Ingredients (Enchilada Sauce)
2 Tbsp oil
1 small white onion – finely minced
2 cloves garlic, finely minced
2 Tbsp chili powder, to taste
1/2 tsp oregano
1 tsp cumin
1/2 tsp salt
4 cups tomato sauce
Cooking oil for softening tortillas
Chopped or sliced black olives for garnish (optional)
Heat cooking oil in heavy saucepan. Add onion and garlic, saute until soft. Add tomato sauce, chili powder, oregano, cumin, and salt. Cover and simmer approximately 30 minutes.
Ingredients (Beef Enchiladas)
1 lb. lean ground beef
½ cup chopped onion
2 cloves garlic, crushed
½ tsp salt
¼ tsp pepper
Homemade Enchilada Sauce (see above)
8-10 small tortillas
¾ cup shredded Monterey Jack or Cheddar cheese
1 Tbsp chopped fresh cilantro
sour cream (optional)
Preheat oven to 350 F. In a large non-stick skillet, brown ground beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink. Pour off grease.
Season with salt and pepper to taste. Stir in 1 cup enchilada sauce.
Pour the remaining enchilada sauce into a shallow dish. A pie pan would work perfectly. Dip tortillas, one at a time, into sauce to coat both sides. Spoon beef mixture evenly down the center of each tortilla and roll up (I use a 1/4 measuring cup, I don’t fill it all the way just a bit under). Place beef enchiladas seam-side down in a 13×9-inch baking dish.
Cover dish and bake in oven for 15 minutes.
Uncover enchiladas. Spoon reserved enchilada sauce over beef enchiladas. Sprinkle with the cheese. Continue baking uncovered for 10 minutes or until cheese is melted. Sprinkle liberally with cilantro.
If you don’t feel up to making the enchilada sauce, you can use 2 cans of enchilada sauce (10oz).