Recipes from Mexico :: Mexican Main Dishes Meat
Yields 12 enchiladas.
12 corn tortillas, warmed
2 Tbsp. olive oil
1/2 c. finely chopped onion
1 clove garlic, minced
1 Tbsp. chili powder
1 c. tomato puree
1/2 c. beef or chicken stock
1 tsp. cumin
Raw onion, finely minced
Longhorn cheese, shredded
Cooked ground beef or shredded chicken (optional)
Preheat oven to 350 degrees fahrenheit.
Heat the olive oil in a heavy saucepan and sauté the garlic and chopped onion until golden. Add the chili powder, tomato puree and stock. Season with salt and pepper. Add the cumin. Spread sauce over the tortillas and place equal amounts of minced raw onion and shredded longhorn cheese in the center of each tortilla. At this point, you may add cooked ground beef or shredded chicken at the center of each tortilla.
Roll the tortillas and place SEAM SIDE DOWN in an ovenproof dish. Pour more sauce over the tops and liberally sprinkle and distribute additional shredded longhorn cheese over the tortillas. Bake about 15 mins.
Serve hot accompanied by salad, beans and Mexican rice.
