Best-Ever Enchiladas

By JJCR

Ingredients

• Red Sauce:
• 1 large onion, chopped
• 2 tbsp. hot salad oil
• 1 lb. ground beef
• 1 tbsp chili powder
• 1 tsp. garlic powder
• 1 1/2 tbsp. flour
• 1 tsp. salt
• 1 (16 oz.) can stewed tomatoes
• 1/2 tsp. cumin seeds
• 1/4 tsp. sage
• 12 corn tortillas
• 1 medium size onion, finely chopped
• 1/2 cup sliced black olives
• Grated Parmesan Cheese
• 1/2 cup melted butter
• 1/2 cup flour
• 8 cloves garlic, pressed
• 2 (8 oz.) cans tomato sauce
• 2 cup beef broth
• 2 tsp. sage (too much, add less)
• 2 tbsp. chili powder
• 2 tsp. cumin seeds
• 1/2 tsp. salt

Preparation

Step 1

Saute large onion in salad oil. Combine beef, chili powder, garlic powder, and flour; add to onion. Cook 15 minutes, stirring occasionally. Stir in salt, tomatoes, cumin seeds, and sage. Keep warm.

Wrap tortillas in foil and heat at 325 about 10 minutes to soften. Combine chopped onion and olives; sprinkle over tortillas. Spoon about 2 tbsp. meat filling on each tortilla; roll tightly and place in a 13x9 inch baking pan. Pour Red Sauce over enchiladas; sprinkle with cheese. Bake at 350 about 20 minutes. Broil about 2 minutes to melt cheese.
Yield: 12 enchiladas

Red Sauce:

Combine all ingredients in a medium saucepan. Cook stirring constantly, until smooth and heated through.
Yield: about 4 cups.

Southern Living
OUR BEST RECIPES, VOLUME THREE