My Aunt Carolyn makes her enchiladas with flour tortillas, because her young children did not like corn tortillas as much. This is a very important game changer; I never used flour tortillas until I saw her make them. It really helps the enchiladas build and hold like Lasagne or Moussaka. I think it is the gluten in the flour that gives you the structure. It gives them a flexibility that corn just cannot mimic.
Ingredients
TEXICAN SPICE MIX
2cupsChilli powder(US blended NON spicy chilli powder)
1cupSweet paprika
1/2cupGround cumin
1/2cupGarlic powder
1/3cupOnion powder
2tablespoonsGround dried chipotle chile pepper or mild smoked paprika
4tablespoonsDried oregano leaves
2tablespoonsGround coriander seeds
1tablespoonCayenne
ENCHILADA SAUCE
1/4cupVegetable oil
1Large, chopped, white strong onion
6Cloves chopped garlic
2Bottles tomato passata
3cupsChicken broth
3tablespoons Dried Mexican oregano
2tablespoons Cumin seeds
1tablespoonSmoked paprika
4tablespoonsAncho chili powder
2tablespoonsGuajillo powder
2tablespoonsGarlic powder
3tablespoonsOnion powder
1tablespoonBrown sugar
1tablespoon Ground chipotle
1teaspoonGround cumin
Salt and pepper to taste
BEEF FILLING
1kilo80 – 90% lean ground beef
1tablespoonGranulated garlic
1 + 1/2teaspoonTaco seasoning mix
2 + 1/2teaspoon Ground cumin
3/4teaspoonSalt
FOR ASSEMBLING
810inFlour tortillas, cut into quarters (I use Mission brand)
4cupsColby cheese Shredded by hand
Instructions
TEXICAN SPICE MIXWhisk together until evenly combined.
ENCHILADA SAUCEHeat oil in a saucepan over medium heat.
Add onion and sauté 2 minutes. Then add garlic and spices. Toast for about 3 minutes.
Add remaining ingredients except salt and pepper, whisk, bring to boil, then reduce to simmer.
Simmer for 30 minutes or so, until thickened, whisking occasionally.
Season with salt and pepper. Blend with an immersion blender.
Set aside for assembly.
THE BEEF FILLINGHeat a large skillet over high heat. Add the beef and cook, stirring frequently and breaking into pieces, until just slightly pink, about 2 minutes. Add the spice mix, and salt and cook, stirring occasionally, for 4 to 5 minutes more, or until cooked through.
To assemble: Preheat oven to 350°F and move the oven rack to the center position. Foil line a 9x13-in glass or ceramic baking dish. Lightly or spray oil and set aside.
Set aside 1 cup of the sauce for the top. (You want to ensure that you have enough to cover the top layer of tortillas, otherwise they won't cook through.)
Line the bottom of the prepared baking dish with a layer of tortillas, overlapping them slightly.Spoon half of the beef (and any juices) over the tortillas. Top with half ofthe sauce and 1/3 of the cheese. Repeat with another layer of tortillas, the remaining beef, remaining sauce, and 1/3 of the cheese. Top with the remaining tortillas. Spread the reserved sauce over the tortillas and cover completely.Sprinkle the remaining cheese evenly over top. Bake, covered, for 30 to 35 minutes, or until the casserole is heated through.
Remove the foil and bake for 12-15 minutes more and the cheese is completely melted.
Notes
MAKE AHEAD: These stack enchiladas can be prepared ahead of time, tightly covered with foil, and refrigerated for up to two days or frozen for up to 3 months before baking (if frozen, defrost in the refrigerator before cooking).It can also be fully baked, tightly covered with foil, and refrigerated for up to two days or frozen for up to 3 months. To reheat: defrost if necessary and heat the covered casserole in a 350°F oven for about 30 minutes, or until hot.