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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To toast the cumin seeds, lay them on a shallow cookie sheet and bake in a 350 degree oven for 5 minutes. | 2. Grind with a spice grinder or mortar and pestle. | 3. The toasting will give the cumin a mellower, pleasant flavor. | 4. In a saucepan, brown the meat with the onion and garlic. | 5. Drain fat. | 6. Add bacon drippings if desired. | 7. Allow drippings to melt. | 8. Add the stock cumin, oregano, salt, and ground ancho. | 9. Let simmer 50 min, until meat is tender and liquid has thickened a bit. | 10. Mix the masa harina in a small bowl with 2 T. | 11. of the liquid from the gravy. | 12. Stir the masa mixture back into the gravy. | 13. Stir very thoroughly to help the masa dissolve. | 14. It will thicken the gravy. | 15. Allow to simmer 10 min more. | 16. Preheat the oven to 350 degrees. | 17. Grease a med. | 18. baking dish. | 19. Mix the cheese and chopped onion together. | 20. Soften the tortillas by dipping them quickly into 1/2- 1 inch of oil in a small skillet. | 21. Remove quickly with tongs. | 22. Don't allow the tortillas to become crisp. | 23. You just want them to go limp, to make them easier to handle for rolling. | 24. Drain tortillas lightly. | 25. If you are using fresh or homemade tortillas, they will not need to be dipped in oil. | 26. Using the tongs again, dip tortillas in the chili gravy to lightly coat. | 27. Lay on a plate and sprinkle 1/4 c. | 28. of cheese/onion filling into each tortilla, then roll up. | 29. Transfer to the greased baking dish. | 30. Repeat process with each tortilla until all filling has been used, or pan is full. | 31. Top the enchiladas with the remaining gravy, submerging each enchilada in sauce. | 32. Bake for 15-18 minutes. | 33. Enchiladas should be heated through and sauce should be bubbling. | 34. Sprinkle with cheese, onion, and jalapeno if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ancho chile powder	1/2	teaspoon	ground dried	-	-	-	-
beef stock	4	cups	unsalted	685.44	74.6928	25.3008	32.3568
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
bacon dripping	2	tablespoons		-	-	-	-
cumin seed	2	teaspoons	toasted ground	15.75	1.8581	0.748	0.9353
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
salt	1/2	teaspoon		-	-	-	-
masa harina	1	tablespoon		25.8638	5.457000000000001	0.6028	0.2629
cheddar cheese	1 1/2	1/2	grated mild	-	-	-	-
onion	1/2		chopped	44.0	10.274000000000001	1.21	0.11
oil				-	-	-	-
corn tortilla	12 -16			-	-	-	-
cheddar cheese			grated	-	-	-	-
green onion			chopped	-	-	-	-
jalapeno			minced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.