Garlic Chili-beef Enchiladas

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 8 (7 inch) flour tortillas
• 1 lb ground beef
• 1 onion, finely chopped
• 2 -3 tablespoons minced fresh garlic
• 1 -2 jalapeno pepper, seeded and finely chopped
• 2 tablespoons flour
• 1 -3 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 2 -3 tablespoons oxo beef bouillon powder (or use 3 small packages)
• 2 tablespoons worcestershire sauce
• 1 1/2 teaspoons seasoning salt (or to taste)
• 1 teaspoon black pepper
• 1 (14 ounce) can stewed tomatoes (slightly drained)
• 3 cups grated cheddar cheese, divided
• 1/3 cup butter
• 2 -3 tablespoons minced fresh garlic
• 1 tablespoon chili powder (or to taste)
• 2 teaspoons cumin (or to taste)
• 1 teaspoon dried oregano
• 1 teaspoon seasoning salt
• 1/2 teaspoon cayenne pepper (or to taste, or use tabasco sauce to taste)
• 1/3 cup flour, plus
• 2 tablespoons flour
• 1 3/4 cups canned beef broth
• 1 (398 ml) can tomato sauce

Recipe

• 1 butter a 13 x 9-inch baking dish.
• 2 to make the sauce; heat butter in a saucepan over medium-low heat; add in garlic, chili powder, cumin, orgeano, 2 teaspoons seasoned salt and cayenne pepper and flour, cook stirring for 2 minutes.
• 3 add in canned beef broth and bring to a boil; whisking/stirring until bubbly and thickened.
• 4 add in tomato sauce; simmer for about 4-5 minutes over low heat.
• 5 adjust all seasonings to taste; remove from heat.
• 6 spread about 1-1/2 cups of the sauce into the buttered baking dish; set the remaining sauce aside.
• 7 for the filling; in a skillet cook the ground beef with onions, garlic and jalapeno pepper until no longer brown; drain all fat.
• 8 add in flour, chili powder, cumin, oregano, beef bouillon powder, worcestershire sauce, seasoned salt and black pepper; cook for 2 minutes.
• 9 add in stewed tomatoes then break up the tomatoes with a fork; bring to a simmer; cook uncovered for about 25 minutes (adjusting seasoning to taste).
• 10 after the 25 minutes cooking time add in 1 cup shredded cheddar cheese; stir until melted then remove from heat.
• 11 to assemble the enchiladas; spread about 1/4-cup pf the beef mixture down the center of each flour tortilla, then sprinkle with 2-3 tablespoons shredded cheddar cheese (or to taste).
• 12 roll up tightly and place seam-side down over the sauce in the baking dish.
• 13 drizzle the remaining sauce over the enchiladas.
• 14 cover and bake in a 350 degree oven for about 12-15 minutes or until heated through (do not overcook or the tortillas will become soggy).
• 15 remove from oven and sprinkle with about 1 cup grated cheddar cheese and return to bake uncovered for another 8 minutes or until the cheese has melted.
• 16 let stand for about 20 minutes or more before serving.