Prep 30 mins
Cook 30 mins
For great tasting enchiladas with homemade sauce, you have to try this one! It's the only one I make!
- 59.14 ml shortening
- 59.14 ml flour
- 29.58 ml chili powder
- 2.46 ml oregano
- 2.46 ml cumin
- 2.46 ml garlic powder
- 2.46 ml salt
- 473.18 ml water
- 2 (453.59 g) can tomato sauce
- 14.78 ml beef bouillon granules
- 680.38 g ground beef
- 1 onion, chopped
- 118.29 ml oil
- 1 dozen corn tortilla
- 170.09 g sliced olives
- 709.77 ml cheddar cheese, grated
- In skillet put in shortening and melt, add flour and cook just until lightly browned (be careful don't do it to long).
- Add seasonings making a paste.
- Add water gradually then add tomato sauce and add beef granules.
- Cook until thick stirring constantly.
- In separate skillet, cook ground beef and onions until done; drain.
- Salt and pepper to taste.
- Place 1/2 cup oil in pan and heat.
- Heat the tortillas in oil, one by one.
- Dip the tortillas in the sauce.
- Add 2 or 3 tablespoons ground beef mixture to each tortilla and a sprinkle of olives to each and a little sprinkle of cheese.
- In a 9x13 pan spread a thin layer of sauce on bottom.
- Roll up enchiladas and place in pan.
- Cover enchiladas with remaining sauce and cheese and sprinkle with olives.
- Bake in oven at 350°F degrees for 30 minutes.
These turned out well but I did add some smokey paprika to the sauce to ramp up the flavor a bit more. I think next time will add chopped green chilis to the beef mix also. Southwest flour tortillas also added to the flavor. I skipped the messy step of dipping the tortillas in sauce. I ladled a little on the tortilla, swirling it around the tortillas, then added the beef mix and cheese, rolled them up and added the remaining sauce on top and this worked well.
This was really quite good. I'm giving it 4 stars instead of 5, because I did have to make quite a few changes to suit our tastes. I ended up throwing the first batch of sauce out, I made it as directed, with shortening, but when I tasted it, I could TASTE the shortening. Not good. I made the sauce again, with butter, and it was fantastic! The beef mixture was way too bland, so I added a can of Rotel tomatoes, a 6oz can of tomato paste, a couple of tablespoons of taco seasoning, and some water. I let it cook down, until all the liquid had evaporated, and stirred in a ladle of the enchilada sauce, and it was GREAT! Everything else I kept the same, except I also used flour tortillas, and did not fry them. This was a wonderful springboard recipe, and I thank you so much for posting, it, we really enjoyed it!
My family loves this sauce!! But if using high-sodium Knorr beef bouillon granules, it's important to taste the finished sauce before adding any salt. I've found it's best to omit the salt altogether. Also, I like to replace a tablespoon of the shortening with a tablespoon of bacon fat for a quick way to increase the great flavor of this enchilada sauce. Thanks!