 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 5 |
|
Enchiladas are typically prepared with corn tortillas, but my husband, Jeff, and I prefer flour tortillas. I use them in this saucy casserole that has irresistible home-cooked flavor and a subtle kick. Ingredients:
1 pound ground beef |
1 medium onion, chopped |
2 tablespoons king arthur unbleached all-purpose flour |
1 tablespoon chili powder |
1 teaspoon salt |
1 teaspoon garlic powder |
1/2 teaspoon ground cumin |
1/4 teaspoon rubbed sage |
1 can (14-1/2 ounces) stewed tomatoes, cut up |
sauce: |
1/3 cup butter |
4 to 6 garlic cloves, minced |
1/2 cup king arthur unbleached all-purpose flour |
1 can (14-1/2 ounces) beef broth |
1 can (15 ounces) tomato sauce |
1 to 2 tablespoons chili powder |
1 to 2 teaspoons ground cumin |
1 to 2 teaspoons rubbed sage |
1/2 teaspoon salt |
10 flour tortillas (6 inches), warmed |
2 cups (8 ounces) shredded colby-monterey jack cheese, divided |
Directions:
1. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in flour and seasonings. Stir in tomatoes; bring to a boil. Reduce heat; simmer, covered, 15 minutes.
2. Preheat oven to 350°. In a saucepan, heat butter over medium-high heat. Add garlic; cook and stir 1 minute or until tender. Stir in flour until blended; gradually whisk in broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in tomato sauce and seasonings; heat through.
3. Pour 1-1/2 cups sauce into an ungreased 13x9-in. baking dish. Place about 1/4 cup beef mixture off center on each tortilla; top with 1-2 tablespoons cheese. Roll up and place over sauce, seam side down. Top with remaining sauce.
4. Bake, covered, 30-35 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted. Yield: 5 servings.
|
|