Homemade Beef & Cheese Enchiladas

I know everyone knows how to make Beef and Cheese Enchiladas, but I had to share this recipe, because this is by FAR my favorite enchilada sauce recipe! 

Forget buying Enchilada sauce, after you taste homemade and see how easy it is to make, there will be no reason to buy that metallic-tasting canned stuff EVER AGAIN!!!

{click title to print}

Ingredients

• FOR THE FILLING:
• 2 pounds Beef
• 2 whole Medium Onions, Finely Chopped
• 1 teaspoon Each, Salt And Pepper
• 2 bags Mexican Cheese Shreds, 6 Cups Total
• FOR THE SAUCE:
• 2 cans (15 Ounces Each) Tomato Sauce
• 2 cans (14 Oz Each) Chicken Broth
• ¾ cups Oil
• 6 Tablespoons Flour
• 6 Tablespoons Chili Powder
• 1-½ teaspoon Cumin
• 1-½ teaspoon Garlic Powder
• 1-½ teaspoon Onion Salt
• 1 teaspoon Salt
• 24 whole Tortillas (white Or Wheat Depending On Your Preference)

Brown 2 pounds of hamburger with chopped onions, salt and pepper. Drain and set aside. In a LARGE family skillet or nice sized stock pot, heat oil to medium heat, then whisk in flour and chili powder. Continue to whisk until lightly browned. Add tomato sauce, chicken broth and all remaining seasonings. Stir until smooth, continuing to stir until slightly thickened, about 10 minutes.
Spray 2 – 9×13 pyrex baking dishes and set up assembly line style: Tortillas, sauce, beef and cheese. Dip a tortilla in the enchilada sauce, allowing excess to drip off back into the skillet. Lay on a plate for filling with 3 or so tablespoons of meat and a small handful of cheese. Roll tight and lay in baking dish. Repeat until all 24 tortillas have been filled. Scrape remaining sauce over both pans of enchiladas and top with remaining shredded cheese.
Bake at 350* for 30 minutes each, or freeze the second pan for another day.

*This recipe makes 24 enchiladas and about 8 cups of enchilada sauce.

We served ours with:

Baked Brown Spanish Rice

AND

7 Layer Tostada Dip

Ole’!

~T