In a large pot, I put 1/4 cup vegetable oil with 2 T of flour, chili powder, garlic salt, cumin and stirred until thick and flour browning. Then I added 1.5 cup of chicken stock and 2/3 jar of marinara sauce (I read you could use tomato sauce or enchilada sauce in can as well). I brought to boil and then turn to low and summer for about 20 min.
In meantime, I browned 1 lb of grass fed organic beef with onion and the Great on Everything spice blend.
Once sauce thickens and beef is brown, take tortilla (I used flour but you can use corn too – put them in a pan with a bit of oil to soften if using corn) and put sauce, beef, cheese and other toppings as you desire (chopped jalapeño or chili peppers, onion, green onion, cilantro, olives, etc,) put enough sauce in bottom of glass casserole dish to cover and then fit in rolled enchiladas, seam side down. Cover with remaining sauce and cheese.
Once in pan, you could put in fridge or even freeze. Once ready to heat, cook about 20 min in 325 oven.
Serve with sour cream, cilantro, avocado, etc.
Enjoy!
What do you put in enchiladas?
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