Ingredients:
1 lb. (½ kg) ground beef
1,5 cups (3 dl) shredded cheese
12 Flour Tortillas
1,5 - 2,5 cup (3-5 dl) Enchilada Sauce
- Heat oven to 400°F (200°C).
- Brown ground beef over medium-high heat until thoroughly cooked; drain. Stir in 3/4 cup enchilada sauce and 1 cup cheese.
- Spoon enchilada filling onto tortillas; roll up and place seam-side down in lightly greased 13×9x2″ (33×22x5 cm) baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining 1/2 cup cheese.
- Bake at 400°F for 15 to 20 minutes, until bubbly.
Enchilada Sauce
3 tablespoons vegetable oil
1 tablespoon flour
1/4 teaspoon chili powder
2 cups (5 dl) chicken stock
1,5 cups (3 dl) tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon garlic powder
- Heat oil in a medium saucepan.
- Add flour, stirring with a wooden spoon until smooth. Cook for 1 minute.
- Add chili powder and cook for 30 seconds.
- Add stock, tomoato paste, garlic powder, oregano and cumin.
- Stir to combine.
- Bring to a boil, reduce heat to low and cook for 15 minutes, stirring occasionally. The sauce will thicken and smooth out.
