1. Prepare Sauce. 2. Heat oil in a 3-quart pot. 3. Add flour and cook until golden brown, stirring constantly. 4. Stir in chili powder, cumin, garlic, salt and pepper. Cook roux, stirring constantly, for 2-3 minutes. 5. Gradually add the water, stirring until smooth. Add the tomato sauce. Boil gently for 15 minutes. 6. Prepare Chili. 7. While the sauce is simmering brown the ground beef in a large skillet. 8. Add the garlic, cumin, bay leaf, salt and pepper. 9. Cook for 10 minutes, stirring occasionally. 10. Add the chili powder and 1 cup of water and bring to a simmer. Simmer for 20 minutes. Remove the bay leaf. 11. Preheat oven to 350°F. 12. Spray each tortilla with non-stick spray on one side and microwave all 8 tortillas in a stack for 45 seconds or until softened. 13. Fill each tortilla with cheese blend and roll up. Place them seam side down in a baking dish and cover with Enchilada Sauce, Chili and Cheese. 14. Bake for 15-20 minutes or until cheese is melted and enchiladas are bubbly. ---------------------------------------------------------------------------
Nutrition
Ingredients
