Beef Enchiladas with Spicy Red Sauce

 I have always loved Mexican food.  Whenever possible I prefer to make things from skratch  rather than pre-packaged.  I tried this recipe for the first time and it is definitely a keeper.  I adapted this from  Allrecipes.com.

Ingredients

1 tablespoon olive oil
1/2 cup finely chopped onion
4 teaspoons minced garlic
1 teaspoon dried oregano
3 1/2 teaspoons chili powder
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon dried cilantro
1/2 cup salsa
1- 6 ounce can tomato sauce
1- 6 ounce tomato paste
2 cups chicken broth

1 pound ground beef
3/4 cup finely chopped onion
1 tablespoon minced garlic
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 cup cup prepared red enchilada sauce
1/2 cup beef broth
1/2 cup shredded cheddar cheese

6  (10 inch) tortilla shells
2 cups shredded cheddar cheese

Directions

To make the spicy red sauce, heat the olive oil in a large saucepan over medium heat, add 1/2 cup of onion  and cook until softened.  Stir in 4 teaspoons garlic, and cook until fragrant.  Stir in the oregano, 3 1/2 teaspoons of chili powder, basil, salt and black pepper, 1 teaspoon of cumin, cilantro, salsa, tomato sauce, tomato paste, and chicken broth.
Bring the sauce to a simmer, reduce heat to low, and simmer about 30 minutes, stirring often, until the flavors have blended and the sauce has thickened slightly.

While the spicy red sauce is simmering, cook and stir the ground beef in a large skillet over medium-high heat until the meat is evenly browned.  Break the meat up into crumbles and drain off excess grease.   Mix in 3/4 cup of onion, 1 tablespoon of garlic, 1/2 teaspoon of chili powder, and 1/2 teaspoon cumin into the meat, and cook and stir until the onions are softened and the meat mixture is fragrant with spices.  Stir in the enchilada sauce and beef broth; simmer for 5 minutes.  Stir in 1/2  cup of cheddar cheese, and allow the cheese to melt into the meat sauce.  Reducae heat to low, and simmer the meat sauce for 30 more minutes to thicken.

Preheat oven to 350 degrees F.

Spread about 1/2 cup of the spicy red sauce over the bottom of  a 9x13 inch baking dish.  Fill each tortilla with meat sauce,  Roll the tortillas into enchiladas, and arrange in the baking dish, seam sides down.  Pour the remaining spicy red sauce over the enchiladas.  Top with 2 cups shredded cheese.
Bake until the cheese topping is golden brown and the sauce is bubbly, about 30 minutes.

I served these with sour cream.  Spicy and delicious!