Ingredients:
1 pound lean ground beef
1 1/2 cups diced onion
12 flour tortillas
2 1/2 cups enchilada sauce, canned or homemade (homemade recipe shown below)
3 cups shredded cheese
Serve as desired with: shredded lettuce, avocado, cilantro, sour cream
Directions:
Homemade Enchilada Sauce
1/4 cup vegetable oil
2 Tablespoons all-purpose flour
2 Tablespoons chili powder
1 (8 ounce) can tomato sauce (I used pasta sauce)
1 1/2 cups low-sodium chicken broth
1/2 teaspoon garlic powder
1/4 teaspoon salt
Heat oil in a large skillet to medium heat. Whisk in flour and chili powder. Reduce heat to medium and continue to whisk until lightly browned. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, onion salt and salt. Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened.
Enchiladas
1. Preheat oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray.
2. Heat a large skillet. Add ground beef; break apart with a spoon or spatula to crumble the meat. Saute the meat on medium heat until browned (about 5 minutes).
3. Add onion. Saute until just softened, 3 to 4 minutes.
4. Add 1/2 cup of sauce to the prepared pan. Spread it around so it coats the entire bottom of the pan.
5. Assemble the enchiladas: Place tortilla on a work surface. Spoon 1/4 cup of the meat mixture down the middle. Sprinkle 2 Tablespoons of cheese on top of the meat. Drizzle 1 Tablespoon of sauce on top. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling 12 tortillas. Place the tortillas side-by-side in the pan- it's okay if they are all snuggled in there tightly.
6. Pour remaining enchilada sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 30 minutes.
7. Remove pan from the oven and take off the foil. Sprinkle remaining cheese on top; return to the oven and let the cheese melt (about 5 minutes).
8. Serve immediately with desired condiments.
