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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Butter a 13 x 9-inch baking dish. | 2. To make the sauce; heat butter in a saucepan over medium-low heat; add in garlic, chili powder, cumin, orgeano, 2 teaspoons seasoned salt and cayenne pepper and flour, cook stirring for 2 minutes. | 3. Add in canned beef broth and bring to a boil; whisking/stirring until bubbly and thickened. | 4. Add in tomato sauce; simmer for about 4-5 minutes over low heat. | 5. Adjust all seasonings to taste; remove from heat. | 6. Spread about 1-1/2 cups of the sauce into the buttered baking dish; set the remaining sauce aside. | 7. For the filling; in a skillet cook the ground beef with onions, garlic and jalapeno pepper until no longer brown; drain all fat. | 8. Add in flour, chili powder, cumin, oregano, beef bouillon powder, Worcestershire sauce, seasoned salt and black pepper; cook for 2 minutes. | 9. Add in stewed tomatoes then break up the tomatoes with a fork; bring to a simmer; cook uncovered for about 25 minutes (adjusting seasoning to taste). | 10. After the 25 minutes cooking time add in 1 cup shredded cheddar cheese; stir until melted then remove from heat. | 11. To assemble the enchiladas; spread about 1/4-cup pf the beef mixture down the center of each flour tortilla, then sprinkle with 2-3 tablespoons shredded cheddar cheese (or to taste). | 12. Roll up tightly and place seam-side down over the sauce in the baking dish. | 13. Drizzle the remaining sauce over the enchiladas. | 14. Cover and bake in a 350 degree oven for about 12-15 minutes or until heated through (do not overcook or the tortillas will become soggy). | 15. Remove from oven and sprinkle with about 1 cup grated cheddar cheese and return to bake uncovered for another 8 minutes or until the cheese has melted. | 16. Let stand for about 20 minutes or more before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour tortilla	8			-	-	-	-
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
onion	1		chopped	64.0	14.944	1.76	0.16
garlic	2 -3	tablespoons	minced	0.0	0.0	0.0	0.0
jalapeno pepper	1 -2		seeded chopped	0.0	0.0	0.0	0.0
flour	2	tablespoons		192.76	42.2018	3.1337	0.7479
chili powder	1 -3	tablespoon		0.0	0.0	0.0	0.0
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
beef bouillon powder	2 -3	packages		-	-	-	-
worcestershire sauce	2	tablespoons		26.52	6.6164	0.0	0.0
seasoning salt	1 1/2	1/2		-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
tomato	1	can	stewed drained	62.068999999999996	13.7631	3.2384	0.5397
cheddar cheese	3	cups	grated divided	-	-	-	-
butter	1/3	cup		456.0	20.951999999999998	14.248	38.4
garlic	2 -3	tablespoons	minced	0.0	0.0	0.0	0.0
chili powder	1	tablespoon		0.0	0.0	0.0	0.0
cumin	2	teaspoons		7.875	0.929	0.374	0.4677
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
seasoning salt	1	teaspoon		-	-	-	-
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
flour	1/3	cup		192.76	42.2018	3.1337	0.7479
flour	2	tablespoons		192.76	42.2018	3.1337	0.7479
beef broth	1 3/4	3/4	canned	29.4	0.168	4.788	0.924
tomato sauce	1	can		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.