Hamburger
Enchiladas
Enchilada Sauce:
2 Tbsp. Oil
½ cup finely chopped onion
2 cloves garlic, minced
1 beef bouillon cube
½ cup hot water
20 oz. jar tomato sauce
2 Tbsp. chili powder
1 tsp. sugar
½ tsp. salt
1 tsp. cumin
½ cup cold water
1 Tbsp. cornstarch
Beef Filling:
1 Tbsp. oil
½ cup chopped onion
2 cloves garlic, minced
1 lb. ground beef
6 red chili peppers
2 cups cooked rice
6-8 flour tortillas
8 oz. shredded cheddar cheese
5-6 hot green Chile peppers
Enchilada Sauce:
Heat oil in medium sauce pan; sauté
onion, garlic and clove until tender. Dissolve bouillon in hot water; add to
onion mixture. Stir in tomato sauce, chili powder, sugar, salt and cumin. Combine cold water and cornstarch; gradually
stir into sauce mixture. Simmer 10-15 minutes or until slightly thickened.
Beef Filling:
In large skillet heat oil; sauté onion
and garlic until tender. Stir in ground
beef and cook until no longer pink; drain off excess grease if necessary. Add peppers, rice and ¾ cup of the enchilada
sauce. Simmer 10-15 minutes.
Heat oven to 375º. Pour 1 cup of the
enchilada sauce onto a large plate. Lay
tortilla on plate and flip to cover both sides with sauce. Spoon ¼ cup mixture
into center and roll up. Place in
lightly greased baking dish seam side down. Continue using remaining
ingredients. Pour remaining enchilada
sauce over top. Bake 375º 15 minutes.
Remove from oven and sprinkle with cheese and hot Chile peppers. Bake an additional
5-6 minutes until cheese is melted and bubbly.
© Crackerberries 2016
