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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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The best enchiladas I've ever had- really, the only ones I've ever liked! I crave these, and usually make them at least two times a month. You can easily use shredded chicken instead of ground beef, and feel free to use corn tortillas instead of flour...it's the sauce that make these enchiladas so AWESOME! Ingredients:
1/2 cup butter |
3 tablespoons chili powder, mexican style |
3 tablespoons flour |
1 teaspoon salt |
2 garlic cloves, mashed |
2 1/2 cups water |
6 ounces tomato paste |
1 lb ground beef |
1 (1 1/4 ounce) envelope taco seasoning |
1/2 onion, minced |
1 cup cheddar cheese, shredded |
6 flour tortillas |
Directions:
1. Preheat oven to 375 degrees.
2. To make the sauce: Melt butter in a sauce pan, then add chili powder, flour, and salt. Stir until smooth.
3. Add garlic and stir in water and tomato paste (may have to use a whisk). Simmer until thick.
4. To make the filling: Cook ground beef with the onion, then drain. Add taco seasoning. Add approximately 1/2 cup of enchilada sauce to the meat.
5. Place the beef and cheese in each tortilla and roll up. Pour the enchilada sauce on top and bake for 25 minutes.
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