Ingredients: |
Ingredients: 1 lb. lean ground beef
1 cup green onion, thinly sliced
1 clove garlic, minced
1 - 8oz. can tomato sauce
1- 8oz. can stewed tomatoes
1 green chili pepper, chopped
1½ tsps. chili powder
½ tsp. salt
¼ cup sour cream
vegetable oil
8 corn tortillas
2 cups cheddar cheese, shredded
2 cups lettuce, shredded
Enchilada Sauce:
2 cups chicken broth
4 tbsps. chili powder
1 tsp. cumin
2 tsps. garlic powder, heaping
¾ tsp. salt
⅛ tsp. cinnamon
⅓ tsp. sugar
5 tbsps. cold water
5 tbsps. flour
|
Directions: |
Directions:Preheat oven to 400ºF. Lightly grease 9" x 13" baking pan. Brown beef, stirring to break up meat. Add onion and garlic, stir in tomato sauce, tomatoes, chili pepper, chili powder and salt; simmer 5-7 minutes. Remove from heat; cool slightly. Stir in sour cream. Heat 1 tsp. of oil in skillet. Saute tortillas, lightly on each side. (Tortillas should not be crisp). Drain on paper towel. Repeat with remaining tortillas, using more oil if needed. Combine chicken broth, chili powder, cumin, garlic powder, salt, cinnamon, sugar in a saucepan and whisk well. Boil 3 minutes whisking frequently. Combine cold water and flour. Turn heat to high and slowly whisk flour mixture in vigorously, boiling one minute. Spoon ½ cup of filling on each tortilla. Roll; place in pan and top with sauce. Cover with foil; bake 15 minutes. Uncover, sprinkle with cheddar cheese. Cover with foil; bake 3 minutes until cheese melts. |
This recipe for Enchiladas Beef is from