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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.