stir in tomato sauce.
Use in your favorite enchilada recipe.
The amounts on the ingredients are very flexible.
he remaining ingredients from the recipe, tomatoes, Serrano chili, the chopped
br>Use in your favorite enchilada recipe.
The amounts on the
Fold 1 1/2 cups Mexican cheese blend into rice mixture
Brown ground chuck in large skillet, drain off excess fat. Add onions and seasonings.
Add tomato sauce, enchilada sauce and green chilies.
Cook slowly until meat is done.
Grease large baking dish (9 x 13-inches).
Empty all enchilada sauce into a bowl for dipping shells.
Dip the corn tortilla shells (6) into sauce.
Place flat on bottom of 14 x 10 x 2-inch baking pan.
Sprinkle layer of cooked ground beef, layer of chopped onion and a layer of grated cheese.
Dip remaining 6 shells and repeat layers.
If there is any extra sauce, it may be poured over casserole.
Cover with foil; bake in preheated oven at 400\u00b0 for approximately 45 minutes, or until bubbly.
br>Notes: To be completely authentic, pulverize the peeled garlic with
Top with 2 tablespoons of Recipe #311703.
Fold the front
Make Enchilada Gravy Sauce.
Heat oil
rozen and use for any Mexican/Southwestern recipe whic calls for red
Cut up onion and cook in small amount of oil.
Set aside. Fry your tortillas in just a little bit of oil in the bottom of a pan. Drain the grease off of them.
Lay tortillas flat.
Spoon or spread chili colorado or canned Enchilada sauce over tortillas one at a time.
Then put onion on them and shredded cheese.
Roll them up and place them side by side in a shallow baking dish.
Cover again with small amount of chili sauce.
Bake at 350 degrees for just a few minutes until heated through.
it to the fork). Pour enchilada sauce over top. Top with
For authentic Mexican style tacos, try this.
/2 cup of the enchilada sauce into the bottom of
over with sliced onions, garlic, enchilada sauce, apple butter, cayenne sauce
tir chicken, 1/2 cup enchilada sauce, and black pepper into
/2 cup of the ENCHILADA VERDE SAUCE into the greased
ixture. Spread 2/3 cup Enchilada Sauce over bottom of the
our a little of the enchilada sauce in the bottom. Put