 These are really good. They're cheesy. It's like they're extra, right? Yeah, enchiladas. Yeah. Good stuff. Hey y'all, it's Tammy with Collard Valley Cooks. Today, we're making one of Chris's favorites, beef enchiladas with homemade enchilada and cheese sauce. Making the enchilada sauce. This is one of Chris's very favorites, and it's in the second cookbook along with the enchilada recipe. So we're going to start with the sauce, and the first thing you do is you use a quarter cup of oil and get it hot in a sauce pan because then you're going to add a little flour to it. So we're going to go ahead and put in a quarter cup of cooking oil. This is just vegetable oil. You can use corn oil, whatever you want to use. So we're going to I'm going to use my big thing of chili powder in this eight cup scoop. And we're going to scoop out a quarter cup of chili powder because we're going to be adding garlic. So make sure you got a garlic clove handy. I'm going to use a press for it, but I'm not going to press it until it's time to use it. And so we got that ready. We've got eight ounces of tomato sauce. Now, this is Bacchante tomato sauce, and I just happen to have this in the pantry, so it'll have a little heat to it. So I'm going to use it today. We'll be using some cumin as well. So right now our oil is getting warm. We're going to go ahead and put in our two tablespoons of flour, and that's just regular all-purpose flour. I'm going to let that mix up in that oil. We've got our flour in our hot oil, and now we're going to put in our chili powder. That's a quarter cup of chili powder. And a lot of sauce has a lot of chili powder in it. We're going to add some garlic. So we'll dice a little bit right quick. Diced is really small. So I'm cutting the lungs really small, not like chopping them. And it really thinned this way, and that's probably about a tablespoon. Right, we're going to put in this tablespoon of diced onion. We're going to put in this eight ounces of tomato sauce. I'm going to turn it down. All right, we're going to add one and a half cups of water. Here's a cup and a half of water. Now we're going to put in a half teaspoon of ground cumin, a teaspoon of salt, a half a cup of ketchup. So all we got left is ketchup. We've got in cooking oil, flour, chili powder, garlic, onion, tomato sauce, water, cumin, salt, and now it's just ketchup. A half a cup of ketchup. Now all we have to do is let this simmer for 10 minutes, and then we'll pour it up and put it in something to pour it out of the serve. Okay, so we're just going to flip over in the cookbook page 29 where the enchilada recipe is. You want to have a nice casserole dish. You can go ahead and spray it with cooking spray. I'm going to go ahead and pre-heat the oven. I don't even tell you what temperature to bake it on, so we'll just go with 350. So you might want to put a note in here on page 29. Bake it 350 degrees. All right, so for that, for this you're going to need enchilada sauce, which we have prepared. We're going to need a cheese sauce. You're going to need some corn tortillas, and which Chris went got some really nice, soft, fresh ones today. So the next thing I guess we can do is make our cheese sauce. All right, while your sauce is simmering, you need to whisk it well off the bottom of the pot so that it doesn't stick, because it's nice and kind of a creamy sauce. It's not real thick, but it's a really nice sauce. So you don't want it to just sit there and boil the whole time without stirring it. All right, we're going to jump over here and make our cheese sauce. You're going to need two cups of shredded Mexican balloon cheese. Two. Okay, all you're going to do is have two cups of this cheese in a batter bowl or something that's microwaveable. You're going to put in a quarter cup of water into your measured cup and then fill it to the one cup mark. So you'll have a quarter cup of water and three quarter cups of half and half. If you don't know what half and half is, it's half regular milk and half cream. So you can mix that up yourself. Half regular milk and half cream. You can use whipping cream or you can use evaporated milk for your cream, either one. We're going to put this in here and we're going to microwave this on one minute intervals and mix it and whisk it in between. All right, with this cheese sauce, you've got to microwave it until it looks creamy because at first it's going to look all lumpy looking. So you've got to get it hot enough to really get that cheese mixed in good with the milk or it's going to look all lumpy looking. So just remember that. I think this looks good. We're going to set this right here and now we're going to pour up our sauce into a jar. I'm going to use a pint jar to put my sauce in. So I'll mix it good. Get it off the side. It's good. Then we're going to pour it in this jar. Nice and hot. It's not all going to quite fit in the jar. We're going to use what's in the pot used for our enchiladas tonight and then I will have this much sauce reserved for the next time we want to have something delicious. And of course you can use it on other things. You don't have to just use it on an enchilada. You can use it on burritos or whatever you want to make. So if you're going to pour it you can buy these ball jars that have a spout for a straw and I like to use them as a pour spout for like caramel sauces and barbecue sauces and things like this. So just keep that in mind. These are on the website for sale if you want to get one and they also have them at your local Walmart. So I'm going to put the lid on this. Enchiladas. Now for our enchiladas we have ground chuck that's already drained and cooked. And so now all we have to do is put them together. All right I just warm these up a little bit. You can wet them a little bit because these things are prone to want to just fall the pieces on you. So do it really really fast after you heat them up. I just stuck them in the microwave for 30 seconds and so I'm just going to go fast. One more beef and then I'm going to make a couple of cheese. See they're already wanting to split up on me. It just takes them a second and yeah you can wet them but I just don't like to get all the trouble. All right so we're going to do a little bit of cheese in a couple. Now we're going to that's all I'm making for us because it's just a few of us. Now what we're going to do is pour our cheese sauce over the top of them and then I'm going to pour this enchilada sauce over the top of them and you can make more. You know of course there's enough cheese sauce and enchilada sauce to make as many as you want. Now we're just going to top them with a little bit of cheese and get them in the oven and bake them until they're hot and bubbly and then we're going to enjoy them. These are nice and bubbly so we're ready to get them out. We're going to dip some out for you. This is Chris's favorite. I don't know how hot that sauce is going to be. When you tasted it Chris was it pretty hot? A little bit. It looks nice and bubbly on it. So I had these on 350 and then right when I about 10 minutes before I got them out of the oven I turned them up to 375 just to get them nice and bubbly. All right so I'm going to get Chris's out of the middle because he likes the beef ones the best. See what it looks like up close? Sure. These are really good. They're cheesy. They're not too spicy. I tasted some of the sauce before she put the ketchup in it and it was a little more spicy but this is good. Not spicy at all. You still like the recipe? It's as simple as it is. I'm surprised you like them so much but it's the sauce I guess that makes them right. Yeah you put some sauerkraut and it's just like the extra right. Yeah. Good stuff. All right he likes them. So thanks for watching y'all. Thanks for watching Colored Valley Cooks where we cook like mama did and sometimes the Mexican restaurant. Bye y'all. Love ya.