Easy ENCHILADAS

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ENCHILADAS

1 1/2 lb. Hamburger (we prefer Larson's grass fed ground beef) cooked and drained

28 oz enchilada sauce (mild)
mix with 1 can chicken broth (or water mixed with bouillon) 2 Tbs. flour and  2 Tbs.vegetable oil
*if too spicy  extend with tomato sauce and/or brown gravy mix
Or use homemade enchilada sauce below

Corn tortillas

Diced Onions or dry minced onion

Grated cheese
Sliced olives
Chopped green onion

When using canned enchilada sauce- I prefer to do the following:
Heat 2 Tbs canola oil and stir in 2 Tbs flour. Mix in pan and add chicken broth. Stir and heat to thicken then add enchilada sauce. Sometimes I extend it with a pkg of brown gravy mix (following recipe). 
Pour a little sauce in baking pan. Hear tortillas on griddle 1-2 min on each side to soften or (microwave briefly) to make pliable-  Dip into enchilada sauce. Fill w/ meat, onions & cheese- Roll tightly leaving open edge down.  Repeat for desired amount.  Top with cheese and cover with foil. Bake in 350 oven about 20-25 min - uncover last 5-10 minutes.  Top with more sauce if desired when serving.
Good served with shredded lettuce, chopped tomatoes, green onions and olives.  Also good with cilantro

  
ENCHILADA SAUCE 
 *a double recipe is enough for 14-16 corn enchiladas

2 Tbs. canola or vegetable oil
2  Tbs. flour
2 Tbs. chili powder
1/2 tsp. garlic powder
1/4 tsp. dried oregano
1/4 tsp. ground cumin
2  (14.5 oz) cans chicken or vegetable broth
Directions:
Heat oil in med saucepan over med. heat. Add flour and stir over heat for one minute. Stir in spices. Then gradually add broth whisking constantly to remove any lumps.
Reduce heat to low and simmer 10-15 minutes until thickened.

Use immediately or refrigerate for up to two weeks.
 * This makes a mild sauce- if you prefer you can add 1-2 Tbs. more chili powder once the sauce has reach a simmer.