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.....
Enchilada Sauce
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
Enchiladas
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.
Comments
I think olives would be yummy.
Also, I just saw your lemon cake. That looks incredible!