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• 1 pound ground beef
• 1 tablespoon Chili Powder
• 1/2 teaspoon Salt
• 3/4 teaspoon Cumin
• 1/2 teaspoon Dried Oregano
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Onion Powder
• 1/4 cup tomato sauce
HOMEMADE ENCHILADA SAUCE
• 1/4 cup oil or butter, canola, vegetable, or avocado oil
• 1/4 cup all purpose flour
• 1/2 teaspoon ground black pepper
• 3/4 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons ground cumin
• 1/2 teaspoon dried oregano
• 1 tablespoon chili powder
• 2 cups beef broth, LOW or NO SODIUM
• 1 tablespoon tomato paste
• 1/4 cup canola oil
• 12-15 white corn tortillas
• 1 cup Monterey Jack Cheese, shredded
• Cook the ground beef over medium heat. Break the beef up while it cooks, cook until browned and no longer pink.
• Turn the heat off. Drain the grease. Add the seasonings to the meat, stir to combine. Then stir in the tomato sauce. Set aside.
Homemade Enchilada Sauce:
• Heat the oil or butter in a medium size skillet over medium heat.
• Add in the flour and stir to mix. Will be a thick mixture. Allow this to cook for just 1-2 minutes.
• Add in the spices. Stir to form a thick paste.
• Stir in the broth and tomato paste. Stir until smooth. Continue to heat to just below a simmer, sauce will thicken slightly.
• Preheat oven to 350℉ degrees.
• Spread enchilada sauce into the bottom of a glass 9×13 baking dish. Set aside.
• Heat vegetable or canola oil over medium heat in a medium size skillet.
• Once the oil is hot enough to bubble up when a tortilla is dipped in, gently lay the tortilla into the oil using tongs. Allow the tortilla to cook in the oil for about 10-15 seconds, then flip and cook the other side. (Tortillas will not be browned and crisp, we still want them flexible)
• Once all tortillas have been fried, dip into the enchilada sauce. Or brush the sauce on.
• Lay the tortilla down and add a spoonful of ground beef and a small sprinkle of cheese.
• Roll the tortillas and lay into a baking dish, seam side down. Continue until the dish is filled.
• Spread leftover sauce over the top of the enchiladas. Sprinkle with leftover shredded cheese.
• Bake for 10 minutes until the cheese is melted.