Mi enchiladas especial! ( My Special Enchiladas)


My husband and I are from different backgrounds
(Oh, you didn't notice?), but I have surprised him on many occasions on having mastered a lot of Mexican Style cooking BEFORE I met him!

He loves my enchiladas!

Here is my recipe:

Preheat oven to 350 degrees

  • Large baking dish
  • 2 large plates to assemble on
  • Large skillet
  • 12 -16 Corn tortillas
  • Cooking oil
  • 2 cans of Gebhardts enchilada sauce ( do not use any other brand, or Joe's ancestors will come to haunt you)
  • 1 pound hamburger meat
  • 8 oz. Medium to Sharp cheddar cheese ( grated)
  • 1 package Cacique brand Queso Fresco cut into small pieces
  • 3 tsp Garlic powder
  • 3 tsp Onion powder
  • 1 1/2 tsp. Gebhardts chili powder
  • 2 heaping tablespoons brown gravy mix
In the skillet begin to brown the hamburger meat, as the fat begins to melt, add the garlic powder, the onion powder, the gravy mix and the chili powder stirring frequently until done. Then place the meat aside on one of the plates.

In the baking pan, pour about 1/3 of one of the cans of enchilada sauce in the bottom.

Back in the skillet add just enough oil to fry with, ( yes, with the hamburger bits still in there). Once heated, place a tortilla into the hot oil just for a few seconds until it just starts to soften ( really just a few seconds). Place on the other plate. Continue until done with all of the tortillas.

To assemble: Take a softened tortilla, put a good pinch of cheddar on one end of the tortilla, then a heaping teaspoon full of the meat, and then top that with a couple of bits of the Queso. Gently begin to roll with the meat side first. These are fragile, so very quickly but very gently place to one side in the baking pan. Continue this until the pan is full, don't be afraid to squish them in tight the more the merrier! 

Now pour the remaining enchilada sauce over the entire batch. Starting on the edges first, I know some people like hard edges, but we don't, making sure the edges are covered with sauce will keep them soft. If you puddle here and there, just spoon it out and redistribute so that it's as even as possible. Then with any remaining cheddar and queso sprinkle that on top and cover tightly with foil. 

Bake for 35 minutes, removing foil and bake another 7 or 8 minutes until all melty on top. Note: You can make these early in the day, and leave in the fridge and take out to bake just allow about 10 minutes more until they are all bubbly,due to being cold. Left overs ( if you are lucky) are wonderful, and they freeze well in tightly covered freezer ware.