Spicy White Boy Enchiladas
20 flour tortillas
2 lb. ground beef (or ground turkey)
2 packets taco seasoning
6 whole jalapeño peppers
16 oz. shredded Mexican cheese
1/2 big block Velveeta cheese
1) Brown the beef in a large pot. Drain fat. Add 1.5 cups water and taco seasoning. Stir. Bring to a boil. Simmer over low heat for 5-10 minutes, stirring occasionally until no longer watery.
2) Preheat oven to 400 degrees. Spray baking sheet with non-stick spray. Place whole jalapeno peppers on baking sheet. Bake at 400 degrees for 10 minutes. Remove and let cool.
3) Cut stem off peppers. Chop finely or puree in food processor. (Remove seeds first for a milder version.) Mix peppers into beef mixture.
4) Slice Velveeta cheese block into thin squares. (about 1/8 inch thick).
5) To prevent sticking, coat a 15” x 10” baking dish with non-stick spray or a tiny amount of enchilada sauce.
6) Place layers in 15” x 10” baking dish:
a) Bottom layer: tortillas
b) beef mixture
c) shredded cheese
e) Velveeta cheese slices
f) more tortillas
g) the rest of the beef mixture
h) more shredded cheese (save a little)
i) Top layer: more tortillas
6) Pour all of the enchilada sauce on top. (You might have to squish the enchiladas down beforehand, so you don’t spill sauce over the top of the baking dish.)
7) Cover with foil and bake at 350 degrees for 45 minutes. About halfway through, sprinkle remaining cheese on top and finish baking uncovered.
Tip: Some people have said that their tortillas get a little gummy while baking. That can happen if your tortillas overlap too much. I like to cut the tortillas into square tiles so that they don’t overlap. You can also spread a small amount of enchilada sauce onto each tortilla layer to help keep it moist.
Fresh Citrus Salsa
1 cup diced tomato (drain & strain out most juice)
2 tbsp. minced white onion
1 1/2 tbsp. minced jalapeño peppers
1 1/2 tbsp. minced serrano peppers
1 tsp. lemon juice
1 tsp. lime juice
1/2 tsp. crushed fresh garlic
3 tsp. chopped cilantro leaves
1 tsp. kosher salt (salt to taste)
Makes about 1 1/2 cups salsa. For parties, use 4 to 6 times the ingredients listed.
Mix all ingredients together. If preferred, mix in blender until desired texture. You can also mix in some water to get a thinner, less potent salsa.
For a spicier version include 1 tbsp. of minced habanero pepper. Roast all peppers in the oven at 400 degrees for about 10-15 minutes and include seeds in your mix.
Cheese Enchiladas with Chili Gravy
1/2 cup vegetable oil
1/2 cup flour
1/2 tsp. black pepper
2 tsp. salt
1 tbsp. garlic
1 1/2 tbsp. ground cumin
1 tsp. dried oregano (preferably Mexican oregano)
2 tbsp. chili powder
2 cups chicken broth
2 cups water
Additional water to thin (as needed)
14 corn tortillas
4 cups chili gravy (recipe above)
24 oz shredded cheese (use cheddar or a Mexican blend)
Chili Gravy: Mix dry ingredients in a bowl so that they can be easily added at once and set aside. Heat the vegetable oil in a skillet over medium heat. Add the flour and stir continuously for 3 to 4 minutes until it makes a light brown roux. Slowly mix in the dry ingredients and continue to cook for 1 minute, stirring continuously to blend well. Add chicken broth and water gradually, mixing and stirring until the sauce thickens. Let sauce simmer on low for 10-15 minutes, adding water to adjust thickness.
Enchiladas: To make corn tortillas soft and pliable, cover them with wet paper towels and microwave for 45 seconds. Ladle a few scoops of the chili gravy into a 13x9 baking dish until bottom is well coated. Place cheese into each tortilla and roll them up, placing them in the baking dish. Save some cheese for the top. Cover enchiladas with remaining gravy. Sprinkle remaining cheese on top. Bake at 450 degrees for 10 minutes or until sauce bubbles and the cheese is melted. Serve immediately. Refrigerate leftovers.