Beef & Cheese Enchiladas

Ingredients

• 1 lb ground beef
• 1 small onion, chopped fine
• 1/8 teaspoon garlic salt
• 1/4 cup olive oil or vegetable oil
• 1/4 cup flour
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 2 tablespoons chili powder
• 1/2 teaspoon dried basil
• 1 teaspoon ground cumin
• 1/4 teaspoon dried coriander
• 1/8 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon salt

• 1 (15 ounce) can tomatoes, pureed in blender
• 14 ounces chicken broth
• 1/2 cup water
• 12 corn tortillas
• 1/2 lb monterey jack cheese, grated
• 1/2 lb cheddar cheese, grated

Directions

1. 1

   Brown ground beef with onion and garlic salt just until pink is gone.Remove beef from skillet and set aside.

2. 2

   In the same skillet heat the oil. Add the next 11 ingredients and stir over heat until bubbly and spices have released their fragrance.

3. 3

   Stir in tomato puree, and stir till well blended. Stir in broth and water. Bring to a boil and lower heat.Taste and adjust seasoning. Leave to simmer until slightly thickened.

4. 4

   Preheat oven to 400*.

5. 5

   In a casserole dish spoon a couple of tablespoons of the sauce to coat bottom. Pick up one tortilla with tongs and dredge the tortilla through the sauce.

6. 6

   Leave the tortilla submerged just enough to soften but not fall apart.

7. 7

   Lay tortilla in the casserole and spoon 1/12 of the beef mixture & 1/12 of the Jack cheese. Roll the tortilla over the filling and lay seam side down in the casserole.

8. 8

   Repeat with the rest of the tortillas. Pour remaining sauce over all the enchiladas. Sprinkle the Cheddar over the top of the casserole.

9. 9

   Bake in 400* oven for 20 minute or until sauce is bubbling and cheese is melted.