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Ingredients
3 tbsp. Chili powder
4 tbsp. Olive oil
2 tsp. Garlic salt
4 tbsp. Tomato sauce
4 tbsp. Tomato paste
½ c. flour
¼ c. chopped onions
4 c. stock
Salt to taste
8 corn or flour tortillas
Meat Mixture:
4 oz. Isaly’s Chipped Ham
1/8 c. chopped onions
½ c. shredded Colby or Monterey Jack Cheese
Fruit Salsa:
¼ c. chopped onions
¼ c. chopped pineapple
¼ c. chopped mango
¼ c. chopped tomatoes
1 oz. chopped green pepper
1 tbsp. chopped jalapeno pepper
1½ tbsp. chopped red onion
1 oz. Lime juice
1½ tbsp. Cilantro
1 tbsp. chopped avocado
½ tbsp. Olive oil
½ tbsp. sugar
Splash of vinegar
Salt and pepper to taste
1 tbsp. Water
Directions
1. Heat oil and add chili powder, sauté for two minutes.
2. Add flour for the roux.
3. Add garlic salt, chopped onions, tomato sauce and tomato paste.
4. Add stock. Bring to boil, reduce to a simmer for twenty minutes.
5. For fruit salsa, mix all ingredients well, set aside.
6. While enchilada sauce is cooking, make your meat mixture by combining chipped ham, onions and cheese.
7. Dredge tortillas in warm enchilada sauce.
8. Put 1½ – 2 tablespoons of the meat mixture on tortilla and roll up.
9. Pour sauce over the enchiladas and bake for twenty to thirty minutes or until internal temperature is at 165 degrees.
10. Take prepared fruit salsa and spread over plate. Place two enchiladas over salsa. Drizzle extra enchilada sauce over top if desired. Serve immediately.
11. Garnish with additional slices of tomato and avocado.
Submitted by Anthony Nolasco
