Serves 16
Directions
- 1Heat oil in a pan over medium heat and soften tortillas by frying until blistered, then remove and drain.
- 2Reduce heat to low, add 3 tablespoons of oil and butter to the pan, and allow butter to melt.
- 3Sprinkle in flour and cook for one minute to create a roux.
- 4Add chili powder and spices to the roux, then gradually pour in beef broth.
- 5Whisk in tomato paste, turn heat to medium, and simmer until the sauce thickens.
- 6In a separate hot pan, add ground beef and spices, cooking for a few minutes.
- 7Add diced onion and cook for a few more minutes, then remove excess grease.
- 8Mix in tomato paste.
- 9Dissolve cornstarch in beef broth and add to the meat mixture, simmering until seasoned beef is ready.
- 10Spread enchilada sauce on the bottom of a baking dish.
- 11Dip each tortilla in sauce, fill with cheddar cheese, seasoned beef, and chopped onion, then roll and place in the baking dish.
- 12Cover the rolled enchiladas with more sauce and top with cheese.
- 13Bake until the cheese has melted.
Ingredients
- to cover bottom amount oil
- 16-20 whole corn tortilla
- 3 tbsp oil
- 3 tbsp butter
- 6 tbsp all-purpose flour
- 6 tbsp chili powder
- to taste amount spices
- 5 1/2 cup beef broth
- 2 tbsp tomato paste
- 2 lb ground beef
- 1/2 whole onion
- 2 tbsp tomato paste
- 2 tbsp cornstarch
- 1/2 cup beef broth
- 2 lb medium cheddar cheese
- to taste amount onion (optional)
Equipment
panbaking dish
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