Enchiladas with Red Sauce

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“Adopted Recipe!”
2hrs 3mins

Ingredients Nutrition


  1. Brown ground beef and large chopped onion in a large skillet, stirring until meat crumbles.
  2. Drain and return mixture to skillet. Add flour and next 5 ingredients, stirring well.
  3. Add stewed tomatoes; stir well.
  4. Bring to a boil; cover, reduce heat, and simmer 10 to 15 minutes, stirring occasionally.
  5. Pour 1 1/2 cups red sauce into a 13x9" baking dish.
  6. Set aside. Wrap tortillas in aluminum foil.
  7. Heat at 350F for 12 to 15 minutes or until softened.
  8. Combine 1 cup chopped onion and 1 cup sliced olives.
  9. Working with 1 tortilla at a time, keeping remaining tortillas covered and warm, sprinkle 2 heaping tablespoonfuls onion-olive mixture down center of tortilla.
  10. Top with 1/4 cup meat mixture. Roll tortilla tightly, and place in prepared dish, seam side down.
  11. Repeat with remaining tortillas.
  12. Pour remaining 2 1/2 cups red sauce over tortillas.
  13. Cover and bake at 350F for 15 minutes.
  14. Uncover and sprinkle with cheese. Bake, uncovered, 5 additional minutes.
  15. Top enchiladas with sour cream.
  16. Red Sauce:
  17. Cook crushed garlic in butter 1 to 2 minutes, stirring often. Gradually stir in flour.
  18. Cook, stirring constantly, 1 minute. Gradually add tomato sauce and broth; add seasonings.
  19. Cook over medium heat, stirring constantly, until smooth and thickened.

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