Print

Easy No-Bake Tex-Mex Enchiladas from Scratch

Ingredients

Instructions

  1. Break the dried chile ancho apart, removing the stems and seeds. Place in a 2qt./2 lt. saucepan, and fill with 1 qt./1 lt of water. Bring to a boil, and simmer uncovered for 10 minutes. Drain the chiles, discard the water, and allow the chiles to cool.
  2. Place the chiles in a glass measuring cup, along with the garlic and 2 cups of water. Using an immersion blender, puree the chiles well (you can also use a conventional blender.) Set aside.
  3. In a large Dutch oven or skillet, brown the ground beef. Add half of the onions, and allow to cook until the beef is fully browned, about 10 minutes. Add the flour, and stir well to incorporate. Pour in the chile garlic puree, stirring well. Season with salt and pepper to taste. Simmer the enchilada sauce for about 5 minutes, then remove from heat.
  4. Wrap the tortillas in a clean cotton kitchen towel. Dampen the towel with 2-3 tablespoons of water, or simply dampen under running tap water for a couple of seconds. Place the bundle in the microwave, and heat on high for 2 minutes, until the tortillas are softened. (Easier if you microwave in batches of 12 tortillas.)
  5. When the tortillas are hot, remove each tortilla and fill with 2 tablespoons of shredded cheese. Roll, and place on a serving platter. When all of the tortillas are filled and rolled, cover them with the warmed enchilada sauce. Top the enchiladas with the remaining shredded cheese and the remaining chopped onions. Serve immediately.

Notes

If your serving platter is oven proof, once it is filled with enchiladas, you may wish to place it briefly under a heated broiler right before serving to melt the cheese. However, if the enchilada sauce is well heated, the cheese will melt beautifully without this added step.