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Red Enchiladas

This recipe supposedly came from a restaurant in Oklahoma City. We got it from our friend Mac in Austin. It may not be traditional Tex-Mex because it doesn't use dried chilis, but what the heck, we like it.





List of Ingredients



• 2 pounds ground beef or venison
  
• 2-4 tablespoons chili powder
  
• 2 onions, chopped (reserve 1 for topping)
  
• 1-2 cloves garlic, minced
  
• 2 cans tomato sauce
  
• 1 1/2 cups grated sharp cheddar cheese
  
• 2 packages corn tortillas
  






Instructions



1. Brown ground beef, chili powder, 1 onion and garlic. Add the tomato sauce and simmer about 45 minutes.
   
2. Soften tortillas in a little oil in a small frypan.
   
3. Fill each tortilla with the meat mixture. Roll up and secure with toothpicks. Lay seam side down in a 9x13" baking dish.
   
4. Top with the cheese, remaining onion and sauce.
   
5. Bake at 350 degrees for 30-40 minutes or until bubbly.
   






Final Comments


For just the two of us, I make a half recipe or use two square baking dishes. I bake one and freeze one for later use.