Originally posted on April 24, 2009 @ 3:02 pm
- 1 – 1/2 lb. hamburger meat
- 1 Tspn onion flakes
- 2 Tbspn Oil
- 2 Tbspn Flour
- 2 Tbspn Chili Powder
- 2 Cups water
- 15 oz. tomato sauce
- 1/2 Tspn salt
- 1/2 Cup sour cream
- 2 dozen corn tortillas & oil to fry them in
- 1 lb. grated cheddar cheese
- 1 lb. grated monterey jack cheese
Brown meat with onion flakes. Add just a dash of chili powder.
Make the Enchilada Sauce:
Heat 2 tbspns oil and add flour & the rest of the chili powder, similar to making a roux. Add 2 cups water and stir until the sauce is thick. Add tomato sauce and simmer on low for 20 minutes. Next, add sour cream and remove from heat, keeping pan covered with lid.
Fry Tortillas in oil. Brown each one on both sides for about 15 seconds, then dip it in the sauce. Fill with meat & cheese, roll up and place in pan. Continue until all ingredients are used, then pour remaining sauce over enchiladas and bake @ 350 until hot. Serve & enjoy.
You can either add diced jalapenos or top with sliced jalapenos as desired.
Caution, do not overstuff the pan. You need 1/2 inch between each enchilada to keep them from baking all together and you ending up with enchilada casserole.
Crabmeat Au’ Gratin:
Can also be chicken or shrimp.
- 1 cup chopped onion
- 1 stalk finely chopped celery
- 1/2 cup melted butter
- 1/2 cup flour
- 1-13 ox=z. can of evaporated (Pet) milk
- 1 Tspn salt
- 1 tblspn salt
- 1 Tblspn chopped parsley
- 1/2 Tspn cayenne pepper
- 1/2 Tspn black pepper
- 2 beaten egg yolks
- 1 pound fresh crab (or chicken or shrimp)
- 1/2 lb. shredded velveeta cheese
Preheat oven to 375. Saute onions & celery in butter over low heat. Add green onions & fry slightly. Blend in flour & stir well. Gradually add milk, seasonings & while stirring.
Cook until thickened; remove from heat. Now add beaten egg yolks & stir more.
Cook on low heat for 5 minutes or until thick. Remove from heat and gradually fold in crabmeat.
Pour mixture into greased 1 1/2 qt. casserole dish, top with cheese & bake at 375 for 20 minutes.