OPINION
Published on September 16, 2010 By Big Fat Daddy In Misc

I promised to post this recipe a few weeks ago and got lazy on it.  But here it is, hope you like it:
Start with about a pound of either browned ground beef or shredded pot roast.  Season to taste with Chili Powder, salt, and pepper.  (First trip out, please don't use any of those pre-packaged mixes or "salts".)
As with the Chicken Enchiladas, heat corn tortillas in oil until they are pliable, then roll a spoonful of meat, and one-third of a slice of velveeta or American cheese in the tortilla and place it in a 13X9" pan.  One pound of beef should yield about 12-14 enchiladas.


Mix one six-ounce can of tomato paste with six-ounces of water, add  1/2 teaspoon of salt and a dash of pepper, and about a tablespoon of Chili Powder.  (Depending on your tolerance for pain in your mouth, you can add chilis, tabasco sauce, salsa, or any other spices or flavorings you desire.)  Whip it up good with a whisk and pour over the rolled-up enchiladas;  be sure to cover as evenly as possible.

 
Spread shredded cheddar cheese over the tops of the enchiladas and sauce (IMHO there can never be too much cheese).  Sprinkle sliced black olives over it all and pop in the oven at 350 degrees.  They shouldn't bake too long, just about fifteen to twenty minutes.  The sauce will be just a little bubbly.  You want the cheese all melted and just a little settled, but not crispy.  Leave it in too long and the bottoms will become tough and hard to cut.  
Once you try it my way, experiment and find what makes you happy;  then you can call it your enchilada recipe !


Comments
on Sep 16, 2010

(IMHO there can never be too much cheese).

IMHO too!

Great recipe!

on Sep 16, 2010

I'm going to try this.  Sounds good and easy. 

on Sep 16, 2010

Thanks, Doc.  Once again, we agreed on a crucial matter.

 

KFC:  Good to see you, lady.  The hardest part is not drowning in your own saliva while you put them together.

on Sep 16, 2010

The hardest part is not drowning in your own saliva

too late..I think I already did just reading how good it sounds...  

on Sep 17, 2010

Big Fat Daddy, is there any place to get this recipe premade? Or maybe delivered to my door?

Well, I guess I could quit being lazy and try your recipe out just like KFC's recipe for her chocolate beet cake.  There is several things that I usually make every week (for example granola) its just getting the motivation to make some thing else.  I'm lacking motivation to cook/prepare a meal (grilling steak or fish even though swordfish on the grill is delicious! I don't consider it making something.  This was just for clarification).

 

 

 

 

on Sep 18, 2010

PP:  Consider this:  one pan of enchiladas, usually about 12-14 in a batch, equals about four or five servings...they will keep in the fridge for about a week...will nuke up in about two minutes...so one hour of prep equals two to five meals.  Good ones, too.

on Sep 18, 2010

Big Fat Daddy
PP:  Consider this:  one pan of enchiladas, usually about 12-14 in a batch, equals about four or five servings...they will keep in the fridge for about a week...will nuke up in about two minutes...so one hour of prep equals two to five meals.  Good ones, too.

You don't have to twist my arm!  I love food.  I love to cook   You're making me hungry its too early in the morning to do anything.