Firehouse Enchiladas
Our take on this popular Mexican dish certainly does not disappoint. Packed with protein and easy to make, this recipe is the perfect dinner solution.
Servings: 6
Equipment
- 3-quart rectangular baking dish
Ingredients
- ½ cup (1 medium) chopped onion
- 1 Tbsp olive oil
- 1 Tbsp all-purpose flour
- 2 tsp chili powder
- 1 tsp ground cumin
- ½ tsp salt
- 2 (8oz) cans no-salt-added tomato sauce
- ¾ cup water
- 1½ lb 95% lean ground beef
- 3 oz reduced-fat Monterey Jack cheese shredded (¾ cup)
- 1 (4oz) can diced green chile peppers undrained
- 12 6-inch corn tortillas
- Bottled hot pepper sauce
- ¼ cup (2 green onions) thinly sliced green onions
Instructions
- Preheat oven to 375℉. For sauce, in a medium saucepan cook onion in hot oil over medium heat about 3 minutes or until tender. Stir in flour, chili powder, cumin and salt. Cook and stir 1 minute. Stir in tomato sauce and the water. Cook and stir until thickened and bubbly; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally. Remove from heat.
- Meanwhile, in a large skillet cook ground beef until meat is brown, using a wooden spoon to break up meat as it cooks. Drain well; return meat to skillet. Stir in ½ cup of the sauce, ¼ cup of the shredded cheese, and the chile peppers.
- Spoon ½ cup of the sauce into the bottom of a 3-quart rectangular baking dish; set aside. Wrap tortillas in microwave-safe paper towels. Microwave on 100% power (high) for 1 minute. Working one at a time, spoon about ¼ cup of the meat mixture onto each tortilla; roll up. Place filled tortillas, seam sides down, in the prepared baking dish. Stir any remaining meat mixture into the remaining sauce. Spoon sauce evenly over tortilla rolls in baking dish. Sprinkle with the remaining ½ cup cheese.
- Bake, uncovered, about 20 minutes or until bubbly. Drizzle with hot pepper sauce and sprinkle with green onions before serving.