This homemade recipe was given to me by a military spouse while we were stationed in Katterbach, Germany. It immediately became one of our favorites.

Enjoy.

Enchilada Shells:

1-1/2 cups cold water

1 cup all-purpose flour *Do NOT use self-rising flour.

1/2 cup cornmeal

1/4 tsp salt

1 egg

Heat 8-inch skillet over medium-low heat just until hot. Grease skillet if necessary. (To test the skillet, sprinkle with a few drops of water. If droplets skitter around, the heat is just right.)

Beat all ingredients with a hand beater until smooth. Pour scant 1/4 cup of batter into skillet; immediately rotate until batter forms a very thin tortilla about 6 inches in diameter. Cook tortilla until dry around edge; about 2 minutes. Flip and cook the other side until golden; about 2 additional minutes. Layer on a plate.

  • For homemade taco shells: Heat 1 inch of vegetable oil in a 3-quart saucepan to 375 degrees. Slide shell into oil. Fold in half with tongs or two forks and hold so 1-inch space is created between each side. Fry, turning occasionally, until crisp and golden brown. Drain on paper towel.

Enchilada Ingredients

8 Tortilla shells

1 lb hamburger

1 medium onion chopped

1/2 cup dairy sour cream

1 cup shredded cheddar cheese

2 Tbsp snipped parsley

1 tsp salt

1/4 tsp pepper

1 can (15oz) tomato sauce

2/3 cups water

1/3 cup chopped green pepper

1 Tbsp chili powder

1/2 tsp dried oregano leaves

1/4 tsp ground cumin

1 whole green chilies, chopped. (Optional)

1 clove garlic, finely chopped

Cook and stir hamburger in 10-inch skillet over medium-high heat until light brown. Remove from heat. Drain. Stir in onion, sour cream, cheese, parsley, salt, pepper. Cover and reserve.

Heat remaining ingredients, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour sauce into an ungreased 8 or 9-inch pie plate. Dip each tortilla into the sauce to coat both sides. Spoon about 1/4 cup hamburger mixture onto each tortilla; roll shell around the filling, Arrange in an ungreased oblong baking dish; 12” x 7-1/2”x 2” inches. Pour remaining sauce over enchiladas. Cook uncovered in a 350-degree oven until bubbly, about 30 minutes.

Garnish with sprinkles of shredded cheese and chopped onions. Drop dollops of dairy sour cream. Add slices of lime wedges if desired.

Serve and enjoy.

  • To eat as Enchilada Nachos, simply substitute the shells for chips. Layer chips with meat mixture, red sauce, and cheese. Heat until cheese is melted.