Grandma Lupe'S Enchiladas Recipe

Name: Grandma Lupe'S Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ancho- Guajillo/New Mexico Enchilada Sauce; 12 dried ancho chiles (whole bag) stemmed, seeded, torn into pieces; 7 dried guajillo chiles, whole bag (I used New Mexico) stemmed, seeded, torn into pieces; 6 cups of water; 5 garlic cloves, peeled; 1/2 tsp dried mexican oregano; 2 teaspoons salt; 1 tsp. cumin; 1 tsp. sugar; Filling:; 1 lb. hamburger; 1 lb of sausage (suggest going with 1/2 lb, if so then do 1.5 lb of burger); 1/2 jalepeno; 1 diced onion; 3-4 garlic minced; optional 1/2 tsp cumin; salt/ pepper

Servings: persons

Ancho- Guajillo/New Mexico Enchilada Sauce
12 dried ancho chiles (whole bag) stemmed, seeded, torn into pieces
7 dried guajillo chiles, whole bag (I used New Mexico) stemmed, seeded, torn into pieces
6 cups of water
5 garlic cloves, peeled
1/2 tsp dried mexican oregano
2 teaspoons salt
1 tsp. cumin
1 tsp. sugar
Filling:
1 lb. hamburger
1 lb of sausage (suggest going with 1/2 lb, if so then do 1.5 lb of burger)
1/2 jalepeno
1 diced onion
3-4 garlic minced
optional 1/2 tsp cumin
salt/ pepper

1
Heat chile pieces in hot large skillet for about 1 minutes, till fragrant/ blister. Add 6 cups of hot water. Soak chiles until tender at a a simmer, be sure they are submerged for 15 minutes. Let cool for 15 more minutes. Drain chiles. Working in batches if necessary, carefully puree chiles, garlic and 2.5 C of clean water in blender until very smooth. Towards the end add the seasonings. Adjust seasonings as needed. Strain by pressing through sieve. Simmer sauce for 15 minutes or so add water or chicken broth as needed and check seasonings. Can make this a day ahead and refrigerate.
2
Filling
3
Saute hamburger, sausage, diced onion, jalepeno add garlic towards the end. Season salt/ pepper.
4
Assembly: Preheat oven 350. Take about 1/3-1/2 of sauce pour into a bowl. Place flour tortilla in sauce and lightly rub with sauce. Lightly fry in a teflon pan with a small amount of canola oil. Add oil little by little as needed. Place meat mixture in middle, add some cheddar cheese and roll up. Put in pan with seam down. Place filled pan in 350 degree oven for 15-30 minutes.

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Ancho- Guajillo/New Mexico Enchilada Sauce, 12 dried ancho chiles (whole bag) stemmed, seeded, torn into pieces, 7 dried guajillo chiles, whole bag (I used New Mexico) stemmed, seeded, torn into pieces, 6 cups of water, and more.

Yes, Grandma Lupe'S Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grandma Lupe'S Enchiladas

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