BMP

Gosh I am hungry now after reading this thread !!!

ctack2

Janie - that is one version that I have seen but haven't tried yet. There are also versions that have a jar of brown gravy in them. I think that next week, I'm going to buy the stuff for burritos and make 2 of 3 of the sauces at one time to compare them. I will use this as one of them. Thanks

Sweeterthanwine

Wet Burritos sound yummy. All the the recipes posted sound really and may try one of them while on vacation. They sound easy to make and can use a stove top if desired. Thanks all for sharing your recipes.

Phyllis nm

RED ENCHILADA SAUCE / CASSEROLE/ ENCHILADAS<O:p</O:p
<O:p</O:p
This makes about 2 quarts<O:p</O:p
¼ cup flour [I add more flour and water for more of an orange sauce or less chili]<O:p</O:p
¼ tesp onion powder<O:p</O:p
¼ tesp garlic salt<O:p</O:p
1/8 tesp oregano<O:p</O:p
¼ cup Bueno chili powder-mild<O:p</O:p
About ¼ cup oil<O:p</O:p
2 qts water<O:p</O:p
<O:p</O:p
With heated oil in pan mix and add dry stuff to make a gravy<O:p</O:p
Then add water<O:p</O:p<O:p</O:p
For Red Enchiladas<O:p</O:p
Fry corn tortillas till soft, not hard and not fall apart<O:p</O:p
Lay flat fill with shredded mild cheddar cheese, diced onions<O:p</O:p
Roll several on a plate cover with sauce and cheese heat in oven till hot, <O:p</O:p
garnish with shredded lettuce and diced tomatoes<O:p</O:p
or place all in one pan and heat, and place on warmed plate for serving.<O:p</O:p
[You can add a meat filling, pulled chicken, drained and flavored ground beef]<O:p</O:p
<O:p></O:p
For Red Enchilada Casserole <O:p</O:p
Do not fry corn tortillas<O:p</O:p
Tear tortillas into quarters<O:p</O:p
Place a layer in dish<O:p</O:p
Sprinkle with cheese and diced onions [meat opt.]<O:p</O:p
Add layer of sauce<O:p</O:p
Repeat as desired<O:p</O:p
Cook in oven about 30 mins @ 300 to 350<O:p</O:p
Add plenty of sauce as the tortillas will soak it up.<O:p</O:p
Let set about 30 mins then cut and serve.<O:p</O:p

bluteddi

I'm FROM Texas.... and love TEX MEx...... but if u think Tex Mex is bad.... u should try Minnesota Mex... BLAND!!!! even the jalopena peppers in the stores have no flavor or heat!!! BLAH

Phyllis nm

This is how I make mine. <O:p></O:p>
I make the CHIMICHANGAS first and freeze them. It is a lot of work, so I make them and freeze them ahead of time. About a month ago I made 100. Then I make the sauce and freeze it in 1 ½ to 2 cup portions. {One pkg. for each burrito.} They are in high demand among my friends. Then I thaw them in the microwave and toast the burritos in a toaster oven so they are crisp again. Top with cheese and sauce and diced lettuce and tomatoes. In 20 minutes I can set a feast on the table fast.<O:p></O:p>
You can cut the measurements down.<O:p></O:p>
<O:p></O:p>
CHIMICHANGAS<O:p></O:p>
I pressure cook my pinto beans with smoked ham hocks. [Then add salt and green chili] [Much better than refried beans then I take the ham out.]<O:p></O:p>
Drain the juice off in a bowl; mash them you may need to add a little juice back, set aside.<O:p></O:p>
Dice onions<O:p></O:p>
Take an ex-large tortilla adds beans, onions, cheese and roll up, secure with a toothpick.<O:p></O:p>
Then deep fry.<O:p></O:p>
Cool and wrap to freeze.<O:p></O:p>
<O:p></O:p>
MY CHIMICHANGA SAUCE<O:p></O:p>
In a large pot!<O:p></O:p>
Fry large package of lean <ST1:place w:st="on"><st1:State w:st="on">Hamburg</st1:State></ST1:place> meat, with onions, garlic salt, and black pepper.<O:p></O:p>
Set aside and drain the fat off in a strainer.<O:p></O:p>
Same pan, I dice about 8 lbs. of potatoes, onions, garlic salt, a little water, a little oil and smother with lid on, stir often you want to soften the potatoes and brown them a little. [Like smothered potatoes.] <O:p></O:p>
When done add green chili and you want to fry it a little to spark the chili taste.<O:p></O:p>
Then add meat back to the pot.<O:p></O:p>
Then add 1 gallon of tomato sauce, one gallon diced tomatoes, about one gallon hot water.<O:p></O:p>
Bring up to a boil, then simmer, as you add more garlic salt, black pepper, a little oregano.<O:p></O:p>
You can thin with water or thicken with instance potatoes.<O:p></O:p>

Phyllis nm

GREEN CHILI SAUCE<o></o>
A little oil to soften some diced onions.<o></o>
Several cans of green chili to taste.<o></o>
Add water as needed.<o></o>
One drained can of diced tomatoes<o></o>
Add garlic salt to taste.<o></o>
Use corn starch to thicken and simmer for a while.<o></o>

Phyllis nm

Here we have a couple of fruit markets that carry red, green, and jalapeño dry powder. I sent it to my friend in NY. This is better than the can stuff. If you like, I will see if they do mail order. <o></o>

ctack2

That would be awesome! Let me know.

ShabbyTabby

Try allrecipes.com. they have a good wet burrito recipe