Sometimes I crave Mexican food. Have you ever craved Mexican food? If you have, then you know the struggle. The craving doesn't go away until it is satisfied. This recipe for beef enchiladas is not only easy, it definitely satisfies the craving. You can use chicken instead of beef and flour tortillas instead of corn if you prefer.
Enchiladas
Ingredients for the sauce:
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 28 oz can tomato sauce
2 cups vegetable or chicken broth
2 tablespoons Enchilada Seasoning
1 tablespoon cilantro
Ingredients for meat filling:
2 lbs. ground beef
1 medium onion, diced
2 small cans diced green chilies or diced jalapenos
2 teaspoons Southwest Seasoning or Sazon seasoning
Ingredients for enchilada assembly:
10-12 corn tortillas
3 cups grated cheddar cheese
1 cup chopped green onions
1 cup cilantro
Prepare the Sauce In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, let cook for one minute. Pour in tomato sauce, broth, cilantro, and enchilada seasoning. Bring to a boil. Reduce heat and simmer 30-45 minutes.
Prepare the Meat Filling Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoning. Set aside.
Assembly Preheat oven to 350 degrees. Pour ½ cup sauce in bottom of baking dish. Dip each tortilla into sauce, then move to work surface. Spoon meat, a little grated cheese, and green onions in the center of tortilla. Roll up and place, seam down, in baking dish. Repeat until dish is filled. Pour remaining sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubbly. Sprinkle cilantro and diced green onions over enchiladas before serving.
