Enchiladas With Red Sauce Casserole
From wdsdy 15 years ago
- 20 minutes to make
- Serves 6
This is a "Southern Living" tried and true recipe! My son, Chris, loves this casserole! And my hubby does too! NOTE: Cooking times are approximate and may be a little bit longer!
Ingredients
- RED SAUCE* -- shopping list
- 8 cloves garlic shopping list
- 1/2 cup butter, melted shopping list
- 1/2 cup all-purpose flour shopping list
- 2 (8-ounce) cans tomato sauce shopping list
- 2 cups canned diluted beef broth shopping list
- 2 Tablespoons chili powder shopping list
- 2 teaspoons rubbed sage shopping list
- 2 teaspoons ground cumin shopping list
- ENCHILADAS -- shopping list
- 1 pound ground beef shopping list
- 1 large onion shopping list
- 1 Tablespoon plus 2 teaspoons all-purpose flour shopping list
- 1 Tablespoon chili powder shopping list
- 2 teaspoons garlic powder shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon cumin shopping list
- 1 (14.5-ounce) can stewed tomatoes, undrained shopping list
- *Red Sauce shopping list
- tortillas -- shopping list
- 12 (6-inch) corn tortillas shopping list
- 1 cup finely chopped onion shopping list
- 1 cup sliced ripe black olives shopping list
- 1 (8-ounce) package colby-monterey jack cheese blend shopping list
- GARNISH -- shopping list
- sour cream shopping list
- Additional ripe black olives shopping list
How to make it
- RED SAUCE --
- Cook garlic in butter in a large saucepan over medium heat, stirring constantly, 1 to 2 minutes.
- Gradually stir in flour.
- Cook, stirring constantly, 1 minute.
- Gradually add tomato sauce and broth; add remaining ingredients.
- Cook, stirring constantly, until smooth and thickened.
- Yield: 4 cups.
- ENCHILADAS --
- Brown ground beef and chopped onion in a large skillet, stirring until meat crumbles and is browned.
- Drain and return to skillet.
- Add flour and chili powder, garlic powder, salt, ground cumin, and rubbed sage, stirring 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 13- x 9- x 2-inch baking dish.
- Set aside.
- TORTILLAS --
- Wrap tortillas in aluminum foil, and heat at 350 degrees F for 12 to 15 minutes or until softened.
- Combine 1 cup chopped onion and 1 cup chopped olives; stir well.
- Working with 1 tortilla at a time, keeping remaining tortillas covered and warm.
- Sprinkle 2 heaping Tablespoonfuls olive-onion 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 Red Sauce over tortillas.
- Cover with aluminum foil and bake at 350 degrees F for 15 minutes or until thoroughly heated.
- Uncover and sprinkle with cheese.
- Bake, uncovered, 5 additional minutes or until cheese melts.
- Garnish enchiladas with sour cream and additional olives.
- Serve and enjoy!
People Who Like This Dish 3
- greekgirrrl Long Island, NY
- dooley Crossroads, TX
- dandelion Ashland, NE
- wdsdy GA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 1 people-
Great recipe...you just can't beat a good enchilada!!
greekgirrrl
in Long Island loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 6
-
All Comments
-
Your Comments
" It was excellent "