Margaret Dickey's Enchiladas

Enchilada Filling

1 lb ground beef, drain grease, put back in pan
3 fresh jalapeno peppers, sliced, remove seeds, chop and cook in with filling, Bruce's variant
1 can of pinto beans (use all liquid), mash beans, add other ingredients
1/4 tsp garlic powder
1 tsp salt
1 tbsp vinegar
1 tbsp water
1 tbsp chili powder

Enchilada Sauce

3 tbsp oil, used to brown onions in pan
1/4 cup onions or half a medium yellow onion
2 tbsp flour
2 - 10 ½ oz cans of tomato puree or blended whole canned tomatoes
1/4 tsp garlic powder
1 tbsp vinegar
1 cup boiling water
1 beef bullion cube, dissolved in above boiling water
1 tbsp chili powder
½ tsp salt
3-4 dashes of pepper
1 package corn tortillas for rolling enchiladas, 18 needed
1 cup of Canola oil, hot in a pan, for warming tortillas only

Enchilada Topping

4 Cups, 16 oz grated longhorn cheese
1 Can Large Ripe Pitted Black Olive, chopped


Makes 18 enchiladas. Use flat round pliable corn tortillas from the refrigerated Mexican food section. Fry
tortillas in ½ inch of oil or less to make them pliable, stack aside on a plate. Cook filling by first browning
onions in oil, stir in flour, then tomato puree, vinegar, and bullion cube melted in boiling water. Roll
enchiladas and place in 9 x 13 pan or two smaller ceramic dishes. Pan size for fridge leftovers may be
important? Cover enchiladas in the sauce. Top with grated cheese and olives, heat in oven at 350
degrees F for about 20 minutes, basically you are melting the cheese level. Keeps well in fridge with

Enchilada Salad

1 head lettuce, shredded, mix in big bowl with:
1 bunch radishes, chopped
1 tbsp vinegar
1 small onion chopped or bunch of green onions, include stalks,
or use ½ medium leftover onion above

This is my Mom's Recipe. She's been making these for me for 57 years, it's tried and true.
Kay and I had the last three tonight of this batch. Kay liked the added jalapeno's. Jalapeno's can be very
hot or very mild. Fresh ones are usually mild, the key to removing the heat is get the knife in there and
slice out the seeds and white structure holding the seeds, throw that away. If you don't want them, that's
your choice and my Mom never put them in. That is Bruce's Variant Enchiladas, so good.

A quick variation, fast food style

Years ago families didn't eat out much, they had meals like this and consumed them in one sitting.  So, I
came up with a more modern version, call 'em
fast food enchiladas.  You simply make up the filling as
above then put in a lidded plastic bowl in the refrigerator.  When you want some lunch, pull it and the
corn tortillas out.  Heat each shell for 20 seconds in the microwave.  That makes them pliable.  Roll as
many as you like by preheating the filling before rolling the enchiladas, top with bagged pre-grated
cheese and top with regular salsa then melt cheese for a quick hearty meal.
Dickey Guitars, Russellville, Arkansas
In the handmade tradition. One at a time.  Just for you.
18 enchiladas ready for the oven.  Basically it's all cooked, just
need to melt the cheese and even out the temperature.  Right before
putting it in the oven add chopped black olives or chopped jalapeno if
you want a little heat.  Most folks are afraid of jalapeno because they
once got old overripe unseeded one, yeah, don't use those.  If it has
little dried white lines on the outside it's passed it's prime.  You want
young and fresh, deseeded peppers and you may learn they can be
quite good in your cooking.  Cheers to you, hope you enjoy some of
Mom's enchiladas however you top it off, Bruce
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