Enchilades with Red Sauce
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Wednesday, 22 June 2011 01:42
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Delicious sauce for Mexican enchiladas

Ingredients:

  • 1 pound ground beef
  • 1 large onion, finely chopped
  • 1 TBS plus 2 tsp all-purpose flour
  • 1 TBS chili powder
  • 2 tsp garlic powder
  • 1 tsp salt
  • ½ tsp ground cumin
  • ¼ tsp sage
  • 1 (14.5 ounce) can Mexican style stewed tomatoes, un-drained
  • Red Sauce (recipe below)
  • 12 6-inch corn tortillas
  • 1 cup finely chopped onion
  • 1 cup sliced black olives
  • 2 cups shredded Colby Jack cheese
  • Sour cream for garnish
  • Sliced black olives for garnish

Red Sauce:

  • 8 cloves garlic, crushed
  • ½ cup butter, melted
  • ½ cup all purpose flour
  • 1 can chopped chili peppers
  • 2 8-ounce cans tomato sauce
  • 2 cups canned beef broth
  • 2 TBS chili powder
  • 2 tsp sage
  • 2 tsp cumin

Directions:

  1. Brown ground beef and onion in large skillet, stirring to crumble meat; drain and return to skillet
  2. Add flour and next 5 ingredients, stirring well
  3. Add tomatoes, stir well; bring to a boil, cover, reduce heat, and simmer 10-15 minutes, stirring occasionally
  4. Pour 1 ½ cups of Red Sauce into a 13” x 9” x 2” baking dish. Set aside
  5. Wrap tortillas in aluminum foil, and heat at 350° for 12-15 minutes or until softened
  6. Combine 1 cup chopped onion and 1 cup slice olives; stir well
  7. Sprinkle 2 heaving TBS of onion-olive mixture down center of tortilla; top with ¼ cup meat mixture; roll tightly and place in baking dish, seam side down; repeat with remaining tortillas
  8. Pour remaining Red Sauce over tortillas; cover and bake at 350? for 15 minutes or until thoroughly heated; uncover and sprinkle with cheese; bake uncovered an additional 5 minutes until cheese melts
  9. Top enchiladas with sour cream and onions

Red Sauce

  1. Sauté garlic in butter 1-2 minutes; gradually stir in flour; cook 1 minute, stirring constantly
  2. Add chopped chili peppers and cook another minutes
  3. Gradually add tomato sauce and broth; add seasonings; cook over medium heat; stirring constantly, until smooth and thickened

Serves 6

 

Last Updated on Saturday, 22 August 2015 18:42