Difficulty: Easy
Ingredients
4 large burrito wraps
1 1/2 lb. ground round
1/2 onion chopped
1 green pepper chopped
1 small can chopped green chilies
1 1/2 tsp chili powder
1 tsp garlic powder
1 tsp sugar
1 cup chopped tomato or cherry tomato halves
2 tbsp cilantro leaves
2 cup shredded Mexican style cheese blend
Enchilada Sauce
3 tbsp vegetable oil
1 tbsp flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato puree
1 tsp dried oregano
1 tsp ground cumin
1 tbsp sugar
Directions
Cook ground beef with onion, green pepper and seasonings, set aside. prepare enchilada sauce, in a medium saucepan; heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato puree, oregano, and cumin. Whisk to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Layout tortillas and place meat filling in center then add the cheese (save some cheese for the top of enchiladas), fresh tomato, green chilies and the cilantro leaves, wrap or roll. Ladle some of the sauce on bottom of baking dish. Add the enchiladas seam side down, ladle more sauce,( don't drown your enchiladas) and top with cheese. Cover with tin foil and bake at 375 degrees for 30 minutes.
Serves 4
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