Granny's gone and done it again

[pertnear09]

BYC isn't working well for me. extra slow.
Cap, can you take the ones you have already made back home w/ you?

Giving me a hassle too.

 

[Rambling Iris]

Okay here you go, @Rambling Iris:

Nancy's World-Famous Enchiladas

First, brown ¼ c AP flour in a dry 1-qt saucepan, stirring frequently with a wooden spoon, till it smells slightly scorched over medium-high heat. This will take about 20 minutes.

Then turn the heat down and add about half a small can of tomato sauce like you're going to make a roux, stirring with the wooden spoon. The sauce won't really co-operate, it will ball up and look alarming, but the point is really to kind of scorch it a bit, to get rid of that raw canned tomato taste. Then slowly whisk in about two cups of very hot water, like you're making a gravy. Stir till smooth over medium heat until slightly thickened. (Sauce will thicken as it cools).

Season with salt to taste. Add chili powder, garlic powder, cumin and other seasonings to taste. You may add another cup of water if it's too thick. Add 1 Tbsp butter to add richness. Let set till cool enough to handle. The sauce should not be red. It should be somewhere between orange and brown, a combination between the toasted flour and the tomato sauce. I should probably market this stuff, lol.

Meanwhile, finely grate a Colby or cheddar cheese into a bowl, about 4 to 6 cups. Finely chop half of a sweet or yellow onion into the bowl with the cheese. Rub a couple Tbsp dried oregano between the palms of your hands into the cheese mixture and toss with two forks till onions and oregano are evenly distributed throughout the cheese.

To make enchiladas, use corn tortillas. Lightly spray a lasagna pan with olive oil, including the sides. Dip each tortilla into the sauce, carefully flip it over, then lift and let excess sauce drip back into the pan of sauce. Lay the tortilla in the pan, lay some of the cheese mixture onto the middle of the tortilla and roll it up, so the seam is on the bottom. Continue until you have made 10 -12 enchiladas. Pour or spoon remaining sauce evenly over enchiladas. Sprinkle more cheese over the middle. Bake at 350° for about 30 minutes or until cheese is melted and bubbly.

Here they are, ready to go in the oven. I did not get an "after" picture, my vultures family devoured them. Lol!

View attachment 4240697

Thank you! I will be making these soon.

 

[Granny Hatchet]

Giving me a hassle too.

Is it working any better for you? I'm about to see if mine is when I hit enter
Oh ya, that was normal!

 

[pertnear09]

Is it working any better for you? I'm about to see if mine is when I hit enter
Oh ya, that was normal!

It's sped up quite a bit now.

 

[BigBlueHen53]

It's sped up quite a bit now.

I just got out of it for a couple houurs. Much better now.

 

[JPadronMiami]

I have tinnitus too.

runs in her family, I remember her grandmother, Mother and great Aunt had it. I feel so bad for her. must be awful that constant ringing in the ear....

 

[Granny Hatchet]

It's sped up quite a bit now.

So it was BYC I guess. For some of us anyway

 

[Granny Hatchet]

Dinners done. Same thing Blue had yesterday that I cant spell. One hr in the oven. Hope Tom eats. BBL

 

[BigBlueHen53]

Enchiladas? Yum

 

[JPadronMiami]

Dinners done. Same thing Blue had yesterday that I cant spell. One hr in the oven. Hope Tom eats. BBL

So for dinner tonight we have baked ziti with ground beef, lots of cheese baked into it, garlic bread, and a beer