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    You are in: Home / Mexican / Enchiladas with Red Sauce Recipe
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    Enchiladas with Red Sauce

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 3 mins

    1 hr 15 mins

    48 mins

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    Units: US | Metric

    Red sauce


    1. 1
      Brown ground beef and large chopped onion in a large skillet, stirring until meat crumbles.
    2. 2
      Drain and return mixture to skillet. Add flour and next 5 ingredients, stirring well.
    3. 3
      Add stewed tomatoes; stir well.
    4. 4
      Bring to a boil; cover, reduce heat, and simmer 10 to 15 minutes, stirring occasionally.
    5. 5
      Pour 1 1/2 cups red sauce into a 13x9" baking dish.
    6. 6
      Set aside. Wrap tortillas in aluminum foil.
    7. 7
      Heat at 350F for 12 to 15 minutes or until softened.
    8. 8
      Combine 1 cup chopped onion and 1 cup sliced olives.
    9. 9
      Working with 1 tortilla at a time, keeping remaining tortillas covered and warm, sprinkle 2 heaping tablespoonfuls onion-olive mixture down center of tortilla.
    10. 10
      Top with 1/4 cup meat mixture. Roll tortilla tightly, and place in prepared dish, seam side down.
    11. 11
      Repeat with remaining tortillas.
    12. 12
      Pour remaining 2 1/2 cups red sauce over tortillas.
    13. 13
      Cover and bake at 350F for 15 minutes.
    14. 14
      Uncover and sprinkle with cheese. Bake, uncovered, 5 additional minutes.
    15. 15
      Top enchiladas with sour cream.
    16. 16
      Red Sauce:
    17. 17
      Cook crushed garlic in butter 1 to 2 minutes, stirring often. Gradually stir in flour.
    18. 18
      Cook, stirring constantly, 1 minute. Gradually add tomato sauce and broth; add seasonings.
    19. 19
      Cook over medium heat, stirring constantly, until smooth and thickened.

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    Ratings & Reviews:

    • on February 27, 2007


      Excellent recipe. This is the first time I have attempted to make enchiladas and they turned out wonderfully! My entire family devoured them. I doubled the recipe and froze half for later and also used shredded chicken. I would suggest to set out all ingredients before you start. I was a bit unorganized and it took much longer.

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    • on July 18, 2006


      The first time I had enchiladas was at a restaurant. I was hooked and then so very glad to find your recipe. I think I am addicted to them and your recipe will be the only one I use. So very good. Thank you for posting it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 21, 2005


      These enchiladas are very good. I added 2 tsp. of sugar to the red sauce and some extra cumin to the meat. I had enough meat to make 12 enchiladas instead of 8. My family finished the whole pan in one sitting. Thank you!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Enchiladas with Red Sauce

    Serving Size: 1 (700 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 899.4
    Calories from Fat 462
    Total Fat 51.4 g
    Saturated Fat 27.7 g
    Cholesterol 177.6 mg
    Sodium 2543.9 mg
    Total Carbohydrate 65.4 g
    Dietary Fiber 10.6 g
    Sugars 13.1 g
    Protein 49.4 g

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