Baked corn tortillas filled with sauteed beef, onion and chillies, topped with tomato sauce, soured cream, spring onions and Cheddar cheese.
O.K. We are a Mexican family. We make our own enchilada sauce. No tomato products should ever be used in red enchilada sauce. Use only onion, broth, chile powder (mild), flour, cumin, and oregano. The rest of this recipe is secret but this is a good base. Cook the onion in oil, add the spices and flour to make a roux then add the broth, bring to a boil, simmer for 30 minutes. Taste to add salt. only use small amounts of the spices at first and add cayenne or Kashmiri mirch chile powder for heat. - 02 Nov 2017
Awesome recipe, perfect for me but a little too spicy for my other half and my boys but I told them to man up and there were clear plates from them all! Will definitely be making again, thanks for posting xx - 08 Apr 2017
This was a delicious recipe! I did make some changes to the original, however. I used canned enchilada sauce and Mexican cheese (instead of the cheddar.) Also, I layered the corn tortillas, rather than roll each one. I decided to do this because the tortillas kept cracking. This was a wonderful dish that I will make again and again! - 11 Jul 2003 (Review from Allrecipes US | Canada)