The home made Chili-Tomato sauce comes together quickly and makes these enchiladas taste extra special. The ingredients are all inexpensive and things that can be kept on hand. They can easily be vegetarian by not using the ground beef. I pulled the recipe from one of my favorite cookbooks, More with Less.
Here’s what you’ll need for the sauce:
The refried beans will be used later, not in the sauce.
Here’s what you’ll need for the enchiladas:
Serves: 8-10 servings
- 1 onion (pretend like that made it into the photo), minced
- 3½ cups tomato sauce (I used 1-15oz can and 2-8oz cans)
- 2 cloves garlic, minced
- 1-2Tbs. chili powder
- ¼ tsp. oregano
- 1 tsp. salt
- ¾ lb. ground beef (mine had been browned out and frozen in a ziplock bag)
- 1 onion, chopped
- 1 can refried beans
- 1 tsp. salt
- ⅛ tsp. garlic powder or 1 cloved garlic, mashed
- 12 tortillas
- 2 cups shredded cheddar cheese
- Saute the onion in oil, just until it is tender but not brown.
- Add the other sauce ingredients and simmer while you prepare the enchiladas.
- Brown the meat and onion together.
- Stir in all the ingredients, except the tortillas and cheese.
- Spread about ⅓ cup of this mixture on each flour tortilla and roll to close.
- To assemble the dish, spread some of the sauce in the bottom of a large baking pan.
- Put the rolled up tortillas, fold side down in the pan.
- Pour the remaining sauce over the tortillas and top with cheddar cheese.
- Bake uncovered at 350 degrees for 15-20 minutes, or until they are heated through.