CHEESE ENCHILADAS WITH CHILI SAUCE

CHEESE ENCHILADAS WITH CHILI SAUCE image

Yield 16 pieces

Number Of Ingredients 18

Chili Sauce:
1 1/2 lean ground beef
1/2 c. chopped onion
2 tsp. garlic powder
1 1/2 salt
1 tsp. pepper
8 c. beef broth (I used less)
2 cans (14.5) ounces diced tonatoes
3 tbl. chili powder
1tbl. plus 1 1/2 tsp. Paprika
1 tbl. ground cumin
1/3 c. cornstarch
1/3 c. water
Enchilads:
16 corn tortillas (can use flour)
6 cups (24 oz) shredded cheddar cheese
1 c. chopped onion
1 c. shredded american cheese (I used more american and less cheddar)

Steps:

1. For sauce, in dutch oven, brown beef with onions, garlic powder, salt and pepper. Drain andd broth, tomatoes, chili powder, paprika and cumin. Mix well and bring to boil. Reduce heat and simmer uncovered for 1 hour. (more to thicken) 2. In small bowl, mix cornstardh amd water until constarch is dissolved. Gradually add to sauce stirring constantly. Cook for 5 mins. 3. Heat oven to 350 f 4. If nessary heat 1/2 inch of oil in pan until hot not smoking fry tortillas for 2 sec each side to soften. 5. Combine cheddar and onion is bowl. Spoon 1/3 cup in center of tortilla. Roll and put in baking dish. Top with sauce. Cover with foil. 6. Bake 10 mins or until hot. 7. Remove foil and sprinkle with american cheese. Continue baking until cheese is melted.