Garlic Chili-Beef Enchiladas

Usually enchiladas are made using corn tortillas, I make this recipe using flour tortillas my family prefers them better. No need to double the sauce recipe this makes lots of sauce, and can be prepare the enchilada sauce early in the day to use later but it will thicken on standing just heat slightly, stirring over low heat before using, if you prefer a thinner sauce then you might want to give Kittencal's Red Enchilada or Taco Sauce a truy! For the beef mixture I really don't even bother to measure, if you prefer a more beefy flavor then increase the beef bouillon powder, the success of this recipe will depend on your taste, the amounts stated are only a guideline, start with the amounts listed and adjust all ingredients to taste. I like to also add in drained black beans to the ground beef mixture but that is only optional.

• Ready In: 1 hr 30 mins
• Yields: 10 enchiladas

Ingredients

• 8 (7 inch)  flour tortillas
• 1  lb ground beef
• 1  onion, finely chopped
• 2 -3  tablespoons  minced fresh garlic
• 1 -2  jalapeno pepper, seeded and finely chopped
• 2  tablespoons flour
• 1 -3  tablespoon chili powder
• 1  teaspoon cumin
• 1  teaspoon dried oregano
• 2 -3  tablespoons  oxo beef bouillon powder (or use 3 small packages)
• 2  tablespoons Worcestershire sauce
• 1 1⁄2 teaspoons seasoning salt (or to taste)
• 1  teaspoon black pepper
• 1 (14 ounce) can stewed tomatoes (slightly drained)
• 3  cups  grated cheddar cheese, divided

• SAUCE

• 1⁄3 cup butter
• 2 -3  tablespoons  minced fresh garlic
• 1  tablespoon chili powder (or to taste)
• 2  teaspoons cumin (or to taste)
• 1  teaspoon dried oregano
• 1  teaspoon seasoning salt
• 1⁄2 teaspoon cayenne pepper (or to taste, or use Tabasco sauce to taste)
• 1⁄3 cup flour, plus
• 2  tablespoons flour
• 1 3⁄4 cups  canned beef broth
• 1 (398 ml) can tomato sauce

Directions

1. Butter a 13 x 9-inch baking dish.
2. To make the sauce; heat butter in a saucepan over medium-low heat; add in garlic, chili powder, cumin, orgeano, 2 teaspoons seasoned salt and cayenne pepper and flour, cook stirring for 2 minutes.
3. Add in canned beef broth and bring to a boil; whisking/stirring until bubbly and thickened.
4. Add in tomato sauce; simmer for about 4-5 minutes over low heat.
5. Adjust all seasonings to taste; remove from heat.
6. Spread about 1-1/2 cups of the sauce into the buttered baking dish; set the remaining sauce aside.
7. For the filling; in a skillet cook the ground beef with onions, garlic and jalapeno pepper until no longer brown; drain all fat.
8. Add in flour, chili powder, cumin, oregano, beef bouillon powder, Worcestershire sauce, seasoned salt and black pepper; cook for 2 minutes.
9. Add in stewed tomatoes then break up the tomatoes with a fork; bring to a simmer; cook uncovered for about 25 minutes (adjusting seasoning to taste).
10. After the 25 minutes cooking time add in 1 cup shredded cheddar cheese; stir until melted then remove from heat.
11. To assemble the enchiladas; spread about 1/4-cup pf the beef mixture down the center of each flour tortilla, then sprinkle with 2-3 tablespoons shredded cheddar cheese (or to taste).
12. Roll up tightly and place seam-side down over the sauce in the baking dish.
13. Drizzle the remaining sauce over the enchiladas.
14. Cover and bake in a 350 degree oven for about 12-15 minutes or until heated through (do not overcook or the tortillas will become soggy).
15. Remove from oven and sprinkle with about 1 cup grated cheddar cheese and return to bake uncovered for another 8 minutes or until the cheese has melted.
16. Let stand for about 20 minutes or more before serving.