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:
Enchiladas with Chili-Tomato Sauce
Servings: 8 -10 servings
Ingredients
For the sauce
- 1 onion pretend like that made it into the photo, minced
- 3 1/2 cups tomato sauce I used 1-15oz can and 2-8oz cans
- 2 cloves garlic minced
- 1-2 Tbs. chili powder
- 1/4 tsp. oregano
- 1 tsp. salt
For the enchiladas
- 3/4 lb. ground beef mine had been browned out and frozen in a ziplock bag
- 1 onion chopped
- 1 can refried beans
- 1 tsp. salt
- 1/8 tsp. garlic powder or 1 cloved garlic mashed
- 12 to rtillas
- 2 cups shredded cheddar cheese
Instructions
For the sauce
- 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.
For the enchiladas
- Brown the meat and onion together.
- Stir in all the ingredients, except the tortillas and cheese.
- Spread about 1/3 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.
I’m showing this off at Finding Joy in My Kitchen, Ingredient Spotlight: Beef and Tomatoes
How the heck do you take such great picture?! Mmmm……
Your missing onion made me laugh! I have totally done this! These look great! I love enchiladas!
Wow – your new site looks fabulous. Where have I been that I haven’t been over here?
These look great – I think I have everything to make these on hands. On their earlier post about eating out, we live about twenty minutes out of town, so we don’t go out often. I like to have just staples like these on hand so that dinner is easy to throw together when I need to.
These would be perfect for Cinco de Mayo!
Looks yummy! And pretty easy to put together too 🙂
Oh yummmmmmmmmmmmm! Hi from SITS!
I made these for Cinco de Mayo and they were so yummy!!!! Even better the 2nd day for lunch 🙂
I came upon your blog quite by accident. I just love it! I am so excited to try some of your recipes. The ingredients for alot of your recipes are things that I have around the house. I love to cook and I cook every night. I will have to try something tomorrow and let you know how it goes. I have been in a cooking rut and your recipes are just what I needed.
Thank you,
Liz Easton
I was googling a good jambalaya recipe and cane across your site . Love it! I’ve been married for three years and still “learning” how to cook these recipes see easy and most if the stuff is around the pantry! Thanks for the confidence and keep up the good work!!!
Sarah, I’m so glad you found me 🙂 Happy cooking!