My family loves this one!

Beef Enchiladas

Enchilada Sauce:
2 tablespoons oil
2 tablespoons minced garlic
3 cups water
1 15-ounce can tomato sauce
2 - 4 tablespoons chili powder
1/4 teaspoon salt
2 teaspoons cumin
4 ounces diced green chiles -- drained
2 teaspoons oregano

Beef Filling:
1 large onion -- chopped
1 - 2 pounds ground beef chili powder

10 8-inch flour tortillas (or 8 10-inch)
1 1/2 cups shredded Cheddar cheese
1 1/2 cups shredded Monterey Jack cheese

To prepare enchilada sauce, in medium saucepan, combine sauce ingredients. Simmer 30 minutes. To prepare beef filling, in large skillet, cook ground beef, onion and additional chili powder. Drain off the excess fat. Add 3/4 cup enchilada sauce to meat and cook low 10 minutes or until sauce absorbed.

To assemble enchiladas, in un-greased skillet, heat each tortilla low heat, about 15 seconds per side, dip in sauce, fill with 2 tablespoons beef filling, sprinkle some of the cheese on top of the meat and roll up. Place seam side down in 12 x 8 inch baking dish.

Cover enchiladas with remaining sauce. Sprinkle with cheeses and bake uncovered at 350 for 30 minutes.

I usually make chicken enchiladas with a verde sauce. But here is a sauce that you might work for you. This is really, really spicy so I adjusted the number chile peppers.

Ann

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Enchilada Sauce
===============

Judy Howle
Flavors of the South
Hot and Spicy Cuisine

1/4 cup oil
1/3 cup onion, finely minced
1-2 cloves garlic, finely minced
10 long red chiles or 1/2 cup pure ground red
chile
2 cups water
2-3 Tbsp. flour (optional)
1/2 tsp. salt (use less if you use tomato sauce, as it is salty)
2 fresh tomatos, pureed or 1/2 to 1 can tomato sauce
.

1. Put chiles and water in a saucepan and bring to a boil. Simmer for 15-20
minutes. Remove chiles and cool under running water. Reserve cooking water.
Cut off stem, cut chiles in half and remove seeds under running water. Cut
in pieces and place in blender with 1 cup water. Blend well to puree. Strain
if desired.

2. In a toaster oven or in a skillet, brown the flour a little.

3. Place oil in saucepan and saute onion. When transparent, add garlic and
saute for one minute. Add flour to mixture and stir well for 1 minute. Add
chile puree and cook and stir for 2 minutes. Add reserved cooking water plus
extra water to thin if necessary. Add salt and tomato or tomato sauce, if
desired. Simmer for at least 10 minutes, or while you prepare the other
ingredients for enchiladas. Will keep in refrigerator for 1 week or may be
frozen.

Servings: 4

Teri

Carol I tried your recipe for the first time for guests. I used corn tortillas instead of flour. Everyone loved it. I will definatly make it again. Thanks again for sharing.
Teri

Carol, that does sound good! Do the flour tortillas hold up okay for you in it? I usually use corn tortillas for beef and flour for chicken enchiladas. I'm saving your recipe to try in the future.

Marilyn

Haven't been online lately! You're welcome, Teri! Glad you enjoyed them. I'm going to have to try it with the corn tortilla's, if I can find them. I've only been able to find the flour ones around here, I'll have to start looking for corn!
Marilyn, I've never used anything but the flour tortilla's and they hold up well and I make them pretty saucy and add lots of cheese.