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|“Chez Meredith Enchiladas” • April 1, 2006|
First, before I get any hate mail from my Mexican friends, (Tomás — this means you!) this is a very Tex-Mex, very Norteamericano version of enchiladas. I’ll do a Chex Meredith recipe on the more traditional variety later.
Start off by making the chile as explained in the Chile Chez Meredith recipe.
Now follow the same meat recommendations for the ground meat, brown it up the same, but this time add in taco seasonings mix. This is gonna be your beef filling. And for this, do not second grind the meat — it needs a little more texture.
While making the filling, wrap about a dozen corn, (or flour — I like corn better, but it’s just a personal preference,) tortillas tightly in aluminum foil and put them into a 350 degree oven for about 15 minutes to soften them. I’ve tried doing this by wrapping them in paper towels and nuking them, but they never work out very well that way.
Once the tortillas are hot and soft, spoon the taco spiced filling into them and roll them up, then place them in a casserole dish with the seam down. Once you have them all filled, pour the chile over them. If you use a pound of taco flavored ground meat and 8 to 12 tortillas, you’ll probably need about a half pound size portion of chile. Any let over will nuke up fine tomorrow.
Now cover the top with about a cup or so of shredded cheese. I use Monterey Jack, but plain old cheddar is pretty good, too. Put the casserole dish into the 350 oven for 5 minutes or so until the cheese has melted.
Obviously, be careful moving this into and out of the oven!! It’s gonna be very hot!!! Be careful scooping the enchiladas out also. I use a huge serving spoon for the task!
And no — this is not very traditional, but boy oh boy is it good! And you’ll find that your guys will really stoke it away!!!
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Last Updated: April 2006
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