Prep 1 hr 15 mins
Cook 48 mins
- 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
- Brown ground beef and large chopped onion in a large skillet, stirring until meat crumbles.
- Drain and return mixture to skillet. Add flour and next 5 ingredients, stirring well.
- Add stewed tomatoes; stir well.
- Bring to a boil; cover, reduce heat, and simmer 10 to 15 minutes, stirring occasionally.
- Pour 1 1/2 cups red sauce into a 13x9" baking dish.
- Set aside. Wrap tortillas in aluminum foil.
- Heat at 350F for 12 to 15 minutes or until softened.
- Combine 1 cup chopped onion and 1 cup sliced olives.
- Working with 1 tortilla at a time, keeping remaining tortillas covered and warm, sprinkle 2 heaping tablespoonfuls onion-olive mixture down center of tortilla.
- Top with 1/4 cup meat mixture. Roll tortilla tightly, and place in prepared dish, seam side down.
- Repeat with remaining tortillas.
- Pour remaining 2 1/2 cups red sauce over tortillas.
- Cover and bake at 350F for 15 minutes.
- Uncover and sprinkle with cheese. Bake, uncovered, 5 additional minutes.
- Top enchiladas with sour cream.
- Red Sauce:
- Cook crushed garlic in butter 1 to 2 minutes, stirring often. Gradually stir in flour.
- Cook, stirring constantly, 1 minute. Gradually add tomato sauce and broth; add seasonings.
- Cook over medium heat, stirring constantly, until smooth and thickened.
Excellent recipe. This is the first time I have attempted to make enchiladas and they turned out wonderfully! My entire family devoured them. I doubled the recipe and froze half for later and also used shredded chicken. I would suggest to set out all ingredients before you start. I was a bit unorganized and it took much longer.
The first time I had enchiladas was at a restaurant. I was hooked and then so very glad to find your recipe. I think I am addicted to them and your recipe will be the only one I use. So very good. Thank you for posting it.
These enchiladas are very good. I added 2 tsp. of sugar to the red sauce and some extra cumin to the meat. I had enough meat to make 12 enchiladas instead of 8. My family finished the whole pan in one sitting. Thank you!!