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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

~Beef Enchiladas with Red Sauce Recipe

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This recipe for ~Beef Enchiladas with Red Sauce is from A Special "Brand" of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. ground or shredded beef
1 large onion, chopped
1 T. plus 2 tsp. flour
1 T. chili powder
2 tsp. garlic powder
1 tsp. salt
1/4 tsp. sage
1/2 tsp. ground cumin
1 (14.5 oz.) can stewed tomatoes
Red Sauce:
8 cloves garlic, crushed
1/2 c. butter
1/2 c. flour
2 (8 oz.) cans tomato sauce
2 c. beef broth
2 T. chili powder
2 tsp. sage
2 tsp. cumin
12 (6 inch) corn tortillas
1 c. finely chopped onion
1 c. sliced ripe olives
2 c. Colby-Monterey Jack Cheese
sour cream
Directions:
Directions:
Oven: 350º ~ Yield: 6-8 servings
Brown beef and onion until crumbly, drain. Add flour and spices; stir. Add tomatoes; stir and bring to a boil. Cover and reduce heat. Simmer 10 minutes. Soften tortillas in foil in the oven for 12-15 minutes. Mix garlic, butter, flour, tomato sauce, beef broth, chili powder, sage and cumin together for red sauce (mix as you would for gravy). Pour 1 1/2 c. of sauce into a (9 X 13-inch) baking dish. To assemble, sprinkle 2 heaping T. of onion/olive mixture down center of tortilla and top with 1/4 c. of the meat mixture. Roll tightly and place seam side down in red sauce. Pour remaining 2 1/2 c. of sauce over top of enchiladas. Cover and bake for 15 minutes. Uncover and sprinkle tops with cheese. Bake 5 minutes more.

To serve, top with sour cream and sprinkle with olives, if desired.

 

 

 

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