Cheesy enchiladas in a cast iron pot.

Homemade Cowboy Enchiladas

02/03/2018 | By Cowboy Kent Rollins

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All right folks, we can't make homemade enchiladas without a homemade sauce! And you can't have a homemade enchilada sauce without some dried chilis! You can buy them in a sack and if you like cooking up my recipes, trust me, they'll come into good use. I personally like keeping the seeds in some of my peppers, but you can go ahead and de-seed them for your sauce. To make your homemade sauce, we're going to get fancy and whip out the blender for this one. If you want to have a good laugh, watch me struggle with this modern piece of technology at the end of my video below.

Now, you can make these in a conventional oven, but I'm making mine in a 12" shallow Dutch oven cowboy style.


Watch the video here...

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Homemade Enchiladas

Servings 0
Author Cowboy Kent Rollins

Ingredients

  • 1 lb. hamburger meat

  • 1 yellow onion

    chopped (divided)
  • 1 4 oz. can chopped green chiles

  • salt and pepper

    to taste
  • 12 dried guajillo chiles

  • 3 teaspoons minced garlic

    divided
  • 3 8 oz cans tomato sauce

  • 1 ½ teaspoons chile powder

  • 1 teaspoon cumin

  • 2 teaspoons ancho chile powder

  • 1/3 cup chicken broth

  • 8 flour tortillas

  • 3 - 4 cups shredded cheese

Instructions

  1. In a cast iron skillet, begin browning the meat over medium heat. When the meat begins to brown, stir in ½ the yellow onion and green chiles. Season with salt and pepper to taste. Continue cooking until the meat is cooked through. Set aside.
  2. In a pot, add the guajillo chiles with ½ cup water, the remaining ½ yellow onion and 1 teaspoon garlic. Simmer over medium heat until the peppers soften slightly.
  3. Remove the onions and peppers from the pot. Remove the stems and the seeds from the chiles. Chop and place the onions and chiles in a blender. Stir in the tomato sauce, 2 teaspoons garlic, chile powder, cumin and ancho chile. Salt and pepper, to taste. Blend until smooth.
  4. Pour the mixture back into the pot. Add the chicken broth and simmer on medium-low for a couple minutes, stirring occasionally.
  5. Spread a light, even layer of the sauce on the bottom of a 12” Dutch oven or large casserole dish.
  6. Spoon the meat mixture onto the tortillas, sprinkle with cheese and tightly roll. Place in the Dutch oven and repeat with the remaining meat, cheese and tortillas.
  7. Spoon the remaining sauce over the enchiladas. Bake at 350 degrees F for about 25 minutes or until tortillas soften. Sprinkle an even amount of cheese on top and continue baking until melted.
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