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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Grandma's Enchiladas Recipe

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This recipe for Grandma's Enchiladas is from The Marotta Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Enchilada Sauce
Ingredients:  
Ingredients:  
8 oz tomato sauce (1 cup or small can)
3/4 c. flour
1 1/2 tsp. cumin
4-5 garlic cloves
1/3 c. oil
2 tbsp chili powder
5 c. chicken broth
1 c. water
Directions:
Directions:
Put all spice ingredients in small bowl, stir, and set aside.

Heat oil, add flour little by little to make a roux. Continue stirring. Add spices to roux.

Add chicken broth little by little. Add tomato sauce.
 

Enchiladas
Ingredients:  
Ingredients:  
24 corn tortillas
1/2 cup oil (enough to fill bottom of pan)
3 cups shredded cheese
Directions:
Directions:
Preheat oven to 350 degrees.

Grease 9x13 inch pan. Heat oil in saucepan until hot (but not too hot). Fill second pan with sauce from previous recipe.

Fry each corn tortilla and place it between paper towels to dry off excess oil.

Once tortillas are fried, dip each one in sauce and place sauce side up in pan. Fill with cheese, roll up, and arrange in pan for baking.

Once all tortillas are in the pan, cover with extra sauce and cheese. Bake for 20 minutes.
Personal Notes:
Personal Notes:
Made with Grandma and Jessica on 8/11/2020

 

 

 

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