Enchiladas with Red Sauce |
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Prep Time: 1 Minutes Cook Time: 48 Minutes |
Ready In: 49 Minutes Servings: 4 |
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Adopted Recipe! Ingredients:
1 lb beef, ground |
1 large onion, chopped |
2 tablespoons flour |
1 tablespoon chili powder |
2 teaspoons garlic powder |
1 teaspoon salt |
1/2 teaspoon cumin, ground |
1/4 teaspoon rubbed sage |
1 cup onion, finely chopped |
1 (10 ounce) can stewed tomatoes |
8 corn tortillas |
1 cup ripe olives, sliced |
2 cups colby-monterey jack cheese, shredded |
sour cream |
3 cloves garlic, crushed |
1/2 cup butter, melted |
1/2 cup flour |
2 (8 ounce) cans tomato sauce |
2 cups beef broth, diluted |
2 tablespoons chili powder |
2 teaspoons rubbed sage |
2 teaspoons ground cumin |
Directions:
1. Brown ground beef and large chopped onion in a large skillet, stirring until meat crumbles.
2. Drain and return mixture to skillet. Add flour and next 5 ingredients, stirring well.
3. Add stewed tomatoes; stir well.
4. Bring to a boil; cover, reduce heat, and simmer 10 to 15 minutes, stirring occasionally.
5. Pour 1 1/2 cups red sauce into a 13x9 baking dish.
6. Set aside. Wrap tortillas in aluminum foil.
7. Heat at 350F for 12 to 15 minutes or until softened.
8. Combine 1 cup chopped onion and 1 cup sliced olives.
9. Working with 1 tortilla at a time, keeping remaining tortillas covered and warm, sprinkle 2 heaping tablespoonfuls onion-olive mixture down center of tortilla.
10. Top with 1/4 cup meat mixture. Roll tortilla tightly, and place in prepared dish, seam side down.
11. Repeat with remaining tortillas.
12. Pour remaining 2 1/2 cups red sauce over tortillas.
13. Cover and bake at 350F for 15 minutes.
14. Uncover and sprinkle with cheese. Bake, uncovered, 5 additional minutes.
15. Top enchiladas with sour cream.
16. Red Sauce:
17. Cook crushed garlic in butter 1 to 2 minutes, stirring often. Gradually stir in flour.
18. Cook, stirring constantly, 1 minute. Gradually add tomato sauce and broth; add seasonings.
19. Cook over medium heat, stirring constantly, until smooth and thickened.
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