Mexican Enchilada Recipe
Everyone will love these enchiladas
1/4 cup vegetable oil
2 tablespoon all purpose flour
1/4 cup chili powder
1 (8 ounce 156ml) can tomato paste
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste
1 pound lean ground meat
1 tablespoon fresh cilantro (optional)
1/3 cup cream cheese, at room temperature
1/2 cup sour cream
2 green onions, finely chopped
1/2 teaspoon cumin (to taste)
2 tablespoons canned green chilies
1 jalapeno pepper, seeded and finely chopped (optional)
1/2 cup grated cheddar cheese
1 package tortillas (or wraps) 7 inch size
Heat oil in a skillet over medium-high heat.
Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour. Gradually stir in tomato paste, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until lightly thickened.
Fry the meat in a skillet until it is browned all over. Remove from heat. In a mixing bowl, combine cream cheese, sour cream, onions, cumin, cilantro, jalapeno and green chilies. Fold in cooked meat.
Preheat oven to 375˚F.
In a small baking dish layer the bottom with sauce.
Warm the wraps slightly either in the oven or microwave.Spoon 1/4 to 1/3 cup of meat mixture on each, wrap and place seam side down in dish. When completed, spoon on more enchilada sauce and bake 30 minutes or until heated right through.
Sprinkle with grated cheddar cheese and place back in the oven until bubbling.
Serve with extra salsa and sour cream if desired.