Enchiladas with Red Sauce: A Flavorful Mexican Delight
Total Time: 2 hours and 3 minutes
Preparation Time: 1 hour and 15 minutes
Cooking Time: 48 minutes
Servings: 4
If you’re craving a taste of Mexico right in your own kitchen, these Enchiladas with Red Sauce are the perfect solution. Bursting with rich flavors and comforting textures, this recipe is a true gem for any occasion, whether it’s a weeknight dinner or a weekend gathering. Get ready to embark on a culinary journey that will transport you to the heart of Mexican cuisine.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Pound of ground beef |
| 1 | Large onion, finely chopped |
| 2 | Cups of all-purpose flour |
| 1 | Tablespoon of chili powder |
| 2 | Teaspoons of garlic powder |
| 1/2 | Teaspoon of salt |
| 1 | Teaspoon of ground cumin |
| 1/4 | Teaspoon of rubbed sage |
| 1 | Onion, finely chopped |
| 1 | Can of stewed tomatoes |
| 8 | Corn tortillas |
| 1 | Can of ripe olives, sliced |
| 2 | Cups of colby-monterey jack cheese, shredded |
| 1 | Cup of sour cream |
| 3 | Cloves of garlic, crushed |
| 1/2 | Cup of butter |
| 1/2 | Cup of all-purpose flour |
| 2 | Cups of tomato sauce |
| 2 | Cups of beef broth |
| 2 | Teaspoons of chili powder |
| 2 | Teaspoons of rubbed sage |
| 2 | Teaspoons of ground cumin |
Nutritional Information (per serving):
- Calories: 1511.8
- Fat: 127.7g
- Saturated Fat: 59.9g
- Cholesterol: 223.7mg
- Sodium: 2704.7mg
- Carbohydrates: 62.7g
- Fiber: 11g
- Sugar: 12.1g
- Protein: 34.3g
Instructions:
-
Begin by browning the ground beef and large chopped onion in a large skillet, ensuring the meat crumbles perfectly. Drain and return the mixture to the skillet.
-
To the meat mixture, add flour, chili powder, garlic powder, salt, cumin, and rubbed sage, stirring well to create a flavorful base.
-
Introduce the stewed tomatoes into the mixture and stir well. Bring the concoction to a boil, cover, reduce heat, and let it simmer for 10 to 15 minutes, stirring occasionally.
-
Pour 1 1/2 cups of the red sauce into a 13×9″ baking dish, setting it aside. Wrap the corn tortillas in aluminum foil and heat them at 350°F for 12 to 15 minutes or until softened.
-
Meanwhile, combine 1 cup of chopped onion and 1 cup of sliced olives.
-
Working with one tortilla at a time, sprinkle 2 heaping tablespoonfuls of the onion-olive mixture down the center of the tortilla. Top it with 1/4 cup of the meat mixture, roll the tortilla tightly, and place it in the prepared dish with the seam side down. Repeat this process with the remaining tortillas.
-
Pour the remaining 2 1/2 cups of red sauce over the assembled tortillas. Cover and bake at 350°F for 15 minutes.
-
Uncover the dish and sprinkle it with the shredded colby-monterey jack cheese. Bake it uncovered for an additional 5 minutes until the cheese is perfectly melted.
-
To finish off this delightful dish, top the enchiladas with dollops of sour cream for a creamy and tangy touch.
Red Sauce:
-
In a separate saucepan, cook the crushed garlic in butter for 1 to 2 minutes, stirring often.
-
Gradually stir in the flour and continue cooking, stirring constantly, for an additional minute.
-
Gradually add the tomato sauce and beef broth, incorporating the seasonings. Cook over medium heat, stirring constantly, until the mixture becomes smooth and thickened.
With these detailed steps, you’re ready to create a mouthwatering Mexican feast that will have everyone asking for seconds. Gather your ingredients, roll up your sleeves, and savor the delicious journey of making Enchiladas with Red Sauce – a true culinary masterpiece from lovewithrecipes.com. Enjoy!
