Enchiladas With Red Sauce - cooking recipe

Ingredients
    1 lb. ground beef
    1 large onion, chopped
    1 Tbsp. plus 2 tsp. all-purpose flour
    1 Tbsp. chili powder
    2 tsp. garlic powder
    1 tsp. salt
    1/2 tsp. ground cumin
    1/2 tsp. rubbed sage
    1 (14.5 oz.) can stewed tomatoes (undrained)
    red sauce
    12 (6-inch) corn tortillas
    1 c. finely chopped onion
    1 c. sliced ripe olive
    2 c. (8 oz.) shredded Colby Jack cheese
    sour cream
    sliced ripe olives
Preparation
    Brown ground beef and onion in a large skillet, stirring to crumble meat.
    Drain and return mixture to skillet.
    Add flour and next 5 ingredients, stirring well.
    Bring to a boil; cover, reduce heat and simmer 10 to 15 minutes, stirring occasionally.
    Pour 1 1/2 cups red sauce into a 13 x 9 x 2-inch baking dish.
    Set aside. Wrap tortillas in aluminum foil and heat at 350\u00b0 for 12 to 15 minutes or until softened.
    Combine 1 cup chopped onion and 1 cup sliced olives; stir well.
    Working with 1 tortilla at a time, keeping remaining tortillas covered and warm, sprinkle 2 heaping tablespoonfuls of onion olive mixture down center of tortilla. Top with 1/4 cup meat mixture.
    Roll tortilla tightly and place in prepared dish, seam side down.
    Repeat with remaining tortillas. Cover and bake at 350\u00b0 for 15 minutes or until thoroughly heated. Uncover and sprinkle with cheese.
    Bake uncovered an additional 5 minutes or until cheese melts.
    Top enchiladas with sour cream and olives.
    Yield:
    6 servings.

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