Dad prefers green chile over red. However, Mom has long made red enchiladas with her mother’s recipe.
Dad made a few changes to the recipe to suit his tastes. Also, my family uses vegetable oil instead of meat grease in the sauce, which is just a little healthier.
For a somewhat different red enchilada, try this:
Jenet Jolly’s enchiladas refined by Keith Duncan
1 pound ground beef, browned, drained and seasoned to taste
2 cups grated cheddar cheese
1 cup chopped onions
1 1/2 tablespoon chili powder
3 tablespoons vegetable oil
4 tablespoons flour
1 can chopped tomatoes, undrained
2 cups chicken bouillon broth
Heat oil in medium skillet over medium to medium-low heat. Stir in chili powder. Add flour until mixtures becomes a thick paste. Add broth, a cup at a time. Use fork to break lumps. Stir until thick and bubbly. Add tomatoes.
Dip tortilla in sauce. Place in casserole dish and fill with portions of meat, cheese and onion. Roll tortilla and hold closed with toothpick. Repeat until meat is used. Pour remaining sauce over enchiladas. Bake at 350 degrees F, covered, for 30 minutes or microwave on high about 7 minutes. Don’t overheat.