Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times. The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented a feast enjoyed by Europeans hosted by Hernan Cortes in Coyoacan, which included foods served in corn tortillas. (Note that the native Nahuatl name for the flat corn bread used was tlaxcallil, the Spanish give it the name tortilla.) In the 19th century, as Mexican cuisine was being memorialized, enchiladas were mentioned in the first Mexican cookbook, El cocinero mexicano ("The Mexican Chef"), published in 1831, and in Mariano Galvan Rivera's Diccionario de Cocina, published in 1845.
By http://en.wikipedia.org/wiki/Enchilada#History
Debo's Southwestern Shiner Enchiladas
Copyright 2011 Christine's Pantry. All rights reserved.
Ingredients:
3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato sauce
1 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon salt
10 to 15 dashes chipotle sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
Directions:
In a saucepan, heat oil, add flour. Stir well using a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, cumin, salt, chipotle sauce, garlic powder, onion powder and cayenne pepper. Stir well. Bring to boil, reduce heat to low and cook for 15 minutes. The sauce will thicken. Adjust seasoning, if desired. Serve over enchiladas.
Ingredients:
1 pound ground beef
1 onion, chopped
salt and pepper, to taste
1 can beer (I used Shiner Bock)
Directions:
Add ground beef to skillet, breaking meat up as it cooks. Add salt, pepper and half the beer. Once ground beef no longer pink, add remaining beer. Stir well. Cook until beer has reduced. Remove meat from heat and stir in onions.
Ingredients:
15 yellow corn tortillas
cheese, cut into cubes (I used Aldi's version of Velveeta)
1/4 cup vegetable oil
Directions:
In skillet heat vegetable oil, over medium heat. Place one corn tortillas in hot oil for 10 seconds, then dip tortillas in sauce to lightly coat, then place on plate, cook in batches. On sheet pan add thin layer of sauce. Add 1 1/2 tablespoon meat mixture to corn tortillas, then roll tortillas, place tortillas on sheet pan, seam side down. Top with remaining sauce and cheese. Place sheet pan in preheated 350 degree oven, cook about 15 to 20 minutes. Enjoy!
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