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Easy Enchiladas




Source of Recipe


becky


List of Ingredients




24 flour tortillas (10 inch)
1 1/2 lb sharp cheddar, grated
oil*

Sauce
32 oz canned tomatoes (I use stewed)
1 medium onion, chopped
2 cloves garlic, crushed**
3 tbsp chili powder
1/2 tsp cumin
1/4 tsp oregano
salt and pepper to taste

Ground Beef filling:
2 lb lean ground beef
1 onion, chopped
2 tbsp chili powder
1 tbsp cumin seed
salt and pepper to taste


Recipe



To make sauce:

Put all the ingredients in a saucepan and simmer for about 30 minutes. If you prefer a smooth sauce, put in a blender and blend for about 10 seconds.


Beef:
Saute onions in a little oil until golden. Add meat and brown. Drain off fat, then add salt, pepper, chili powder and cumin and 1 c sauce.

Preheat oven to 325.

Warm tortillas in oil in skillet (or omit oil and warm in microwave).
Smear the warm tortillas with some sauce, then fill with about 2 tbsp of the beef. Top with 2 tbsp cheese. Roll.

Place side by side in a large casserole dish. (This will take 2 casserole dishes).

Pour remaining sauce evenly over enchiladas and top with remaining cheese.

Cover very loosely with foil and bake at 325 for 20 to 30 minutes - do not overcook.

*I omit the oil and heat the tortillas in the microwave.
**I've used garlic from a jar and even dried, minced garlic when I'm in a real hurry.