Enchiladas and Potato salad

Made dinner for my dad last night . At 90 years young , I’ll cook him what wants. He wanted enchiladas and potato salad . So I was up early making corn tortillas for the enchilada. Everything was made from scratch and it turned out great ! He enjoyed his meal !!

Enchilada Sauce:
3 to 4 tablespoons oil
1/2 cup chili powder ( I use Santa Cruz Chili Powder )
1/2 small can of tomato sauce
1 tablespoon Knorr Chicken Bullion
3 to 4 cups water.

Directions :
In a large skillet on low heat , add the oil and chili powder . You want to cook the chili until it’s is fragrant, about 1 minute or so. Very important , don’t burn the chili or your sauce will be bitter . Now add water , stir until everything is incorporated. Now add your bullion and tomato sauce and bring to a nice simmer , then reduce heat to low and cook for another 5 to 10 minutes or until you get the thickness you want. Season with salt and garlic powder to your liking . Sauce will thicken up more once off heat.
For the Enchiladas
1 dozen corn tortillas
1 1/2 lbs lean ground beef
1 bunch green onions ( finely chopped )
1/4 of a head of lettuce ( finely shredded )
1 or 2 small cans of diced black olives.
1 1/2 grated sharp cheddar cheese
Oil for frying the tortillas
2 cups grated sharp cheddar cheese

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