Recipe by Ginny Holmy-Willcox
Every summer when it gets cool enough to use the oven, I make these..
Top Review by Mille®
Recipe starts with a 5-star rating. Loses 1/2 star for not showing prep/cooking time and 1/2 star for not indicating servings. Nutrition Facts are way out of whack because of chef's failure to provide necessary information - minus another 1/2 star. Following chef's directions, enchilada sauce was way too thin, watery, and bland. I had to add 6 oz. tomato paste, lots more cumin and chili powder, and had to double the simmering time in order to achieve a "saucy" consistency - minus 1 more star. The end result was enchiladas that were quite good (I did broil them at the latter stage of cooking, to bubble and crisp some of the cheese). That being the saving grace, I'll bump my 2.5 star rating up to 3 stars.
- 2 tablespoons oil
- 1 tablespoon garlic, minced
- 2 1⁄2 cups water
- 1 (8 ounce) can tomato sauce
- 1 -2 tablespoon chili powder
- 1⁄4 teaspoon salt
- 1 teaspoon cumin
- 1 (4 ounce) can green chili peppers, diced, drained
- 1 teaspoon oregano
- 1 large onion, chopped
- 1 lb ground beef
- to taste chili powder (additional)
- 10 8-inch flour tortillas or 8 10-inch flour tortillas
- 4 ounces cheddar cheese, shredded (1 cup)
- 4 ounces monterey jack cheese, shredded (1 cup)
Directions See How It's Made
- To prepare enchilada sauce, in medium saucepan, combine sauce ingredients.
- Simmer 30 minutes.
- (Cast iron skillets work well for following) To prepare beef filling, in large skillet, cook ground beef and onion (you may sprinkle with additional chili powder) and drain.
- Add 3/4 cup enchilada sauce to meat and cook low 10 minutes or until sauce absorbed.
- To assemble enchiladas, in ungreased skillet, heat each tortilla low heat, ~15 seconds per side, dip in sauce, fill with ~2 Tbsp beef filling and roll up.
- Place seam side down in 12 x 8 inch baking dish.
- Cover enchiladas *evenly* with remaining sauce. Sprinkle with cheeses and bake uncovered at 350 for 30 minutes.