Remember the cookbook I got for Christmas? Here is the essential enchilada recipe from it that I have been making for nearly 40 years. It is probably Elder Son's favorite thing that I make, second only perhaps to pumpkin pie.
It was eye-opening for me to read the original recipe because I have modified it significantly over the years. Here is my current version (the stuff in parentheses is optional). Remember, this recipe is versatile. Feel free to modify it as you choose.
¼ c oil
1 large onion, chopped
3 cloves garlic, minced
¼ c flour
1 - 10-oz can beef consommé OR 1 cup beef stock
1 - 15-oz can tomato sauce OR 1 - 15 oz can chopped tomatoes
1 - 10 oz can Old El Paso mild green enchilada sauce
2 T red wine OR ¼ - ½ c Jack Daniels
1 t ground cumin
¼ t liquid smoke
(¼ t cayenne pepper OR ½ t ground chipotle pepper)
1 - 16-oz can Old El Paso refried beans
1 - 4-oz can Old El Paso green chilies, chopped
(Optional: finely chopped or grated onion, green pepper, carrot, zucchini, any other vegetable; lightly sautéed, just enough to wilt)
~8 - 8-inch flour tortillas
1 lb Cojack (half Colby, half Monterey jack) cheese, grated
Heat oil in 3-qt heavy-bottomed saucepan. Saute chopped onion until not quite soft; add garlic and continue to cook until onion is soft. Add flour and stir to make a roux; continue cooking for ~1 minute until fragance is no longer of raw flour. (If you plan to freeze the sauce, do NOT make a roux. Follow the instructions in the original recipe to whisk the flour into the cool stock, then whisk into simmering sauce. Roux-thickened sauces tend to separate if frozen.)
Add remaining sauce ingredients. Bring to a simmer and cook, uncovered, over medium-low heat while you (have a beer and) assemble the rest of the enchiladas, about 10 - 20 minutes. Stir frequently, being sure to scrape any flour off the bottom of the pan -- it tends to stick a bit.
Preheat oven to 375˚F. Spray a 9x13 pan with cooking spray.
Lay out the tortillas on the counter. On each one, spread ~2 T refried beans in a line down the center. (Use the entire can unless you like having 2 T of leftover refried beans in your fridge.) Spread the chopped green chilies over the beans; if you really, really like green chilies, use 2 cans. (Spread the sauted vegetable over the beans and chilies.) Top with a small handful of grated cheese.
Spread a couple ladles-ful of sauce onto the bottom of the greased pan. Roll up the filled tortillas and arrange tightly in pan. (They should fill the pan. If not, make more next time.) Pour remaining sauce over all, being careful to cover all the tortilla edges. Top with remaining cheese.
Bake in preheated oven ~20 minutes, until sauce is bubbly and cheese is slightly browned. Let stand 5 minutes before serving.
I use Old El Paso brand mainly because it is what I have always used. You can use whatever brand pleases you.
This post is dedicated to Julie, who was intrigued by the thought of an enchildad recipe that included Jack Daniels.