Note: Getting enchilada sauce in a cut or other open wound is not advised! It will sting! This is a recipe from my good friend Daniel's family (hence the name). Back in college, this was a meal we really looked forward to! It can definitely be made with store-bought tortillas, but it is not as good and making the tortillas fresh is cheaper.
4 c Flour
1/2 tsp salt
2 TBSP Oil
1 and 1/4 c Warm Water
3 cans enchilada sauce
2 tomatoes, chopped (or a can of diced tomatoes, drained)
3/4 tsp Cumin
1 tsp chili powder
Salt & Pepper to taste
2-3 lbs of grated cheese - Your choice (Cheddar, Colby, Monterey Jack work nicely)
Optional: Meat! Chicken or Beef, 1-2lbs.
Optional: Veggies, peppers, onions, etc to taste.
Tortillas: Mix flour, salt, oil, and water in a large bowl. Stir until it is able to be kneaded. Knead until rubbery. Separate dough into 8-12 balls. Place balls on floured surface and let sit covered with a towel for 15 minutes. Using a rolling pin, roll each ball into a flat circle. Fry in a dry pan on medium-high heat. 7 minutes on the first side, 30 seconds on the second side. Watch for bubbles. Do not let them get too dark.
Filling: Put chopped tomatoes in a pan with some water and some enchiladas sauce - heat at medium for 10 minutes. Add an optional veggies and meat. Stir occasionally until meat/veggies are cooked. Add seasonings. Add 1/2 lbs of cheese. Cook until mixture is not runny or gelatinous over medium/medium-high heat for approximately 30
minutes. Remove from heat and cool slightly.
Putting it Together: Grease a 9x13in pan.
Coat each tortilla on both sides with enchilada sauce. Add appropriate portion of filling. Top with cheese. Roll and place in pan. Repeat until filling and tortillas are all in the pan. Dump remaining enchilada sauce in pan. Make sure the enchiladas are all covered with sauce. Spread remaining cheese on top, as desired.
Bake in oven at 350 for 15-20 minutes, or until cheese is bubbling. Let cool before serving.