Enchiladas with Red Sauce

Barefoot Beachcomber's Note:

Adopted Recipe!

• Total Time: 2 hrs 3 mins
• Prep Time: 1 hrs 15 mins
• Cook Time: 48 mins

Ingredients:

Servings: 4

• 1 lb beef, ground
• 1 large onion, chopped
• 2 tablespoons flour
• 1 tablespoon chili powder
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon cumin, ground
• 1/4 teaspoon rubbed sage
• 1 cup onion, finely chopped
• 1 (10 ounce) can stewed tomatoes
• 8 corn tortillas
• 1 cup ripe olives, sliced
• 2 cups colby-monterey jack cheese, shredded
• sour cream

Red sauce

• 3 cloves garlic, crushed
• 1/2 cup butter, melted
• 1/2 cup flour
• 2 (8 ounce) cans tomato sauce
• 2 cups beef broth, diluted
• 2 tablespoons chili powder
• 2 teaspoons rubbed sage
• 2 teaspoons ground cumin

Directions:

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

Reviews

[cricketnoise]

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.

[pocco]

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.

[Bayhill]

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!!