Enchilada Sauce

Beef Enchiladas
Submitted by: Ami

350 degrees

20 minutes

This is one of my favorites from Mom!  The additions I make are in red and not part of the original recipe.

1/4 c. oil

2 Garlic cloves

med. chopped onion

1 lb. Ground Beef

1/2 c. Flour

3 T. Chili Powder

16 oz. Tomato Sauce

32 oz. Water

1 tsp Ground Cumin

Grated Cheddar Cheese

2 T Apple Vinegar

1 T Sugar

Salt & Pepper to taste

Flour tortillas (12)

1. Brown Meat in onions, garlic, and oil.  Add Chili Powder and Flour and continue to brown for a few minutes.  It will get thick and pasty.
2. Add in cans of tomato sauce and water and stir well.  It will thicken as the flour desolves.
3.   Season to taste with Salt and Pepper.  At least 1 tsp salt.  Sometimes I add more chili powder and salt.
4. Add 2 T vinegar and 1 T sugar to the sauce.  I add an additional tablespoon of sugar.
5. Add in Cumin- makes it so much better in my opinion.
6. Fry tortillas in oil and fill with grated cheese and onions (optional since I brown the beef in onion).  Also, I normally do not fry the tortillas just roll them up cold filled with cheese.
7. Put sauce in the bottom of the pan and place rolled tortillas.  I don't pinch the sides- just roll like they do in a restaurant.
8. Spoon sauce over all the enchiladas and bake in 350 degree oven for 20 minutes or so.
9. Once they are heated through I shut off the oven and put another layer of Mexican cheese on top and leave it in the oven for a few minutes for it to melt.

This meal is not complete without sour cream on top and few green onions.

Any ideas for side dishes? Please leave a comment.