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.
- 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
- 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.
- 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.
- 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.
- Pour the mixture back into the pot. Add the chicken broth and simmer on medium-low for a couple minutes, stirring occasionally.
- Spread a light, even layer of the sauce on the bottom of a 12” Dutch oven or large casserole dish.
- 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.
- 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.