Jun 28, 2008, 01:44 PM
Stacked Enchiladas:
11/2 -2 lbs of Chili Meat or Ground Round
1 small bell pepper diced fine
2 stalks of sliced fine
1 med. onion chopped
2 cloves garlic diced
1 cup of water
1 1/2 block of a lg Velveeta sliced medium thickness
1-1 1/2 lg bag(s) shredded Co-Jack Cheese
1 tablespoon Chili powder
1 tablespoon garlic powder
1 teaspoon celery salt
1/4 tsp. cumin
1 can rotel (drained)
1 tablespoon onion powder
Salt to your preference
about 18 corn tortillas
Brown Chili Meat or Ground Round till half done, add bell pepper, rotel, onion, celery and garlic, and spices, add 1 cup of water to meat mixture, cook on low to med heat, simmer till all water has cooked out, If meat isn't tender enough add same amount of water and repeat process until meat is tender, the water allows the meat to get tender, drain when done. In mean time prepare red sauce, recipe listed below. After sauce is finished, cover bottom of 13 x 9 pan with red sauce, then add 6 corn tortillas, lining them across bottom of pan overlapping each other, then add more red sauce, meat mixture, then cheeses, repeat steps until you've reached top of 13 x 9 pan, cover, bake at 350 until cheese is melted and bubbly, uncover, cook for approximately 3 minutes longer. I serve It with Frijoles A La Charra Beans, Mexican Rice, Guacamole, Pico de Gallo, and Sour Cream.
Chili Gravy
Ingredients:
1 Small Bell Pepper Diced Finely
1 Small Can Of Green Chilies
1/4 cup vegetable oil
1/4 cup flour
1/2 tsp black pepper (Freshly Ground)
1 tsp sea salt
1- 11/2 tsp garlic powder
1- 11/2 tsp onion powder
2 tsp ground cumin
1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)
2 T Chile powder (Gebhardt’s Brand)
2 cups chicken broth
1 Can Hormel Or Wolf brand Chili W/Out Beans (I prefer Hormel)
Method:
Heat the oil in a skillet over medium-high heat.
Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients---- Add Veggies To Roux Mixture, Cook until Transparent, Add Chicken Broth, mixing and stirring until the sauce thickens. Add Chili--
Turn heat to low and let sauce simmer for 15 minutes. Add broth or water to adjust the thickness. Makes Approx. 2 Cups.