Beef Enchiladas

[homecook]

1-1/2 lbs. ground beef
8-10 flour tortillas
1/4 cup chopped onion
1 garlic clove, minced
1 4oz. can diced green chilis, drained
1-1/2 to 2 cups cheese (Monterey Jack, Mexican blend, cheddar, etc.)

Enchilada Sauce
2 T. oil
1/2 cup chopped onion
1 garlic clove, minced
1 beef bouillon cube
1/2 cup hot water
2 (8oz.) cans tomato sauce
1-2 T. chili powder
1/2 tsp. cumin
salt
1/2 cup cold water
1 T. cornstarch

In medium saucepan, heat oil and add onion and garlic, saute until soft. Dissolve the bouillon in hot water and add to onion/garlic mixture. Add tomato sauce, chili powder, cumin and salt. Mix the cold water with the cornstarch and add to the tomato mixture. Simmer until slightly thickened. Stirring occasionally.

Brown the ground beef with onion and garlic. Drain. Add about 3/4 to 1 cup enchilada sauce. Add can of diced chilis. Heat through.

Cover bottom of 9 x 13 baking dish with enchilada sauce. Fill the tortilla with about 1/4 cup ground beef mixture. Roll up and place in baking dish. Pour the rest of the enchilada sauce over to cover all the rolls.

Bake at 375 for 10-15 minutes. Sprinkle with cheese and bake an additional 5-10 minutes or until cheese is melted.

I also add a 4-oz. can of sliced olives.

[Chowhound]

Great post.
And that's a lotta enchiladas! I just saw that other dish nect to the main one.

I didn't realize you made your own enchilada sauce. Do you ever make it ahead, store it in the fridge or freeze it? There's a couple things lately I'd like to have enchilada sauce on hand for and I'm getting tired of opening a can, as it seems that's the only way I can find it. I was wondering how it kept.

[Big Daddy's House]

Good, but get rid of those olives! Ha! :D

[homecook]

Great post.
And that's a lotta enchiladas! I just saw that other dish nect to the main one.

I didn't realize you made your own enchilada sauce. Do you ever make it ahead, store it in the fridge or freeze it? There's a couple things lately I'd like to have enchilada sauce on hand for and I'm getting tired of opening a can, as it seems that's the only way I can find it. I was wondering how it kept.

That pic is when I made them for Heather and her hubby's birthday. Although I do try to get at least 10 of them for my ds to have leftovers. lol

I always make a double batch of the sauce. The rest goes in the freezer for next time. I usually make it the night before I'm going to use it too, to save time the day I make the enchiladas. It doesn't take long at all. I'm sure you could probably keep it in the fridge for at least 5 days. Make it as spicy as you like too, taste it when you think it's done and add more of whatever.