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Categories:
ground beef onion garlic salt olive oil flour garlic onion powder oregano chili powder dried basil ground cumin Coriander black pepper cayenne pepper salt tomatoes chicken broth water corn tortillas cheese Cheddar cheese
Viewed: 70 - Published at: 7 years agoIngredients
- 1 lb ground beef
- 1 small onion, chopped fine
- 1/8 teaspoon garlic salt
- 1/4 cup olive oil or 1/4 cup vegetable oil
- 1/4 cup flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 2 tablespoons chili powder
- 1/2 teaspoon dried basil
- 1 teaspoon ground cumin
- 1/4 teaspoon dried coriander
- 1/8 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon salt
- 1 (15 ounce) can tomatoes, pureed in blender
- 14 ounces chicken broth
- 1/2 cup water
- 12 corn tortillas
- 1/2 lb monterey jack cheese, grated
- 1/2 lb cheddar cheese, grated
Method
- Brown ground beef with onion and garlic salt just until pink is gone.Remove beef from skillet and set aside.
- In the same skillet heat the oil. Add the next 11 ingredients and stir over heat until bubbly and spices have released their fragrance.
- Stir in tomato puree, and stir till well blended. Stir in broth and water. Bring to a boil and lower heat.Taste and adjust seasoning. Leave to simmer until slightly thickened.
- Preheat oven to 400*.
- In a casserole dish spoon a couple of tablespoons of the sauce to coat bottom. Pick up one tortilla with tongs and dredge the tortilla through the sauce.
- Leave the tortilla submerged just enough to soften but not fall apart.
- Lay tortilla in the casserole and spoon 1/12 of the beef mixture & 1/12 of the Jack cheese. Roll the tortilla over the filling and lay seam side down in the casserole.
- Repeat with the rest of the tortillas. Pour remaining sauce over all the enchiladas. Sprinkle the Cheddar over the top of the casserole.
- Bake in 400* oven for 20 minute or until sauce is bubbling and cheese is melted.
