Michael's Grandma's Enchiladas
“Probably one of my favorite meals on Earth! Nope, not kidding. As a kid, my Grandma’s homemade enchilada recipe was only used around Christmas. She would make 14 dozen at a time. I can remember eating them for weeks after. If you never had Enchiladas with a fried egg, well, let’s just say you are missing out. These will take time and a lot of love. But let me tell you, it's well worth it!”
Michael, Joel Gamoran’s Business Manager
How to Make Homemade Enchiladas
You don’t need a virtual cooking class to try these enchiladas! This homemade enchilada recipe covers both sauce and stuffing. Make sure you have all the ingredients you need before you begin!
- 4 dried ancho chilis
- 1 yellow onion
- 4 cloves garlic
- 2 teaspoons cumin
- 2 teaspoons oregano
- 2 cups water or chicken stock
- 2 cups chihuahua cheese
- 1 raw white onion, diced
- 8 corn tortillas (Homemade Are Always Better!)
- Toast the chilies in a dry skillet until softened.
- Split open and remove the seeds and core.
- Soak the chilies for about 30 mins in enough hot water to cover and then drain.
- In a large pot, combine the chilies, onion, garlic, spices, and stock.
- Grab an immersion blender and make smooth puree.
- In a separate saucepan, heat oil and add your chili sauce.
- Simmer and then salt to taste.
- Fry your tortillas but keep them soft.
- Assemble enchiladas by placing some stuffing and sauce in each tortilla and rolling it up.
- Place enchiladas in a 9 x 13 baking dish and top with remaining sauce.
- Bake in the oven at 350 for 30 - 45 mins.
All done! We hope this homemade enchilada recipe works out as well for you as it does for Michael! Try it out and let us know how it turned out in the comments.
Looking for more recipes? Check out the rest of our blog today!