ENCHILADAS WITH RED SAUCE
Make and share this Enchiladas with Red Sauce recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Mexican
Time 2h3m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Brown ground beef and large chopped onion in a large skillet, stirring until meat crumbles.
- Drain and return mixture to skillet. Add flour and next 5 ingredients, stirring well.
- Add stewed tomatoes; stir well.
- Bring to a boil; cover, reduce heat, and simmer 10 to 15 minutes, stirring occasionally.
- Pour 1 1/2 cups red sauce into a 13x9" baking dish.
- Set aside. Wrap tortillas in aluminum foil.
- Heat at 350F for 12 to 15 minutes or until softened.
- Combine 1 cup chopped onion and 1 cup sliced olives.
- Working with 1 tortilla at a time, keeping remaining tortillas covered and warm, sprinkle 2 heaping tablespoonfuls onion-olive mixture down center of tortilla.
- Top with 1/4 cup meat mixture. Roll tortilla tightly, and place in prepared dish, seam side down.
- Repeat with remaining tortillas.
- Pour remaining 2 1/2 cups red sauce over tortillas.
- Cover and bake at 350F for 15 minutes.
- Uncover and sprinkle with cheese. Bake, uncovered, 5 additional minutes.
- Top enchiladas with sour cream.
- Red Sauce:
- Cook crushed garlic in butter 1 to 2 minutes, stirring often. Gradually stir in flour.
- Cook, stirring constantly, 1 minute. Gradually add tomato sauce and broth; add seasonings.
- Cook over medium heat, stirring constantly, until smooth and thickened.
Nutrition Facts : Calories 1511.8, Fat 127.7, SaturatedFat 59.9, Cholesterol 223.7, Sodium 2704.7, Carbohydrate 62.7, Fiber 11, Sugar 12.1, Protein 34.3
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