Ingredients for Enchiladas With Red Sauce
- Beef
- 1 medium onion, chopped
- Flour
- Chili Powder
- Garlic Powder
- Salt
- Cumin
- Rubbed Sage
- Stewed Tomatoes
- 12 corn tortillas (6-inch)
- Ripe Olives
- Colby Monterey Jack Cheese
- Sour Cream
- 2 cloves garlic, minced
- Butter
- Tomato Sauce
- Beef Broth
- Ground Cumin
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How to Make Enchiladas With Red Sauce
- Preheat oven to 375°F (190°C).
- In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the chili powder, cumin, oregano, salt, and pepper. Cook for 1 minute more.
- Lightly oil a 9x13 inch baking dish.
- Fill each tortilla with a spoonful of the beef mixture.
- Roll up the tortillas and place them seam-down in the prepared baking dish.
- Pour the enchilada sauce evenly over the enchiladas.
- Sprinkle with shredded cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
112 g
Sugar
48g
Fat
299g
Carbs
20g
