Enchilada Sauce
3 Tbsp. vegetable oil
3 Tbsp flour
3 Tbsp chili powder
10 oz. Diced tomatoes and green chilies
2 cups water
1 Tbsp. onion powder
1 tsp. garlic salt
1 tsp. cumin
pepper tot aste
Heat oil over med-high heat in a large pot. Add flour and chili powder. Whisk for about 1 minute. Add tomatoes and green chilies, water and remaining spices. Stir well and bring to a boil. Turn heat down to summer ad cook about 10 minutes.
Enchiladas
1 lb. extra lean ground beef
Enchilada sauce from above
6 medium corn tortilla
2 cups cheddar cheese, shredded
Preheat oven to 375 degrees. While enchilada sauce is cooking, brown ground beef, crumbling well, drain and add to enchilada sauce. Spray a baking dish with non-stick spray. (Dish should be long and wide enough to hold 4 tortillas with very little overlap.) Place enough sauce in the bottom of the pan to lightly cover. Add 4 tortilla. Top with 1/2 of the sauce and 1 cup of cheese. Make another layer of 4 tortillas, other half of the sauce and remaining 1 cup of cheese. Bake 20-30 minutes uncovered or until bubbly and cheese has melted. Serves 6-8. (If serving 6, approx. 400 cals. per serving)
Comment: This is simply DELICIOUS! For my diet I went with the 1/8 serving so the calories would be down just a bit more. And the sauce - It's worth making from scratch and doesn't really take that long but if you don't want to bother you can always buy a jar. I'm sure this would be good if made with chicken and even less calories. This is a must try recipe that you can't help but love.
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