Enchiladas have always been my favorite at the Mexican restaurants. This one is a combination of two different recipes. The sauce stems from my old co-worker, Angie, and the other stuff comes from this recipe already posted on this blog, click here to refresh your memory. Alright, here we go!
Enchilada Sauce:
Make a roux of about 2 T each oil and flour, heat and stir until it bubbles (starts to thicken a bit). Whisk in 2-4 T (to your taste) of chili powder, pour in 4-6 ounces of tomato sauce. Add 1-1/2 cups of water (I do that a little at a time). Simmer and stir occasionally until it becomes a nice red sauce.
Enchilada Filling:
Part 1- Cut up meat (I like using leftover rotisserie chicken from the store); in a skillet combine a package of taco seasoning with 3/4 cup water (follow the directions on the packet). Add the meat and stir until it gets warm and thicker.
Part 2- Mix together cottage cheese and sour cream (to your liking, for instance 1 cup cottage cheese and 1/2 cup of sour cream) with salt and pepper.
Putting it together:
Warm tortillas. Add the meat sauce and a dollop of cottage cheese/sour cream mixture into the center of the tortilla. Roll it up (hopefully better than I do) and place it in a 9x13 pan. When you're finished assembling all of them, pour over the red enchilada sauce. Top with cheese (I don't recommend only mozzarella) and whatever else. Bake at 350 degrees for about 30 minutes.
That's how I make them and enjoy them. The original recipe that I have linked on here calls for green chile peppers and onions and those would make great additions to this recipe. Bon Appetit!
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