Y’all, my mom had made these enchiladas my whole life. These are made with ground beef and cheese, but we often make plain cheese too. These enchiladas are made with a red sauce. I do make green enchiladas, but you’ll have to give me some time to get the recipe posted on here!

*Also, the whisk will be your best friend while making the sauce*

This dish is best served with Mexican Rice.

Ingredients:

2 lbs ground beef
15 corn tortillas
10 Tb oil
10 Tb flour
3 Tb Chili powder
1 8oz. can tomato sauce
4 c. water
1 tsp garlic powder (for sauce)
1 tsp salt (for sauce)

Directions:

1. First preheat your oven to 350 degrees. Next in a pan, brown and season your meat with salt, pepper, and garlic powder.

2. In a different pan, begin to make your roux. Start by adding in the oil and once the oil is hot (it’ll ripple as you move it around the pan), add in the flour and whisk until the clumps are out. The roux is what’s gonna make your sauce thicken!

3. Once the roux is a little darker in color and has been bubbling for a few minutes you will whisk in the chili powder and then the can of tomato sauce. Have your water ready!

4. After successfully whisking in the ingredients above, whisk in the water one cup at a time and be sure to whisk out all of the clumps.
5. Throw in the garlic powder and salt. Simmer for 7ish minutes or until thickened. Be sure to taste it to see if you want to adjust your seasonings!
6. When the meat is done cooking, drain the fat.
7. For the tortillas, I put them on a plate and microwave them for about 10-15 seconds. Then pour a little bit of the (finished) sauce in between each one.

8. Before rolling and putting the enchiladas in a 9×5 pan, but 2 good ladles of sauce on the bottom of the pan.
9. Fill each tortilla with meat and roll. Repeat until your pan is full. If you want, you could fill the enchiladas with only cheese or meat and cheese.
10. Once the pan is full, pour the remainder of the sauce on top. Then sprinkle a ton of cheese on top. I had some extra ground beef, so I sprinkled it on top as well.

11. Bake for about 10 minutes until the cheese is gooey.
12. Once it’s done, let it sit for about 5ish minutes. If you serve right away, the sauce may be a bit runny. You want to time to let it set before serving. I would recommend serving with Mexican rice ad beans.