Brown hamburger meat. I used 1 pound. Halfway, add your vegetables. I used half a bell pepper, half an onion, a cup of carrots and minced garlic.
1
Once it is browned and vegetables are cooked, drain and set to the side.
2
Add 1/3 C of oil, heat, add 3/4 C of flour and a 1/2 C of chili powder. Stir constantly and let cook for a few minutes.
3
Slowly add 5 cups of chicken broth. (Add more or water if needed)
4
Add 2 8oz cans of tomato sauce. Whisk very well till there are no clumps. Let simmer and thicken.
5
Add 2 tablespoons of dark chocolate. (Optional, adds depth)
6
3 tsp of Cumin
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3 tsp of Garlic Powder
8
2 tsp of Onion Powder
9
Preheat your oven to 350. Your sauce should be finished, turn off the heat and add salt to taste.
10
I add some enchilada sauce to the bottom of the pan.
11
Fill your flour or corn tortillas with your meat mixture. Roll them up and place them in the pan.
12
If you're making cheese enchiladas as well as beef(I always do half and half) fill your remaining tortillas. I used the Mexican Blend shredded cheese.
13
Once they're all rolled...
14
Pour the sauce over the enchiladas. You can use a basting brush to spread it evenly.
15
Cover with cheese.
16
Bake for 20 minutes.
17
Serve with toppings and sides of your choice. This recipe makes a lot of sauce because I make a huge pan. If you have leftovers it freezes easily.
19
What you'll need
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