Enchiladas with homemade sauce

Both recipes I got from Recipezaar but from different chefs.

Enchilada Sauce:
This is a brown sauce.
Combine in a sauce pan:
3 tbsp chili powder
3 tbsp flour
1 tsp cocoa powder (yes like the kind you make brownies and cakes with)
1/2 tsp garlic salt
1 tsp oregano

Measure out 3 cups of water. Mix in enough water to make a thin paste. The idea is to not get a lumpy sauce. Start with just a little water.

Once you have a paste add the remaining water. Heat over medium heat and stir until sauce thickens.

Add a 6ounce can of tomato sauce. The sauce is now ready for your enchiladas but, if possibly, let it cool before using it so you don't burn your fingers!


For the enchiladas you need:
1lb ground beef (strain and rinse to remove excess oil)
1/4 cup chopped onion
1 tsp garlic powder (or jarred)
1 tbsp Worcestershire sauce
1 8ounce can tomato sauce (if you are making both the sauce and the enchiladas you can just buy a reg size can and use half in each)
1 tsp papkira
1 tsp oregano
2 tsp chili powder
1/2 tsp cumin
1/2 tsp black pepper
3 cups shredded cheese
1 19ounce can enchilada sauce (or the sauce above and you will have leftovers)
12 corn tortillas (you could use flour and usually i like flour more but WOW the corn really made these AMAZING)
vegetable oil

In a pan add the all the ingredients from beef through black pepper.

In another skillet heat oil. Dip corn tortillas, one at a time in the oil for about 10secs per side. Lay on paper towels to pick up excess oil.

In a 10x13 baking dish pour just enough enchilada sauce to cover bottom of dish.

Fill each tortilla with a spoonful of the meat mixture. You can add other fillings if you like such as cheese, olives, onions, or diced tomatoes. I added a little bit of cheese. The key is not to over stuff. The tortilla should be able to roll fully closed.

Roll each tortilla and place seam side down in pan.

Do this for all 12 tortillas. I had extra filling and room in my pan at the end so I made up two more tortillas for a total of 14.

Pour remaining sauce over tortillas and top with cheese. Again, other toppings may be used such as olives, jalapeños, onions, or diced tomatoes

You can either refrigerate until ready to bake (like a few hours later or the next day) or bake immediately.

Bake at 350 for 20mins (30 if refrigerated).

Top with sour cream

Serve with Spanish rice....I'll have to add my mom's easy Spanish rice recipe to this later!