2 tablespoons minced onion (can be dried)
1 clove garlic, minced
2 tablespoons vegetable oil
1 tablespoon flour
2 8 oz. cans tomato sauce
2-4 teaspoons chili powder (to taste, I go for the 4 and spicy)
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Tobasco Sauce (to taste)
1 cup water
Cook onion and garlic in oil to soften. Stir in flour and cook for 2 minutes. Stir in remaining ingredients being careful to whisk it well and not get lumps. Simmer until med. thick. You can add more water if you like a thinner sauce.
1 pound ground beef, crumbled and browned
1 4 oz. can Ortega chiles, drained
2-3 cups Monterey Jack Cheese, shredded
12 corn tortillas (you can use flour if you prefer)
2 green onions, chopped
1/2 cup fresh cilantro, chopped
Add the chiles and 1/2 cup of the enchilada sauce to the cooked meat.
Use a small amount of oil in fry pan and lightly fry each tortilla to make them pliable. Dip tortillas into sauce and fill each tortilla with the meat mixture and a little cheese and whatever other fillings you like (onions, olives, etc.) Roll up. Arrange in Pam sprayed baking dish or on a foil lined cookie sheet. Pour on remaining sauce and sprinkle with remaining grated cheese. Sprinkle green onions on top and heat in oven at 375 degrees for 20 - 30 minutes or until hot and bubbly. Now sprinkle with the fresh cilantro. I serve this with a green salad or sometimes with refried beans or Mexican rice. This recipe freezes beautifully!
Fill with chopped cooked chicken, turkey or just cheese and Ortega chiles. I really like to use the rotisserie chickens from the grocery store and leftover turkey is terrific.