BEST BEEF ENCHILADAS

By curly

The Beef Enchilada filling is also great used with tortilla chips to make nachos.

Ingredients

• BEEF ENCHILADA FILLING:
• 1 pound ground beef
• 1 yellow onion, finely chopped
• 3 TBs vegetable oil
• 3 cloves garlic, minced
• 2 1/4 tsp ground cumin
• 3 TBs dried oregano
• 1 cup tomato sauce
• 1 tsp salt
• ENCHILADA SAUCE:
• 2 cups chicken broth
• 4 TBs Gebhardt Chili Powder, or other chili powder
• 1 tsp ground cumin
• 2 heaping tsp garlic powder
• 3/4 tsp salt
• 1 pinch ground cinnamon
• 1/3 tsp sugar
• 5 TBs cold water
• 5 TBs flour

Preparation

Step 1

In a large frying pan, heat oil over medium heat, add onion and sauté 3 to 4 minutes.

Add ground beef and salt. Once beef is almost cooked, add minced garlic. Cook an additional 3 minutes.

Add cumin and tomato sauce. Cook 3 minutes.

Add oregano. Cook for 10 minutes, or until sauce is reduced.

FOR ENCHILADA SAUCE:

Add all ingredients except water and flour to a saucepan.

Turn on heat, whisk until ingredients come to a boil.

Reduce heat to low boil, cook 3 minutes.

Put 5 TBs water in a small bowl.

Add flour 1 TB at a time to bowl. Whisk so that there are no lumps.

Turn sauce mixture up to high.

Very slowly add water and flour mixture, whisking constantly so there are no lumps.

After all the flour mixture is added, turn sauce to low boil, let thicken, continue to whisk for 1 minute.

You can increase the heat by adding more chili powder during the first step (as opposed to adding it after the sauce has thickened.)


TO ASSEMBLE:

12 ounces cheese (MEXICAN CHEESES, or just use medium Cheddar cheese)
Corn tortillas
Vegetable oil
¼ cup finely chopped yellow onion
Enchilada sauce (see above)

Heat a ¼ inch coating of oil in a fry pan. Using tongs, dip tortillas in hot oil on both sides, briefly, so the tortillas are pliable, but not stiff. Dip each heated tortilla in a plate of warm enchilada sauce on both sides, to coat.

Add a scoop of the Beef Enchilada Filling in a line across the center of each sauce-covered tortilla. Roll up each tortilla enchilada-style, place seam side down in a baking dish.

Cover the rolled enchiladas with enchilada sauce (see above.) Sprinkle grated cheese and chopped onion across the top.

Heat in a 400 degree oven until the cheese is melted and the sauce is bubbling.