Awesome Enchiladas!

The best enchiladas I've ever had- really, the only ones I've ever liked! I crave these, and usually make them at least two times a month. You can easily use shredded chicken instead of ground beef, and feel free to use corn tortillas instead of flour...it's the sauce that make these enchiladas so AWESOME!

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1⁄2 cup butter
• 3  tablespoons chili powder, mexican style
• 3  tablespoons flour
• 1  teaspoon salt
• 2  garlic cloves, mashed
• 2 1⁄2 cups water
• 6  ounces tomato paste
• 1  lb ground beef
• 1 (1 1/4ounce) envelope  taco seasoning
• 1⁄2 onion, minced
• 1  cup cheddar cheese, shredded
• 6  flour tortillas

Directions

1. Preheat oven to 375 degrees.
2. To make the sauce: Melt butter in a sauce pan, then add chili powder, flour, and salt. Stir until smooth.
3. Add garlic and stir in water and tomato paste (may have to use a whisk). Simmer until thick.
4. To make the filling: Cook ground beef with the onion, then drain. Add taco seasoning. Add approximately 1/2 cup of enchilada sauce to the meat.
5. Place the beef and cheese in each tortilla and roll up. Pour the enchilada sauce on top and bake for 25 minutes.