Ingredients:
For the Homemade Red Enchilada Sauce
2 tbsp vegetable oil
2 tbsp all-purpose flour
3 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
½ tsp dried oregano
1 cup of water
8 oz tomato sauce
½ tsp salt (or to taste)
For the Enchiladas
1 lb ground beef (90-10%)
½ medium onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
Salt and pepper, to taste
2 cups shredded cheddar or Mexican blend cheese
5–7 flour tortillas
Instructions:
Preheat oven to 375°F.
Start with the enchilada sauce. Heat oil in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute.
Add chili powder, garlic powder, onion powder, cumin, and oregano. Stir for about 30 seconds until fragrant.
Slowly whisk in water until smooth, then stir in tomato sauce and salt. Simmer for 10–15 minutes, stirring occasionally, until the sauce thickens slightly. Set aside.
In a large skillet, cook the ground beef and diced onion until the beef is browned and the onion is softened. Drain excess grease.
Add garlic, cumin, chili powder, salt, and pepper. Cook for 1–2 minutes more.
Remove from heat and stir in ½ cup of the shredded cheese.
Spread about ½ cup of enchilada sauce in the bottom of a greased 9x13 baking dish.
Warm tortillas until pliable. Fill each tortilla with the beef mixture, roll tightly, and place seam-side down in the baking dish.
Pour the remaining enchilada sauce over the enchiladas and top with the remaining cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
Let rest for 5 minutes before serving. Add your favorite toppings and enjoy!
💛 Bake, share, and enjoy! If you try this recipe, let me know! Best enjoyed still warm. 🌿