Beef Enchiladas

Tonight I conquered yet again, one of my major cooking fears, that being; enchiladas. For some reason the thought of dunking a tortilla in sauce and then putting meat in it and then rolling it up and baking it just always sounded hard and scary. But today I decided to put worry to the way side and just go a head and do it!


1/4 cup vegetable oil

2 tablespoons self-rising flour

1/4 cup chili powder

(8 ounce) can tomato sauce

1 1/2 cups water

1/4 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon onion salt

salt to taste

1 lb ground beef

8 tortillas

1 cup shredded cheese (I used parmesan because that's what I had, cheddar or jack would work well too)


  1. Preheat oven to 350°
  2. Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
  3. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.
  4. Brown meat in a separate skillet
  5. Dip one side of the tortilla in the sauce
  6. Scoop 1/4 c ground beef into the tortilla and spread it out
  7. Roll the tortilla and place it in a lightly greased 9x13 pan; seam down
  8. Repeat until all the meat and tortillas are gone
  9. Pour remaining sauce over the top of the enchiladas
  10. Sprinkle cheese evenly over the top
  11. Bake for 20 minutes

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