Easy Enchiladas

Okay it isn't time for Cinco de Mayo but it was time for a Mexican feast at our house.  I found this recipe for easy enchiladas and they were easy and you can make them even easier if you used caned enchilada sauce. This recipe also had a way to slip some veggies in too.  I didn't do that this time but I can see where it would be easy to do.  

I think it is the cheese that makes these enchiladas so good.

There's homemade sauce in the pot and I will show you how to make that at the end.

Chop a medium onion and saute that in a little olive oil.

Add the ground beef and brown that.  Then drain the grease off. This is where they suggested putting some chopped zucchini in the meat to sneak some veggies into this recipe.  Now if it were summer and I had a lot around I would try it.  The key is chopping it pretty small too.

While the ground beef is cooking, heat the corn tortillas in a skillet.  Just heat on one side and then flip. It doesn't take long and it helps them soften up a little.

Take about 1/3 cup of sauce and spread it out in the bottom of the 9x13 baking dish.

Then take one of the corn tortillas

Add some of the ground beef in the middle.

Top with a little cheese

Drizzle a little sauce down the middle.

Fold over and place in the pan

You can put about 12 in the pan.

Top with the rest of the sauce.

Make sure you spread it out. Cover and place in a preheated 350 oven and bake for 30 minutes.

Top with cheese and put back in the oven to melt.

Look at all that melty cheese.

It's a meal all by itself. 

Now here is the enchilada sauce

1/4 cup oil

2Tablespoons flour. Put both in a pot. Whisk until smooth.  Heat on medium heat.

2 Tablespoons chili powder

Whisk that well.

8 oz can of tomato sauce

1 1/2 cups chicken broth

1/2 teaspoon cumin

1/2 teaspoon garlic

1/2 teaspoon onion salt

1/2 teaspoon salt.  Cook until it begins to thicken up.

So see making homemade enchilada sauce is easy to put together.

Enchilada sauce
1/4 cup oil
2 Tablespoons flour
2 Tablespoons chili powder
8 oz tomato sauce
1 1/2 cups chicken broth
1/2 teaspoon cumin
1/2 teaspoons garlic
1/2 teaspoon onion salt
1/4 teaspoon salt

Enchiladas
ground beef
medium chopped onion
12 corn tortillas heated
2 1/2 cups enchilada sauce
3 cups cheese
Bake covered for 30 minutes in a 350 oven.  Top with cheese and bake until melted.