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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Despite the long list of ingredients and many steps, this dish is easy to make and quite tasty. You can add peppers to vary the level of spice desired. Ingredients:
enchilada sauce |
2 tablespoons oil |
1/3 cup finely chopped onion |
1 garlic clove, minced |
1 beef-flavor bouillon cube or 1 teaspoon beef-flavor instant bouillon |
1/2 cup hot water |
2 (8 oz) cans tomato sauce |
1 - 2 tablespoons chili powder |
1 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon cumin |
1/2 cup cold water |
1 tablespoon cornstarch |
beef filling |
2 tablespoons oil |
1/4 cup chopped onion |
1 garlic clove, minced |
2 1/2 cups shredded cooked beef |
4 oz can diced green chiles, drained (optional) |
1/2 teaspoon salt |
12 (6 inch) corn tortillas |
4 oz (1 cup) shredded cheddar cheese |
4 oz (1 cup) shredded monterey jack cheese |
Directions:
1. Cook shredded beef; drain
2. Heat oven to 375
3. Enchilada Sauce: in medium saucepan heat oil
4. saute 1/3 cup onion and 1 garlic clove until tender
5. Dissolve bouillon in 1/2 cup hot water; add to onion mixture
6. Stir in tomato sauce, chili powder, sugar, salt and cumin.
7. Combine 1/2 cup cold water and cornstarch; gradually stir into tomato sauce mixture.
8. Simmer 10 - 15 minutes or until slightly thickened, stirring occasionally.
9. Beef filling: in large skillet heat oil;
10. saute 1/4 cup onion and 1 garlic clove until tender.
11. Stir in remaining filling ingredients and 3/4 cup of the enchilada sauce;
12. simmer 10 - 15 minutes or until thickened
13. Spread 1/2 cup of the enchilada sauce evenly over bottom of 12x8-inch (2-quart) baking dish. Set aside.
14. In ungreased skillet, heat 1 tortilla over medium-high heat about 15 seconds or until warm, turning frequently.
15. Fill each tortilla with 2 tablespoons beef filling; roll up.
16. Place seam side down in prepared dish.
17. Pour remaining 1 1/4 cups enchilada sauce over filled tortillas.
18. Bake at 375 for 10 minutes.
19. Sprinkle with cheese; bake an additional 3 - 5 minutes or until cheese is melted and enchilada are heated.
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