Hawaiian Enchiladas----TexMex with a Hawaiian twist

These are a favorite at our corner bar on Friday Pau Hana with pupus. (Friday after work with appetizers)


These enchiladas can be made without the Hawaiian ingredients so don't be afraid to experiment! The trick to making these is to not drown the enchiladas in the sauce, light coat them before baking. They come out tasty and slightly firm, not too soggy. I prepare them and cut in thirds prior to baking to make about 60 pupus. They can then be eaten off a toothpick for a simple pupu or you can leave them whole and serve for a delicious dinner.
These do not take very long to make but assemble all the ingredients first in order to save time (and clean up) and have your oven warmed up to 350 before you bake.

Enchiladas: Makes 10 enchiladas (or 30 pupu size)
1 package 10" flour tortillas
2 cups enchilada sauce (recipe below or use Rosita's red enchilada sauce)
diced onion (amount is dependant upon how much you like)
1/2 cup taco seasoning (I use Tone's from Sam's club but any will work)
1 lb ground beef (for a lighter alternative use ground turkey-no one will know the difference)
3-4 links Italian sausage (if you like spicy use the hot sausage)
1 12-16 oz link Portuguese sausage diced or about 1 lb ground Portuguese sausage (this is a locally made spicy sausage, it comes in mild and hot and is a nice change from regular sausage in just about everything-it is also less fatty than regular sausage)
2 cups cooked black beans (or 1 can rinsed and drained)
3 jalapeno peppers diced (if you like really spicy add a habenero or thai chili pepper)

In large saucepan brown Portuguese and Italian sausages until lightly brown. Add ground beef/turkey and cook until brown. Add onions, peppers, and beans. Make sure you add a little salt/pepper or Nature's Seasoning to this mix. As you are cooking stir frequently to break into tiny bits.
When the meat mixture is browned (drain if you desire but the grease helps add flavor at the end...note if using ground turkey there will be very little grease) add the taco seasoning and the peppers. Mix well to coat all the meat. If necessary add a little water but very little to coat only. You do not want a soupy mixture. If too soupy simmer until thick. Your mixture should be very thick  with little to no juice as this cooks out as the mixture cooks.

When the meat mixture is done, heat the tortillas for 30 seconds in the microwave. This just makes them pliable.

To assemble:
spoon 2-3 tablespoons full of meat mixture into each tortilla and roll. If you are making pupus now is the time to cut them in thirds. Place into non-stick baking dish or dish lined with non-stick aluminum foil (i love this invention as clean up is a breeze). Continue for all tortillas. You can add grated cheese into the tortillas if you like.

When all enchiladas are in the pan spoon the sauce over the top, just covering the full enchilada---do not drown them or they will come out soggy. top with grated cheese, diced onions, peppers, or your favorite topping. Bake at 350 for 10-15 minutes. You are just trying to heat them though and give the sauce time to bake into the enchilada.

Remove from oven and serve.

I add a little grated cheese, sliced olives, and onions to mine and diced tomatoes and peppers to Ken's right before serving. Don't forget your favorite condiment; i.e. salsa, sour cream, guacamole, etc.

These are big enough to be a meal but you can add rice and beans if you wish.


Enchilada sauce: I used to make this when I lived in Texas but now find the can sauce easier as I do not have a full four burner stove right now. All amounts are approximate as I just season and don't really measure. Taste often and adjust to your taste.

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon minced onion

1/2 teaspoon dried oregano

2 1/2 teaspoons chili powder

1/2 teaspoon dried basil

1/8 teaspoon ground black pepper

1/8 teaspoon salt

1/4 teaspoon ground cumin

1 teaspoon dried parsley

1 (6 ounce) can tomato sauce

1/2 cup hot sauce- I use Da Kine Hot (locally made) or Kilauea Fire sauce but I used to use Franks Red Hot sauce

water---usually about 1 to 1 1/2 cups

Mix all ingredients in a sauce pan and simmer for about an hour. This isn't really cooking it as much as melding all the flavors into a wonderful sauce. Add water as necessary to make as thin or thick as you desire.
This sauce will keep for up to a week if store in tightly closed container in the fridge. You can also make in advance and can it in a canning jar and it will keep on the shelf for quite a while.