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Nutrition Facts
Serving Size 1 (456g) Recipe makes 6 servings
Calories 907
Calories from Fat 609		(67%)
Amount Per Serving		%DV
	Total Fat 67.7g	104%
	Saturated Fat 24.2g	120%
	Monounsaturated Fat 27.2g
	Polyunsaturated Fat 11.3g
	Trans Fat 1.1g
Cholesterol 136mg		45%
Sodium 1331mg		55%
Potassium 819mg		23%
Total Carbohydrate 37.1g		12%
	Dietary Fiber 6.4g	25%
	Sugars 5.0g
Protein 40.2g		80%
detailed view... how is this calculated?

Ground Beef Enchiladas

Recipe #54909 | 1 hour | 30 min prep | add private note

⁽⁵²⁾ RATE IT NOW Print Recipe

By: Sheri-BDB
Feb 25, 2003

For great tasting enchiladas with homemade sauce, you have to try this one! It's the only one I make!

SERVES 6 (change servings and units)

Ingredients

Enchilada Sauce

1/4 cup shortening
1/4 cup flour
2 tablespoons chili powder
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 cups water
2 (8 ounce) cans tomato sauce
3 teaspoons beef bouillon granules

Enchiladas

1 1/2 lbs ground beef
1 onion, chopped
salt
pepper
1/2 cup oil
1 dozen corn tortilla
6 ounces sliced olives
3 cups cheddar cheese, grated

Directions

1
In skillet put in shortening and melt, add flour and cook just until lightly browned (be careful don't do it to long).
2
Add seasonings making a paste.
3
Add water gradually then add tomato sauce and add beef granules.
4
Cook until thick stirring constantly.
5
In separate skillet, cook ground beef and onions until done; drain.
6
Salt and pepper to taste.
7
Place 1/2 cup oil in pan and heat.
8
Heat the tortillas in oil, one by one.
9
Dip the tortillas in the sauce.
10
Add 2 or 3 tablespoons ground beef mixture to each tortilla and a sprinkle of olives to each and a little sprinkle of cheese.
11
In a 9x13 pan spread a thin layer of sauce on bottom.
12
Roll up enchiladas and place in pan.
13
Cover enchiladas with remaining sauce and cheese and sprinkle with olives.
14
Bake in oven at 350°F degrees for 30 minutes.

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Featured Reviews for This Recipe

From: Chef #1234048

On Nov 19, 2009

Absolutly wonderful! My Mexican inlaws (born and raised in Mexico) were impressed. This has got to be by far one of the BEST sauces I've ever had. Everything was perfect, spices, consistency, texture all of it. We had the usual rice and beans with it and it was excellent. Thank you so much for such and awesome recipe.

0 people found this review helpful

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From: CALaura

On Sep 28, 2009

The sauce was really super! So easy to make and as my daughter said--it takes really fresh. I made the day ahead and doubled the recipe--one for the freezer and one for dinner. The one that sat in the fridge for a day turned out kind of mushy, more like enchilada casserole--prob should have left off the sauce on top until I was ready to bake--but my son said "it was really good tasting mush"!

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From: • m a n t e e g a •

On Feb 8, 2005

I agree with Melany, I will never buy canned sauce again! Thanx for the recipe, especially now that I am in a place where even the canned sauce is hard to find! TIP: when making the roux, melt the shortenong, then remove it from the heat completely, then stir in the flour and spices. You can return it to the heat afterwards, and not have to worry about burning the sauce. The shortening shouldn't put off smoke at any point. If it does, it's too hot, and that can go for grease in any recipe!

11 people found this review helpful

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From: Melany *

On Mar 18, 2003

These are fantastic! This was my first time making a homemade enchilada sauce, and I'll never buy canned again! Very filling, nicely spiced, and tasty. I will make this recipe again and again. Thank you so much!

9 people found this review helpful

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