Good morning here we will give you a recipe enchiladas which is appetizing The way preparing it is very not too difficult. You just need to be careful to get results from enchiladas which has aroma and taste that can evoke our tastes.

So that the result of enchiladas, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare enchiladas the delicious as long as you know the tricks and how to make this dish can be serving very special.

Ingredients and seasonings required in prepare

1. Prepare 12 ounces ground beef
2. Prepare 1 teaspoon garlic powder
3. Prepare 1/2 teaspoon freshly ground black pepper
4. Prepare 1/2 small yellow onion, finely diced
5. Prepare 32 ounces low-sodium beef broth
6. Prepare 2 (14 ounce) cans whole tomatoes
7. Take 1 tablespoon tomato paste
8. Take 1 tablespoon chili powder
9. Prepare 2 teaspoons paprika
10. Prepare 2 teaspoons ground cumin
11. Take 6 dashes hot sauce, such as Cholula
12. Prepare Kosher salt
13. Prepare 1/4 cup cornstarch
14. Prepare 12 (6 inch) flour tortillas
15. Use 8 ounces Cheddar cheese, grated
16. Prepare 8 ounces jack cheese, grated
17. Take 6 ounces processed cheese, grated

Just lightly fry corn tortillas, roll them up with Jack or cheddar cheese, cover with a tomato and green chile sauce, more cheese, and bake. Enchiladas con chile rojo (with red chile) is a traditional red enchilada sauce, meat, composed of dried red chili peppers soaked and ground into a sauce with other seasonings, Chile Colorado sauce adds a tomato base. Enchiladas con mole, instead of chili sauce, are served with mole, and are also known as enmoladas. Simply reheat in the casserole dish in a low oven, covered, until warm all the way through.

Instructions to make Enchiladas:

1. In a large skillet over medium-high heat, cook the ground beef, garlic powder, black pepper and onion, crumbling the beef as you cook it, until well browned, 5 to 7 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Pour off any excess grease but do not clean the skillet.
2. To the same skillet, add the beef broth, tomatoes, tomato paste, chili powder, paprika, cumin, hot sauce and some salt. Smash the tomatoes into small bits as you stir. Bring the mixture to a boil, then reduce to a simmer. Use an immersion blender to puree the sauce. Simmer for 1 hour.
3. After 1 hour, mix the cornstarch with 1/4 cup water in a small bowl. Add the slurry to the sauce. Raise the heat to medium high and let it boil and thicken for 3 minutes. Return the beef to the pan and stir.
4. Preheat the oven to 350 degrees F. Soften the tortillas in the microwave, wrapped in a paper towel, for 15 to 45 seconds, depending on your microwave.
5. Mix together all 3 cheeses in a bowl. Place a couple of tablespoons of cheese in the center of each tortilla, making a line down the center. Roll each tortilla up and place it seam-side down in a 9-by-13-inch pan. Once all the tortillas are in the pan, spoon or ladle the sauce over the top of them. Top with the leftover cheese and bake until bubbly, about 18 minutes.
6. To make ahead: Assemble the tortillas in the pan and cover with plastic wrap. Put the cooled sauce in an airtight container. Keep the extra cheese for topping in another container. Throw everything into the fridge. When ready to cook, top the tortillas with the sauce and cheese and bake!
7. Done and ready to serve!

If you would like to, enchiladas freeze well. Lime, cilantro and Monterey Jack cheese lend Mexican flavors to this veggie-filled version of a real crowd-pleaser. —Evangeline Bradford, Erlanger,. Sprinkle any remaining cheese over the top of the enchiladas in the baking dish. Add a tablespoon of cheese and roll the tortillas closed. Enchiladas are a typical dish of Mexico, which are particularly popular in the north.

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