Ok, you're fixing 2 things here: the enchilada sauce and the enchiladas. First, let's make the sauce.
The ingredients for the Red Enchilada Sauce are:
2 Tbsp oil
2 Tbsp flour
4 Tbsp chili powder (less if your kids don't like spicy)
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp cumin
1/4 tsp oregano
2 cups chicken broth
Heat the oil in a skillet over medium-high heat.
Wisk in the flour for one minute.
Add the seasonings.
Gradually stir in the chicken broth, wisking consistently to remove lumps. Reduce heat and simmer for 10-15 minutes until thickened.
While that's simmering, prep the filing for the enchiladas.
Diced onion (the amount is up to you -- I used half a large onion
2 lbs grass-fed ground beef (You could get away with 1 lb if you had to)
Sprouted wheat tortillas
Shredded cheese for topping
Sautee the onion in a little oil until soft.
Add your ground beef and cook until browned. Add some of your enchilada sauce to the ground beef. This is flexible! Season your meat how you'd like to.
Put some enchilada sauce in the bottom of a 9 x 13 casserole dish and preheat your oven to 350.
Now it's time to roll your enchiladas. Place a tortilla on a plate and scoop your meat into the middle and roll it up. Feel free to add sour cream, cheese, olives, etc.
Place it in the pan seam side down. Repeat until your pan is full.
Ladle the enchilada sauce over the rolled tortillas and top with cheese.
Pop it in the oven for a few minutes until the cheese is melted. Serve with shredded lettuce, guacamole, tortilla chips, refried beans or anything else you'd like!
Here's a quick tip:
Make a double batch of the enchilada sauce and freeze it for a quick dinner another night. I always keep my freezer stocked with tortillas. The ground beef cooks up quickly so this could be a super quick meal that even your husband could throw together!
Until next time,