Beef & Cheese Enchiladas

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb ground beef
• 1 small onion, chopped fine
• 1/8 teaspoon garlic salt
• 1/4 cup olive oil or 1/4 cup vegetable oil
• 1/4 cup flour
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 2 tablespoons chili powder
• 1/2 teaspoon dried basil
• 1 teaspoon ground cumin
• 1/4 teaspoon dried coriander
• 1/8 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon salt
• 1 (15 ounce) can tomatoes, pureed in blender
• 14 ounces chicken broth
• 1/2 cup water
• 12 corn tortillas
• 1/2 lb monterey jack cheese, grated
• 1/2 lb cheddar cheese, grated

Recipe

• 1 brown ground beef with onion and garlic salt just until pink is gone.remove beef from skillet and set aside.
• 2 in the same skillet heat the oil. add the next 11 ingredients and stir over heat until bubbly and spices have released their fragrance.
• 3 stir in tomato puree, and stir till well blended. stir in broth and water. bring to a boil and lower heat.taste and adjust seasoning. leave to simmer until slightly thickened.
• 4 preheat oven to 400*.
• 5 in a casserole dish spoon a couple of tablespoons of the sauce to coat bottom. pick up one tortilla with tongs and dredge the tortilla through the sauce.
• 6 leave the tortilla submerged just enough to soften but not fall apart.
• 7 lay tortilla in the casserole and spoon 1/12 of the beef mixture & 1/12 of the jack cheese. roll the tortilla over the filling and lay seam side down in the casserole.
• 8 repeat with the rest of the tortillas. pour remaining sauce over all the enchiladas. sprinkle the cheddar over the top of the casserole.
• 9 bake in 400* oven for 20 minute or until sauce is bubbling and cheese is melted.