By far my favourite beef enchiladas to date.
The BEST Beef Enchiladas
1 lb. ground beef
1 medium onion, chopped (handy chopper – my favorite kitchen gadget)
2 Tbsp flour
1 Tbsp chili powder (I use closer to 2)
1 tsp salt (I do not add salt)
1 tsp garlic powder (I use 1 1/2)
1/2 tsp cumin (I use 1)
1/4 tsp rubbed sage (I’ve never added this)
1 can stewed tomatoes (I blend these together first in either the handy chopper (of course) or my food processor) – I use Aylmer’s Accents diced tomatoes, any flavour but usually Garlic n’ Olive Oil.
Cook beef and onion. Add flour and seasonings and mix well. Stir in tomatoes and simmer for 15 minutes.
4-6 garlic cloves, minced
1/3 cup margarine
1/2 cup flour
1 can beef broth
1 can tomato sauce (15 oz) (I just use our spaghetti sauce – president’s choice or Ragu, always with mushrooms)
1 cup water (use the tomato sauce can (half full) to get the remaining sauce out too)
1-2 Tbsp chili powder (I use about 3)
1-2 tsp cumin (I use about 3)
1-2 tsp sage (never added)
1/2 tsp salt (never added)
Saute garlic in margarine until tender. Stir in flour until well blended. Gradually stir in broth and bring to a boil. Cook and stir for 2 minutes or until bubbly (I just add the rest of the ingredients right away – I don’t wait). Stir in tomato sauce and seasonings. Heath through. Lightly cover bottom of pan (casserole dish) with sauce (so tortillas don’t stick).
Fill each tortilla shell with about 1/4 cup of filling (I don’t actually measure it out – I just scoop some with a spoon)and some shredded cheese. Roll tightly to fit as many as you can into the dish (there is usually some extra space at the end of the pan – I usually squeeze some in going the other direction or I cut a couple in half and put them in for the kids). Pour the remaining sauce over top.
Bake at 350 for 30-35 minutes. If you’ve just finished making the filling and sauce and they are still hot, you only need about 15 minutes to cook. Then top with shredded cheese and put in oven until melted.
**Add garlic toast and a salad to finish this meal off. The Orange Almond Salad is my favorite but any will work**