I grew up eating enchiladas like these at a historic place called Casbeer’s in San Antonio, Texas. We have been perfecting this recipe for quite sometime and we are finally able to share it. We hope you enjoy them as much as we do.

Ingredients

  • 3 TBSP. Oil of your choice.
  • 1 1b. Ground Meat
  • 1 lb. Cubed Meat
  • 1 can Diced Tomatoes (undrained)
  • 1 White Onion ( diced)
  • 2 TBSP. Tomato paste
  • 2 tsp. Minced garlic
  • 1 1/4 tsp. Garlic powder
  • 1/2 TBSP. Onion Powder
  • 1 1/2 tsp. Cumin
  • 5 TBSP. (1/3 сuр) Chili Powder
  • 1/2 tsp. Cayenne Or To Taste
  • 1 1/4 tsp. Oregano
  • 2 TBSP. Paprika
  • 2 1/2 tsp. Salt
  • 4 tsp. Corn Starch
  • 1/4 cup water
  • 7 cups water
  • 1 lb block American cheese*
  • 1 lb block Sharp Cheddar*
  • 28 Corn tortillas

Directions – Chili Sauce

  • Heat large pot, add oil.
  • Brown cubed meat, add in ground beef.
  • Stir in diced tomatoes, minced garlic.
  • Simmer for 5 mins.
  • Stir in seasoning and mix well.
  • Add 7 cups of water, stir, bring to a boil.
  • Reduce heat and simmer, stirring occasionally.

To thicken start off with 4 tsp. of corn starch in a 1/4 cup of water mixed well. Bring chili back up to a boil and slowly stir it in. Repeat this process until the desired consistency is reached. I usually do this 3-4 times.

Directions – Rolling the Enchiladas

Grate the cheese, using separate bowls for each. Heat skillet, add oil. Place a tortilla in and fry for about 8 seconds per side. Remove and set on paper towels to drain. Spoon a little chili into a greased 8×11 baking pan to slightly cover the bottom. On a cutting board, place a tortilla down and add a few pinches of American Cheese and onion. Roll tortilla fairly tight and place seam face down in greased 8×11 baking pan. You should be able to make two rows of seven. Repeat for another tray, making 28 enchiladas.

Once everything is rolled. Ladle in chili on top until covered. Add Sharp Cheddar and onions on top. Cover with foil. Place in a preheated 325° oven for about 20 minutes or until cheese is melted. Uncover and bake another 10 minutes.

  • * We always grate our own cheese. You can use pre-grated if you choose.

You can freeze any leftovers by putting them in an aluminum tray with a lid.