Enchiladas with Red Sauce

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READY IN: 2hrs 3mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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