Continuing with the theme of what Mojo cooks because she hates to, and this is what her mother cooked and so she likes it enough to cook it:
This should probably fall under the heading “no brainer,” but these are the best enchiladas I’ve ever had, bar none.
I got 27 enchiladas out of this today:
3 Tb flour
3 Tb shortening (probably really should use lard, but I didn’t have any)
3 c water12 oz taco seasoning*
32-oz bag of finely grated cheese (I like sharp cheddar)
3 medium yellow onions, finely chopped**
Oven to 350F.
Melt flour and shortening/lard together in a huge skillet and/or wok-like pan, and stir until smooth and bubbly. Add water and taco seasoning, then cook until thick. Turn burner to low or off.
Coat the tortillas in the sauce, then roll up with cheese and onions. Pack them in a jelly roll pan or something equally large. You may have to add some water to the sauce to thin it out, as it will get thicker as it sits. Save enough sauce to coat a full pan of enchiladas, then do so. Sprinkle the extra cheese and onions over all.
Put in the oven for 20-25 minutes.
This isn’t hard, but the prep time (especially if you hand grate the cheese and dice the onions by hand instead of the handy-dandy chopper I adore) is a killer.
Obviously, you can substitute any meat you like, but I prefer plain cheese and onions.
Pimp moment of the day:
*My mother always used to use Li’l Guy taco seasoning (not the enchilada one). It came in a 12-ounce glass jar. Their website says it’s discontinued. Now, I haven’t looked to see if they still carry it in the grocery stores the way I remember it, but I don’t use this because now I go to Planter’s in River Market (downtown Kansas City) and get their mix. The seasonings you use make all the difference, so experiment.
By the way, Planter’s is one of the businesses I mentioned in The Proviso. I mention a lot of local businesses in my book(s).
**If you don’t have one of these, get one. Right now. I believe we got ours at Walgreen’s for like, $5. Best kitchen tool buy ever.