Uploaded January 2017 | Updated September 2026, 2 hours ago
Once again the winter weather hindered my effort to go fishing. There’s ice covering the lake, but too thin to fish from anywhere but the end of my dock, which was unsuccessful. So how about we try making one of my favorite foods, enchiladas? But this time with a highly-prized, secret enchilada sauce recipe. Click on SHOW MORE to see the recipes below!
CHILE SAUCE (a.k.a. ENCHILADA SAUCE, a.k.a. CHILE GRAVY) RECIPE:
INGREDIENTS:
1 LB. Ground Beef
12 cups water (3 quarts)
8 ounces of diced onion
½ Cup of good quality chile powder (I used Gephardt’s)
salt to taste
2-3 TBS of Accent (MSG) or non MSG alternative, Vegeta
One TBS Better than Boullion beef base
3 TBS Canola Oil (I used peanut oil)
3 cups cold water to mix with flour
2 Cups of flour (I used only 1½ in the video) *(see note on carb count below)
INSTRUCTIONS:
1. In a skillet, cook ground beef and chop finely.
2. Meanwhile fill a stock pot with the 12 cups of water (3 quarts) and bring to a boil.
3. Add the cooked ground beef and all remaining ingredients EXCEPT flour. Simmer for 30-45 minutes.
4. In a bowl add the 3 cups cold water and gradually mix in flour. Now whisk vigorously to make a slurry.
5. Add about a half cup of hot tap water to pot to stop simmering, then slowly add the flour slurry to the pot while continuously whisking. You'll see the sauce thickening a bit.
6. Simmer for another 20 minutes and sauce is ready.
7. Ladle into 12 - 15 oz. containers and freeze (for two servings). Use over enchiladas.
*(if regular all purpose flour is used for this quantity of sauce (120 ounces), it would result in only 3 net grams of carbohydrate for each ¼ cup serving of sauce)
CHEESE (AND ONION) ENCHILADA RECIPE:
INGREDIENTS:
6 low-carb flour tortillas (or 10 corn tortillas)
1 pound brick of Colby longhorn cheese
8 ounces of chopped onion
12 to 14 ounces of chile sauce (a.k.a. enchilada sauce, or chile gravy)
Take about ⅔ of the cheese and cut it into as many equal pieces as there are tortillas. Shred the rest. On low power, soften the cut pieces of cheese for a couple of minutes in a microwave. If using corn tortillas, heat them for 30 seconds on each side in a skillet to soften them. (Flour tortillas don’t usually need to be softened). Put a piece of cheese on a softened tortilla closer to one edge. Add a tablespoon of chopped onions. Roll them the tortilla up and press down to form a flattened tube. Repeat with all tortillas. Place them into a greased casserole dish. Spread ⅓ of the chile sauce over the enchiladas, keeping the rest of the sauce warm. Cover the casserole dish and bake them for 20 to 25 minutes. Uncover the casserole dish and place back in the oven for another 5 to 7 minutes.
JUANELO’S GUACAMOLE RECIPE:
INGREDIENTS:
2 Large Avocados
½ teaspoon of salt
¼ teaspoon of ground pepper
½ teaspoon of garlic powder
¼ large sweet onion chopped
1 teaspoon of lime juice
10-12 cherry tomatoes sliced into 4 pieces each
4 oz. can of chopped chile peppers (optional)
2 TBS. of sour cream (optional)
4 sprigs cilantro chopped (optional)
Peel and mash the avocados in a bowl using a fork. Add the remaining ingredients and stir well between each addition.
BACKGROUND MUSIC is called “Corrido del Norte.” It was purchase from Pond 5 at pond5.com.
Once again the winter weather hindered my effort to go fishing. There’s ice covering the lake, but too thin to fish from anywhere but the end of my dock, which was unsuccessful. So how about we try making one of my favorite foods, enchiladas? But this time with a highly-prized, secret enchilada sauce recipe. Click on SHOW MORE to see the recipes below!
CHILE SAUCE (a.k.a. ENCHILADA SAUCE, a.k.a. CHILE GRAVY) RECIPE:
INGREDIENTS:
1 LB. Ground Beef
12 cups water (3 quarts)
8 ounces of diced onion
½ Cup of good quality chile powder (I used Gephardt’s)
salt to taste
2-3 TBS of Accent (MSG) or non MSG alternative, Vegeta
One TBS Better than Boullion beef base
3 TBS Canola Oil (I used peanut oil)
3 cups cold water to mix with flour
2 Cups of flour (I used only 1½ in the video) *(see note on carb count below)
INSTRUCTIONS:
1. In a skillet, cook ground beef and chop finely.
2. Meanwhile fill a stock pot with the 12 cups of water (3 quarts) and bring to a boil.
3. Add the cooked ground beef and all remaining ingredients EXCEPT flour. Simmer for 30-45 minutes.
4. In a bowl add the 3 cups cold water and gradually mix in flour. Now whisk vigorously to make a slurry.
5. Add about a half cup of hot tap water to pot to stop simmering, then slowly add the flour slurry to the pot while continuously whisking. You'll see the sauce thickening a bit.
6. Simmer for another 20 minutes and sauce is ready.
7. Ladle into 12 - 15 oz. containers and freeze (for two servings). Use over enchiladas.
*(if regular all purpose flour is used for this quantity of sauce (120 ounces), it would result in only 3 net grams of carbohydrate for each ¼ cup serving of sauce)
CHEESE (AND ONION) ENCHILADA RECIPE:
INGREDIENTS:
6 low-carb flour tortillas (or 10 corn tortillas)
1 pound brick of Colby longhorn cheese
8 ounces of chopped onion
12 to 14 ounces of chile sauce (a.k.a. enchilada sauce, or chile gravy)
Take about ⅔ of the cheese and cut it into as many equal pieces as there are tortillas. Shred the rest. On low power, soften the cut pieces of cheese for a couple of minutes in a microwave. If using corn tortillas, heat them for 30 seconds on each side in a skillet to soften them. (Flour tortillas don’t usually need to be softened). Put a piece of cheese on a softened tortilla closer to one edge. Add a tablespoon of chopped onions. Roll them the tortilla up and press down to form a flattened tube. Repeat with all tortillas. Place them into a greased casserole dish. Spread ⅓ of the chile sauce over the enchiladas, keeping the rest of the sauce warm. Cover the casserole dish and bake them for 20 to 25 minutes. Uncover the casserole dish and place back in the oven for another 5 to 7 minutes.
JUANELO’S GUACAMOLE RECIPE:
INGREDIENTS:
2 Large Avocados
½ teaspoon of salt
¼ teaspoon of ground pepper
½ teaspoon of garlic powder
¼ large sweet onion chopped
1 teaspoon of lime juice
10-12 cherry tomatoes sliced into 4 pieces each
4 oz. can of chopped chile peppers (optional)
2 TBS. of sour cream (optional)
4 sprigs cilantro chopped (optional)
Peel and mash the avocados in a bowl using a fork. Add the remaining ingredients and stir well between each addition.
BACKGROUND MUSIC is called “Corrido del Norte.” It was purchase from Pond 5 at pond5.com.
