Yuck!
Granny's gone and done it again
- Thread starter Granny Hatchet
- Start date
I just will miss all of the friends I made there!
I will, yes. This was an experimental attempt on my part, me doing my best to replicate my late mother's World Famous Secret Recipe Enchilada Sauce, and I think I cracked the code! Mom was not a great cook by any means, in fact I honestly hated her cooking, but her one claim to fame was this enchilada sauce, and if I had a nickel for every time I heard someone say, Nancy, you should open a restaurant .... will post it shortly.
Never mind her! Open your own school or blog or something and become a household name in your own right. She can eat your dust.
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I think it is time for a dish of ice cream decorated with bedtime meds.
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, myvultures family devoured them. Lol!
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
- Thread starter
- #474,676
My meds. are very colorful too. Sprinkles
- Thread starter
- #474,677
Can you bring the building w/ you when you move or buy or rent another? I know you can figure this out!
Wow! You type fast. I also expected the sauce to be red? Looks good.
Lol, seriously? Feel like that took me forever. First typing it, then correcting all the typos lol. Thanks. It was good, I was happy with it.
- Thread starter
- #474,679
I just finished watching Lake placid. That a good movie I think.
I guess I have run everyone off yet again so sweet dreams.
I guess I have run everyone off yet again so sweet dreams.
No I'm here. But good night. 
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