Enchiladas
1/4 cup of chopped onion
1 cup of sweet bell pepper, chopped
1 fresh garlic clove, minced
2 Tbsp vegetable oil
2 Tbsp flour
1 Tbsp chili powder
1/2 tsp salt
1 cup of water
1 envelope of instant beef broth
1 cup of fresh tomato, peeled, chopped
Your best left over chili or if you do not make homemade chili you may
substitute 1 - 15 oz can of chili with beans, mashed
flour tortilla shells
1 lb. of ground beef, fried, drained
1 lb. Cheddar cheese, shredded
1 cup of fresh onion, chopped
Saute the onion, bell pepper, and garlic in oil in a large skillet for 5 minutes. Stir in flour, chili powder, and salt; cook, stirring constatntly, just until bubbly. Stir in water and broth; continue cooking and stirring until sauce thickens and bubbles for 1 minute. Add chopped tomato and chili; bring to boil, lower heat, and simmer for 15 minutes.
Cook tortillas following label directions. Place cooked tortillas on a flat surface and fill each with ground beef, cheese, and onion-dividing the ingredients evenly. Roll up each filled tortilla and place, touching in a large oblong cake pan 11x7x2 or larger. Pour the cooked sauce over the top of the rolled tortillas, Sprinkle 1/4 cup shredded cheese on top. Bake at 325 degrees for 25 minutes. May be made in advance and baked just prior to serving.
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