Best Homemade Enchiladas Ever with Sangria Coolers

My Dad used to make cheese enchiladas, but only on the weekend, because they were a lot of trouble and he was very methodic about the way he did it. They took a while but they were worth every minute.

He made the cheese kind because, back then, there wasn't a lot of money, and he used tomato sauce because the other kind of sauce was too spicy, or so he claimed. But, that's okay, they were still so good! He sprinkled them with cheddar cheese, and diced raw onions on the top when they came out of the oven. A smell I will remember for the rest of my life.

Beef Enchiladas

8 yellow or white corn tortillas

1 lb hamburger

1 medium onion, chopped

1/2 cup dairy sour cream

1 cup shredded cheddar cheese

2 tbsp snipped parsley,optional

1 tsp salt

1/4 tsp pepper

1 can tomato sauce, 15 oz

2/3 cup water

1/3 cup chopped green pepper, optional

1 tbsp Chile powder

1/2 tsp dried oregano

1/4 tsp ground cumin

2 whole green chilies, optional

1 clove garlic, finely chopped

Chilie sauce, separate recipe that will be below past this recipe. You will probably want to make this ahead, because you can refrigerate it.

Chilie tomato sauce

2 medium tomatoes, chopped, 1 1/2 cups

1-2 jalapeno peppers, chopped

1 medium onion chopped

1 tsp salt

1/2 tsp ground cumin

1/8 clove garlic , crushed

Mix all ingredients, cover and refrigerate no longer than one week. Serve with enchiladas, tacos, tostadas, burritos, refried beans or rice.

Enchilada Cooking Recipe Continued

Make your chilie tomato sauce first.

Cook and stir hamburger in 10 inch skillet over medium heat until light brown. Remove from heat and drain. Stir in onion, sour cream, cheese, parsley, salt and pepper. Cover and set aside.

Heat remaining ingredients, except Chile tomato sauce, to boiling, stirring occasionally, reduce heat. Simmer uncovered for 5 minutes.

Pour sauce into increased 8 or 9 inch pie plate. Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup of the hamburger mixture onto each tortilla, roll tortilla around the filling. Arrange in an increased oblong baking dish about 12x71/2x2 inches.

Pour remaining sauce over enchiladas. Cook uncovered in a 350 degree oven until bubbly about 20 minutes. Garnish with shredded cheese, sour cream, and chopped onions. Serve with chilie tomato sauce.

4 servings

Cheese Enchiladas

Substitute 2 cups of shredded Monterey jack cheese, 8 oz for the hamburger, mix with the onions, sour cream, cheddar cheese, parsley, salt and pepper. Sprinkle 1/4 cup shredded cheddar cheese on enchiladas before cooking, garnish with the sour cream and onions when it comes out of the oven.

You may want to see it done, instead of just trying it yourself. Especially if you are not used to long recipes. But, let me tell you, anything that is worth the effort usually takes a while to make. I assure you it is worth it. Your family will agree, and love you for it.

This was the easiest traditional recipe on YouTube I could find. If you want non-traditional, sorry, I'm from San Antonio, I don't do non-traditional. :-)

What's good with Beef Enchiladas?

There's nothing like a good Sangria cooler to wash it all down. I've got a really good, fast, and easy way to make the coolers. Found this on YouTube! You will love it! Check it out down below!

This is really easy! Enjoy! :-)

Remember the good times!

When I was a little girl, my family, well, mostly my Dad, would make enchiladas, and I used to think that this was just food and everybody knew what enchiladas were and how to make them. I found out very quickly when I started school in Fort Worth that it wasn't the case. My family is not Hispanic. I am a total American born and raised, but have had a lot of Hispanic culture being from San Antonio. I mean, I don't even speak Spanish except for a few words.

But, all I remember is that my Dad always made enchiladas when there were special times like, Christmas, anniversaries, company and such.

When I moved to Dallas with my second husband and had my first daughter. We lived next to a Hispanic family. My daughter kind of grew up with their kids. She went to parties like I did, learned all about enchiladas and tamales. Thanks to that she also remembers good times and celebrations around these foods. She's been eating salsa, the hot kind, since she was four years old. I raised both of my girls to be diverse. It helped that our neighborhood and church were the same. It can stimulate the brain, and one can make a lot of friends and memories. You also get a lot of recipes!