Wednesday, February 18, 2009
This is a great enchilada recipe that I found on Recipezaar. The homemade sauce is far superior to any store bought one and also pretty simple to make. I would NOT want to know the calorie content of this one though!! The only thing I changed was omitting the olives. I love black olives but didn't have any. When I think of black olives I always remember when my cousins and I were at our grandparents house every Sunday for spaghetti and meatballs. My grandma always had a dish filled with pitted black olives and my cousins and I would put one on the tip of each finger (hey, we were creative!) and eat them! I am happy to say that I have outgrown that trait.....
1/4 cup shortening
1/4 cup flour
2 tbs chili powder
1/2 tsp oregano
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp salt
2 cups water
2 (8 ounce) cans tomato sauce
3 tsps beef bouillon granules
1 1/2 lbs ground beef
1 onion, chopped
salt & pepper, to taste
1/2 cup oil
1 dozen corn tortillas
6 ounces sliced olives
3 cups cheddar cheese, grated (I used a Mexi Blend)
In skillet, put in shortening and melt, add flour and cook JUST until lightly browned (be careful not to cook too long).
Add seasonings making a paste.
Add water gradually then add tomato sauce and add beef granules.
Cook until thick, stirring constantly.
In separate skillet cook ground beef and onions until done; drain.
Salt and pepper to taste.
Place 1/2 cup oil in pan and heat.
Heat the tortillas in oil, one by one.
Dipp the tortillas in sauce.
Add 2 or 3 tablespoons ground beef mixture to each tortilla and sprinkle with olives on each and also sprinkle with a little cheese.
In a 9x13 pan spread a thin layer of sauce on bottom.
Roll up enchiladas and place in pan.
Cover enchiladas with sauce and cheese and sprinkle with olives.
Bake in oven for approximately 30 minutes.