My husband and I are huge Mexican food lovers. One of my favorite dishes to order in a restaurant are enchiladas. I typically stick to the green sauce, but this recipe may have changed my mind. The sauce on these enchiladas was so yummy. My kids typically do not care for these types of dinners, but they all ate this one up. Add some rice and beans to it and you have a full meal, : )
Ingredients:
1 lb ground beef
1 onion, chopped
2 tbsp all purpose flour
2 tbsp chili powder
1/2 tsp salt
1 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp ground sage
1 can, (14.5 oz) stewed tomatoes, cut up
Sauce:
1/3 cup butter
5 garlic cloves, minced
1/2 cup all purpose flour
1 can (14.5 oz) beef broth
1 can (15 oz) tomato sauce
2 tbsp chili powder
2 tsp ground cumin
1/2 tsp salt
10 flour tortillas
2 cups Mexican blend cheese, divided
Directions:
In a large skillet, cook the beef and onion about 6-8 minutes, until beef is no longer pink. Drain. Stir in flour and seasonings. Stir in tomatoes, bring to a boil. Reduce heat and allow to simmer about 15 minutes.
Preheat oven to 350. In a saucepan, melt the butter. Add in the garlic and allow to cook for 1-2 minutes. Stir in flour until blended. Whisk in broth slowly. Bring to a boil, cook and stir two minutes. Stir in tomato sauce and seasonings.
Add 1 1/2 cups of sauce to an ungreased 13×9 baking pan. Place about 1/4 meat mixture inside each tortilla. Put 1-2 tbsp cheese on top of meat mixture and roll each tortilla tightly. Place seam side down in pan.
Bake covered for about 30 minutes. Remove from oven, uncover, sprinkle remaining cheese on top and place back in oven 10 minutes. Serve warm!
