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October 26, 2021
Enchiladas are so dang good. While many use the store bought sauce when making from home, me included, I wanted to find a sauce from scratch that was quick to make. Use with ground beef or shredded roast, this enchilada sauce will become a staple in your house.
Wanting to meal prep? Double the batch of sauce and freezer half to use at a later date or make two pans and freeze the one!
If you are cooking your beef in a pan, when you remove the beef to let cool, cook the onion in the fat leftover in the pan. If not, add a little oil to pan to cook onions over medium heat until softened, about 8 minutes. Add salt to taste.
Stir in chili powder, cumin, coriander, cayenne, pepper to taste, and cook until spices darken, about 2 minutes. Add garlic. Stir in tomato sauce and wine.
Now that sauce is made, you can mix part of the sauce with the beef if you would like or assemble the enchiladas and pour all of the sauce over the top. I also have added shredded cheese and part of the sauce to the cooled
Warm tortillas prior to assembling, makes them easier to work with. In a 9x13 pan, pour sauce in the bottom of pan and spread evenly. Place beef filling in tortilla, roll, and place seam side down in pan. Repeat until pan is full. Pour remaining sauce over enchiladas. Sprinkle with cheese, cover with aluminum foil, and bake for approximately 15 to 20 minutes until heated through and cheese melted.
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