Mary Ann’s Enchiladas
📜 Collection: Unknown Twenty Five | ✍️ Attribution: Mary Ann Young | 📂 Category: Entrees A delightful and savory recipe for homemade enchiladas featuring a rich meat filling and a flavorful tomato and chili sauce. Perfect for a comforting family dinner with classic Mexican-inspired flavors.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 30 mins | None | 4 servings |
🔪 Key Equipment
- Skillet
- Baking dish
- Toothpicks
- Saucepan
Ingredients
Filling
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 lb | Meat | Ground or chuck |
| 1 clove | Garlic | Crushed |
| 1 tbsp | Chili powder | None |
| 1 tbsp | Red wine | None |
| 1 1/2 tsp | Salt | None |
| 1 can (5 oz) | Kidney beans | None |
Sauce
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 tbsp | Oil | None |
| 1/2 cup | Onions | Chopped |
| 1 clove | Garlic | None |
| 1 tbsp | Flour | None |
| 1 can | Tomato puree | None |
| 1 cup | Water | None |
| 1 | Beef bouillon cube | None |
| 1 tbsp | Green chiles | Chopped |
| 2 tsp | Sugar | None |
| 1 tsp | Chili powder | None |
| 1/2 tsp | Salt | None |
| 1 dash | Pepper | None |
| 1 dash | Cumin | None |
Assembly
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| As needed | Tortillas | Softened in warm water |
| As needed | Cheese | For sprinkling |
Instructions
Step 1: Filling
- Sauté 1 lb meat with 1 clove garlic, 1 tbsp chili powder, 1 tbsp red wine, and 1 1/2 tsp salt until browned.
- Stir in 1 can (5 oz) kidney beans, bring to a boil, reduce heat, and simmer for 5 min until warmed through.
Step 2: Sauce
- Sauté 1/2 cup onions and 1 clove garlic in 2 tbsp oil for 5 min.
- Remove from heat, stir in 1 tbsp flour to blend, then add 1 can tomato puree, 1 cup water, 1 beef bouillon cube, 1 tbsp green chiles, 2 tsp sugar, 1 tsp chili powder, 1/2 tsp salt, 1 dash pepper, and 1 dash cumin.
- Simmer while stirring for 5 min until thickened.
Step 3: Assembly and Baking
- Soften tortillas in warm water, fill with the meat mixture, roll up, and secure with toothpicks.
- Pour half of the sauce into a baking dish, arrange the rolled tortillas, pour the rest of the sauce on top, and sprinkle with cheese.
- Bake at 350°F for 20-25 minutes until the cheese is melted and bubbly.
💡 Make-Ahead & Storage: Assemble the enchiladas in the baking dish a few hours ahead, cover tightly, and refrigerate until ready to bake.
Original Recipe Scan
