Best Ever Enchiladas from the home of Debby Parker

1 large onion chopped
2 Tbs. oil
1 lb. ground beef
1 Tbs. chili powder
1 tsp. garlic powder (or 1 clove fresh)
1 tsp. salt
1 ½ Tbs. flour
1 16-oz. can stewed tomatoes
¼ tsp. sage
12 corn or flour tortillas

 

Red Sauce (recipe below)
Vegetarian note:  I replace the meat with black beans or pinto beans.

1. Cook beans with onion until tender, season with chili powder and cumin. When rolling the filling into the tortilla, I use beans, cooked corn, cooked rice and cheese
2.  Sauté onion in oil. Combine beef, chili powder, garlic powder and flour – add onion.
3. Cook 15 minutes stirring occasionally.
4. Stir in salt, tomatoes, cumin seeds and sage, keep warm.
5. Soften tortillas
6. Spread red sauce over tortilla as you would spread mayonnaise on bread
7. Spoon meat filling on each tortilla.
8. You may want to add extra onion and cheese, rice or corn
9. Roll tightly and place in 13 x 9 baking pan
10. Pour red sauce over enchiladas
11. Sprinkle with grated cheese
12. Bake 350 for 20 minutes

Red Sauce:

1.  ½ cup melted butter ½ cup all-purpose flour
2. 8 cloves garlic pressed two 8-oz. cans tomato sauce
3. 2-cup beef broth
4. 2 tsp. sage
5. 2 Tbs. chili powder
6. 2 tsp. cumin seeds
7. ½ tsp. salt
8. Melt butter; add flour, stirring until smooth
9. Stir in spices and salt. Gradually add beef broth stirring until thickened.
10. Add tomato sauce and cook until heated through

Freezing directions:

1. I freeze the meat filling in one bag and the red sauce in a small quart size bag
2. Assembly is easy when thawed
3. This does also freezes well when put together in pan