Thursday, January 3, 2013


Christmas and New Year's are over and it's time to get back to normal (if there is such a thing) in Grammy's Kitchen.  John and I both wanted something spicy a couple nights ago so I pulled out the Enchilada recipe and used some rotisserie chicken that had been thrown into the freezer before Christmas.  It was so good, just what we wanted.  I hope you enjoy this recipe and it satisfies your hunger for something spicy, of course, you can tame it down or spice it up some more.


2 tablespoons minced onion (can be dried)
1 clove garlic, minced
2 tablespoons vegetable oil
1 tablespoon flour
2   8 oz. cans tomato sauce
2-4 teaspoons chili powder (to taste, I go for the 4 and spicy)
1/2 teaspoon ground cumin
1/4  teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Tobasco Sauce (to taste)
1 cup water

Cook onion and garlic in oil to soften.  Stir in flour and cook for 2 minutes.  Stir in remaining ingredients being careful to whisk it well and not get lumps.  Simmer until med. thick. You can add more water if you like a thinner sauce.

1 pound ground beef, crumbled and browned 
1  4 oz. can Ortega chiles, drained
2-3 cups Monterey Jack Cheese, shredded
12 corn tortillas (you can use flour if you prefer)
2 green onions, chopped
1/2 cup fresh cilantro, chopped

Add the chiles and 1/2 cup of the enchilada sauce to the cooked meat.

Use a small amount of oil in fry pan and lightly fry each tortilla to make them pliable.  Dip tortillas into sauce and fill each tortilla with the meat mixture and a little cheese and whatever other fillings you like (onions, olives, etc.)  Roll up.  Arrange in Pam sprayed baking dish or on a foil lined cookie sheet.  Pour on remaining sauce and sprinkle with remaining grated cheese.  Sprinkle green onions on top and heat in oven at 375 degrees for 20 - 30 minutes or until hot and bubbly. Now sprinkle with the fresh cilantro.  I serve this with a green salad or sometimes with refried beans or Mexican rice.  This recipe freezes beautifully!

Serves 4-6


Fill with chopped cooked chicken, turkey or just cheese and Ortega chiles.  I really like to use the rotisserie chickens from the grocery store and leftover turkey is terrific. 


Anonymous said...

Your recipes look so delicious! You are going to make me fatter than I already am!!!

Anonymous said...

Your recipes look so delicious! You are going to make me fatter than I already am!!!

Pat Lutzow said...

Let me see, shall I say thank you or I'm sorry??? Dianne, don't be hard on yourself. I think you are perfect just the way you are.

Millie Nibe said...

Loooove Enchiladas!!!! Ole, Pat!!!

Pat Lutzow said...

Millie, I once told people to make enchiladas with their leftover turkey - after Thanksgiving. Then I had nightmares of them leaving their turkey carcasses on my doorstep - in huge black plastic bags. lol