Homemade Cowboy Enchiladas

I love a good enchilada but what makes them even better is if you have the homemade sauce. This homemade enchilada sauce is full of flavor using dried chiles and cooks up to a good hearty consistency. Even better when it’s baked in cast iron! Hope y’all enjoy!

Homemade Enchiladas

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

1. 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.
2. 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.
3. 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.
4. Pour the mixture back into the pot. Add the chicken broth and simmer on medium-low for a couple minutes, stirring occasionally.
5. Spread a light, even layer of the sauce on the bottom of a 12” Dutch oven or large casserole dish.
6. 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.
7. 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.

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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron
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