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Enchiladas

These are so full of flavor. They are not the quickest meal to prepare, but well worth the effort.


My friend Erin gave me her family recipe for Red Enchilada Sauce and it is simple and delicious.

In a small saucepan, combine and heat for 5 minutes:
2 Tbsp flour (or 1 Tbsp cornstarch)
1 Tbsp chili powder
1 Tbsp ground cumin
1/2 tsp oregano
2 tsp beef bullion
2 cups water (or canned bean juice)
3 Tbsp oil

Prepare the filling. I put all the filling ingredients together in a bowl or on my cutting plate.
The following ingredients are some ideas of what can go in them:
Meat (chicken, beef, ground beef, ground turkey, pork)
Beans (pinto, black, kidney)
Veggies (corn, cilantro, bell pepper, onion, finely chopped zucchini)

In a large oven dish, cover a large tortilla with the prepared sauce on both sides (by either dipping it in or pouring some sauce over and rubbing around with a spoon.) Then, place some of the filling in the center of the tortilla and roll it up and place in the pan with the seam side down.  Continue until the pan is full (about 8-10 tortillas). Pour any remaining sauce over the top and bake at 375 degrees F for 30-40 minutes.


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