Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Recipe source: local newspaper

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. In a skillet over medium heat cook the ground beef and then add garlic and onion, cooking another 3-5 minutes. Drain.
  3. Stir in salsa, salt, 1 cup cheese and 2 tablespoons chili sauce. Set aside.
  4. In a saucepan heat oil over medium heat. Stir in flour and cook until bubbly (3-5 minutes). Stir in remaining chili sauce, whipping cream and cumin. Cook for 5 minutes or until thick.
  5. Pour 1 cup of sauce over the bottom of a 13 x 9 inch pan.
  6. Use 2 tortillas, overlapping slightly for each enchilada.
  7. Fill each enchilada with 2-3 tablespoons meat filling and then roll into long cylinder. Place in baking pan. Repeat for remaining tortillas and meat mixture.
  8. Spoon remaining sauce over all.
  9. Bake covered for 40 minutes. Uncover and sprinkle with remaining cheese and bake 5 minutes longer or until cheese is melted.
Most Helpful

I have made this recipe so many times, and each time I am amazed how good it is!! This is the best enchilada recipe I have found...thank you!!!

Kempmom2 December 31, 2011

Delicious, I did make it with shredded beef I cooked in a crock pot instead of ground beef, also added green chiles to the beef mixture.

amanda d. January 18, 2010

Dh liked these, at first I didn't much care for them but they grew on me as the meal went on. They were a bit dry so next time I would add more salsa. Thanks for a new twist on a meal we have often.

Hill Family December 07, 2009