Real Mexican Enchiladas

“This recipe is posted by request, and is from the McCalls Cooking School Series.”
12 enchiladas

Ingredients Nutrition


  1. For the tortillas, in a large bowl combine the masa, flour& salt.
  2. Add 1 cup water, stirring until completely moistened (you may need to add more water a Tbsp at a time if necessary) and dough forms a ball.
  3. On lightly floured surface, knead the dough until it is no longer sticky, about 5 minutes.
  4. Divide the dough into 12 balls.
  5. Let the dough balls rest 20 minutes at room temperature.
  6. Roll each ball into a 6 1/2 inch circle.
  7. Using a 6 1/2 inch plate as a guide, trim the dough circles evenly and repeat until all the dough is rolled.
  8. Slowly heat an ungreased heavy skillet.
  9. Put the tortillas one at a time into the hot skillet and cook on each side for 1 minute.
  10. To prepare the meat filling, over low heat in a medium skillet saute the ground chuck with 1 clove of garlic, 2 tsp salt, the tequilla& chili powder until browned.
  11. Stir in kidney beans with their juice and then remove from heat and set aside.
  12. For the tomatoe sauce add olive oil to a large skillet and saute the garlic, onion and green pepper about 5 minutes until tender.
  13. Stir in undrained tomatoes and tomatoe paste blending well.
  14. Bring the tomatoe mixture to the boiling point.
  15. Blend the beef bouillon with the 3/4 cup of boiling water.
  16. Add the bouillon mixture, the chilis, cumin, salt& pepper to the tomatoe mixture and reduce the heat to a simmer.
  17. Simmer the sauce for 5 minutes, uncovered until slightly thickened.
  18. To assemble, preheat the oven to 350°F.
  19. Place 1/3 cup of the meat filling in the center of each tortilla and roll up.
  20. Arrange seam side down in a 13x9x2 inch baking dish.
  21. Pour the tomatoe sauce over all and sprinkle the top with the grated cheddar cheese.
  22. Bake for 25 minutes until bubly.

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