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

1. Heat oven to 400°F (200°C).
2. Brown ground beef over medium-high heat until thoroughly cooked; drain. Stir in 3/4 cup enchilada sauce and 1 cup cheese.
3. 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.
4. 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

1. Heat oil in a medium saucepan.
2. Add flour, stirring with a wooden spoon until smooth. Cook for 1 minute.
3. Add chili powder and cook for 30 seconds.
4. Add stock, tomoato paste, garlic powder, oregano and cumin.
5. Stir to combine.
6. Bring to a boil, reduce heat to low and cook for 15 minutes, stirring occasionally. The sauce will thicken and smooth out.

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Ingredients:
1 Tbsp Celery Seed
1 Tbsp Whole Black Peppercorns
6 Bay Leaves
1/2 Tsp Whole Cardamom
1/2 Tsp Mustard Seed
4 Whole Cloves
1 Tsp Sweet Hungarian Paprika
1/4 Tsp Mace

Preparation:

In a spice grinder or small food processor, combine all of the ingredients. Grind well and store in a small glass jar.

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