SierraCook
Master Chef
My mom used to make this recipe when I was a child. I just happened to come across it the other day in my files. I thought I had lost it. She got the recipe from a community cookbook.
Beef Enchiladas
3 tablespoons oil
3 tablespoons or more chili powder
1 tablespoon flour
1 can beef broth
1 large can whole tomatoes
1 package corn tortillas
1 lb. ground beef
1 onion, chopped
1 package Monterey jack cheese, shredded or more to taste
Heat oil, stir in chili powder and flour, and cook 1 minute. Remove from heat. Gradually add half of the broth, stirring until smooth. Add tomatoes; bring to a boil, crushing tomatoes with a spoon. Simmer, uncovered over low heat, stirring often for 20 minutes. Using a colander drain the sauce into another pan to cool. Be sure not to get any tomatoes in the sauce, just the juice. Sauté onions in a little oil, then brown ground beef. Drain. Add part of the cheese to meat and onions. Fry tortillas in hot oil, just until the tortillas are limp. Stack fried tortillas between paper towels to drain. Let cool. Dip tortillas in sauce and top with filling and roll up. Place in 9x13 – inch dish seam side down. Pour remaining sauce over enchiladas. Cover with foil. Bake at 350º for 20 minutes. Increase heat to 425º. Remove foil, sprinkle remaining cheese over top. Bake 5 more minutes or until cheese melts. Makes 1 dozen.
Beef Enchiladas
3 tablespoons oil
3 tablespoons or more chili powder
1 tablespoon flour
1 can beef broth
1 large can whole tomatoes
1 package corn tortillas
1 lb. ground beef
1 onion, chopped
1 package Monterey jack cheese, shredded or more to taste
Heat oil, stir in chili powder and flour, and cook 1 minute. Remove from heat. Gradually add half of the broth, stirring until smooth. Add tomatoes; bring to a boil, crushing tomatoes with a spoon. Simmer, uncovered over low heat, stirring often for 20 minutes. Using a colander drain the sauce into another pan to cool. Be sure not to get any tomatoes in the sauce, just the juice. Sauté onions in a little oil, then brown ground beef. Drain. Add part of the cheese to meat and onions. Fry tortillas in hot oil, just until the tortillas are limp. Stack fried tortillas between paper towels to drain. Let cool. Dip tortillas in sauce and top with filling and roll up. Place in 9x13 – inch dish seam side down. Pour remaining sauce over enchiladas. Cover with foil. Bake at 350º for 20 minutes. Increase heat to 425º. Remove foil, sprinkle remaining cheese over top. Bake 5 more minutes or until cheese melts. Makes 1 dozen.
