I had a potluck and had planned to bring something else by Mr. Gadget suggested Enchiladas. It was a good choice that went over well. I got this good freezer recipe I got a long time ago and had not made it in a long time. I forgot how good they were especially after changing it to more modern flavors. Dipping tortillas in hot water instead of frying them helps keep the cholesterol and calorie count down and the dishwater one frying pan closer to completion.
1 large onion, finely chopped
2 cloves garlic, minced or 1 tablespoon garlic powder
1 Tablespoon or Penzey’s California Seasoned Pepper or a green pepper seeded and chopped
3 Tablespoons olive oil
4 Tablespoons flour
2 Tablespoons chili powder
1 tablespoon of ground cumin
2 cans (8 ounces) tomato paste
2 cups beef broth or 2 bouillon cubes dissolved in 2 cups hot water
1 1/4 pounds ground round or turkey
1 dozen corn or flour tortillas
Green onions, ripe olives, and cheddar cheese for garnish
Saute’ onion, garlic, and green pepper in olive oil until vegetables are limp. Sprinkle flour, cumin, and chili powder into onion mixture and stir until blended. Combine tomato paste and beef stock into onion mix. Cook until smooth and thickened, stirring frequently. Add salt to taste.
In a separate pan, cook ground round and one-fourth of the cooked sauce until meat is browned and crumbly.
Dip one tortilla in hot water for 5 seconds and drain.
Spoon about 3 tablespoons meat filling down the center of tortilla. Roll tortilla around filling and place flap side down. In a greased shallow casserole place filled enchiladas side by side.
Spoon the remaining three-fourths cooked sauce over the surface of the casserole.
Cool Enchiladas, cover and freeze.
Bake, uncovered, while still frozen, in a 375 degree F. Oven for 30 to 40 minutes or until hot and bubbly.
Scatter chopped green onions, chopped fine olives and grated Cheddar cheese over Enchiladas, before serving.