This is probably one of my favorite meals, maybe my most favorite. And this batch of enchiladas were by far some of my best. Maybe it’s the love I put in for you guys. I don’t know, but I could have ate the whole pan and exploded. Thankfully, food coma got the best of me.

Enchiladas require a green or red sauce. In this case a red. Not many people make their own sauce anymore, but I do and I’m gonna tell you why. It’s cheap and it tastes damn good! So here you go. I promise the results will tell you, you should NEVER, EVER use can sauce again. EVER!

Red Chile Enchilada Sauce (Chile Colorado):

4 Tablespoons Lard or Shortening – $.50
2 Tablespoons flour – $.10
1/4 cup New Mexico Red Chile Powder – $.45
1 tsp salt – pantry
1 tsp garlic powder – pantry
water

COST: $1.05

Melt lard or shortening over medium heat in a saucepan. Add flour and stir until well blended. Cook 1 min. Quickly add powdered chile and mix well. Cook 1 more min. Stir or whisk in 1 1/2 cups water (you may need a little more, so keep additional water on hand). Bring to boil.

Once to boil, reduce to simmer. As sauce thickens, add water as necessary. You want a consistency of tomato soup. While cooking sauce, add salt and garlic. Continue cooking and stirring occasionally for 20 minutes. Once cooked, set aside to cool. If it gets thick again, add a little water to bring back to consistency.

NOTE: Varied amounts of water and chile will determine consistency and hotness. If you prefer more mild, try using California red powdered chile.

Enchiladas (filling and process):

8 flour tortillas – $1.15
1 1/2lbs ground beef – $3.87
1/2 chopped onion – $.15
2 cups shredded cheddar cheese – $1.79
1 tsp salt – pantry
1 tsp pepper – pantry

COST: $7.11

In a fry pan, cook ground beef with salt and pepper. When completely cooked, drain of excess oil and set aside to prepare to roll enchiladas.

You will need a deep baking pan. And make sure your oven is preheated before you start rolling. Set oven to 350 degrees. See video for instruction on how to fill and roll enchiladas.

Dip flour tortilla in sauce, lay on baking pan and spoon a heaping tablespoon of meat onto tortilla. Add a large sprinkling of cheese and and dash of diced onion (to taste). Put a scoop of sauce on meat and cheese and roll. Continue process till you have filled pan or made 8 enchiladas. IMPORTANT! Save enough sauce to pour over top of enchiladas and cheese to lightly cover them.

Next, secure tin foil over baking dish and place in preheated oven. Cook for 20 mins. Remove and let stand for 10 mins, if you can wait. 😉

OMG! These are awesome! Serve with beans and rice. I had leftovers, but if you make them for the meal, you’re still not looking at more than $1.82.

Don’t get discouraged if it takes you a few times to perfect. This is a tricky recipe, but worth your efforts. Your friends and family will be floored!

GRAND TOTAL: $9.98