2 Tbsp oil
1 Tbsp minced garlic
2 1/2 cups water
8 oz. can tomato sauce
1 to 2 Tbsp chili powder
1/4 tsp salt
1 tsp cumin
4 oz. can diced green chili peppers, drained
1 tsp oregano
1 chopped onion
1 lb. ground beef
10 8-inch flour tortillas [or 8 (10 inch)
4oz (1 cup) shredded Cheddar cheese
4oz (1 cup) shredded Monterey jack cheese
To prepare enchilada sauce, in medium saucepan, combine
ingredients. Simmer 30 minutes.
To prepare beef filling, in large skillet, cook ground
onion (you may sprinkle with additional chili powder) and drain.
Add 3/4 cup enchilada sauce to meat and cook low 10 minutes or
until sauce absorbed.
To assemble enchiladas, in ungreased skillet, heat each
low heat, 15 seconds per side, dip in sauce, fill with ~2 Tbsp beef
filling and roll up. Place seam side down in 12 x 8 inch baking
dish. Cover enchiladas *evenly* with remaining sauce. Sprinkle
with cheeses and bake uncovered at 350 for 30 minutes.