If you asked me what my favorite type food was, I would have to say Mexican. Italian is a close second, but that’s for another post.
This recipe is from a fellow military mom, Laura. She graciously shared it with me and now I’m sharing with you.
2 pounds ground chuck
1 medium onion, chopped
1 can green chilies
1 can chopped black olives
32 oz. red enchilada sauce (Recipe below, or store bought is fine)
In a large skillet, brown the ground chuck and onion. Drain and return to the pan. Add one cup of the Enchilada Sauce and green chilies and simmer for 2-3 minutes. (I omitted the green chilies in this because my dear husband can’t handle spicy food.)
To assemble the enchiladas, spread a thin layer of the enchilada sauce over the bottom of a 9X13 pan. To each tortilla add a large spoon of the meat mixture and top with grated cheese.
Fold the bottom of the tortilla over the mixture, then roll and place seam side down into your prepared pan.
Cover with the remaining enchilada sauce. Top with lots of grated cheese, and cover in aluminum foil.
Bake at 350 degrees for 25 minutes. Remove the foil and continue to bake until the cheese is melted and golden brown.
1/4 cup oil
1/4 cup flour
1- 28 oz can crushed tomatoes
3 tablespoons chili powder
1 1/2 teaspoons oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1 tablespoon brown sugar
salt & pepper to taste
Heat the oil in a medium skillet. Add the flour and whisk until it is smooth. Cook for 2-3 minutes.
Add the tomatoes, chili powder, oregano, onion powder, garlic powder, cumin, and brown sugar. Cook on medium heat until it begins to thicken, about 10 minutes. Stir frequently as it will stick and scorch.
The longer this cooks, the darker the sauce becomes.
Here is the final product. Add sour cream, lettuce, tomatoes, hot sauce (for me)….it’s scrumptious!