From Jane Butel's Southwestern Kitchen... page 180 with my own notes added
Red Chile Beef Open-Face Enchiladas or Rolled Enchiladas.
12 white, yellow or blue corn tortillas (Use yellow corn)
2 cups Red Chile Sauce, made with beef. (recipe to follow)
About 1 cup shredded Monterey Jack or Cheddar cheese (I see she can't make up her mind)
1 onion, chopped (May be cooked into the sauce)
4 - 6 eggs (optional) soft fried
6 - 8 lettuce leaves (Optional) coarsely chopped
2 ripe tomatoes (optional) cut in wedges
Preheat oven to 350º. Heat 1/2 inch of oil in a heavy skillet. Add tortillas and fry lightly in batches, being careful not to make them too crisp to roll.
Warm 4 plates in a preheated oven.
FOR FLAT ENCHILADAS: Place a little chile sauce on a warmed plate, then top with a tortilla followed by cheese, onion, and sauce. (three tortillas layered make a very hearty serving) Top each flat enchilada with more sauce and cheese. Place in a preheated oven until the cheese melts. Top with an egg, if desired and garnish with the chopped lettuce and tomato wedges.
Red Chile Sauce:
2 T butter, lard or bacon drippings
2 T flour
1/4 cup ground mild red chile
1/4 cup ground hot red chile
2 cups beef stock or water
1 garlic clove, crushed
pinch of ground Mexican oregano
pinch of ground cumin
3/4 tsp salt if not using stock
Melt butter in a medium size saucepan over low heat. Add flour and stir until smooth and slightly golden.
Remove pan from heat and add ground chiles. Return to heat and gradually stir in stock. Add garlic, oregano, cumin and salt if using.... and cook, stirring about 10 minutes. Simmer at least 5 more minutes for flavors to blend. Makes 2 1/2 cups.
Variation (which is what she uses with the enchiladas)
Saute 1 pound ground beer, or beef cut in very small cubes. Omit the shortening and continue as directed above... use for enchiladas.
Note from me: the reason she takes the pan off of the heat when stirring in the chile powders is because they easily burn over heat giving the sauce a very bitter taste.
The sauce is great. I use it without the ground beef for tamales.