Ingredients
- Enchilada Sauce:
- 2 Tbsps vegetable oil
- 2 Tbsps all-purpose flour
- 2 Tbsps chili powder
- 1 tsp ground cumin
- 1 (8-oz) can tomato sauce
- 2 cups water
- 1 tsp kosher or coarse salt
- ¼ tsp garlic powder
- 1 tsp red pepper flakes
- ENCHILADAS:
- 1 pound ground beef
- 1 large onion, chopped
- 2 large garlic cloves, finely minced
- 1 (2 oz) can sliced black olives, drained
- 1/2 tsp dried oregano leaves
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 dozen corn tortillas
- 2 cups shredded cheddar cheese, divided use
Preparation
Step 1
1. Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute. Add remaining ingredients and bring to a boil and simmer for about 10 minutes.
2. Preheat oven to 350 degrees. Grease a 13 x 9 x 2 inch baking pan. Set aside.
3. In a large skillet, cook ground beef, onion and garlic together until meat is done; drain. Add olives, oregano leaves, salt and pepper. Cool slightly and stir in 1 cup cheddar cheese; set aside.
4. Heat about ¼ inch oil in another skillet and fry the tortillas over medium-high heat for a few seconds per side, just long enough to soften and stack on a plate. Set aside.
5. Place about 2 tablespoons sauce onto a large plate. Take one tortilla and place on the sauce, coating each side well. Spoon a twelfth of the meat mixture onto the center of tortilla. Fold two sides of tortilla over filling and lay the enchilada seam-side down in prepared baking pan. Repeat procedure with remaining tortillas.
6. Pour remaining enchilada sauce evenly over the enchiladas. Sprinkle with the remaining 1 cup cheese.
7. Bake for 30 minutes or until bubbly and cheese is golden brown.
Time-Saver cooking tip: Substitute 1 (28-oz) can enchilada sauce for the homemade enchilada sauce.
12 servings