*ingredients:
°Corn tortilla for number enchiladas there should be enough sauce to making 3-4 dozen
°2 cups shredded cheddar cheese per dozen enchiladas
°enchilada sauce
°2 tablespoons olive oil
°2-3 cloves minced garlic
°1 medium yellow or white onion, cut into cubes
°1 tsp oregano
°3 tablespoons hot pepper powder
°1/2 teaspoon basil
°2 teaspoons cumin
°1 teaspoon hot pepper
°2-3 teaspoons salt
°1 teaspoon black pepper
°1 can(s) tomato sauce, 8 ounces
°4-5 cups of water, divided
°Meat, you can use any meat - minced meat, shredded chicken
°Cut the onion into enchilada cubes (optional)
*Directions :
Step 1: Place a large saucepan on the stove and set the heat to medium.
Step 2: Adding olive oil also letting it heat up.
Step Three: Add garlic and onions. Fry it until it becomes aromatic and transparent.
Step 4: Add 3 cups of water, tomato sauce, and all the spices. Stir until well blended.
Step 5: Bring the mixture to a boil, then reduce the heat to low and simmer for 45 minutes. Take off the fire.
Step 6: Place cooking spray in a large bowl.
Step 7: Prepare the oven and heat it to 175°C or 350°F.
Step 8: Coat each tortilla generously with the sauce.
Step 9: Topping every tortilla with cheese & meat.
Step 10: Roll each tortilla and arrange them in the prepared pan.
Step 11: Spread 1/2 cup of the enchiladas sauce over the tortillas.
Step 12: Sprinkle grated cheese and sliced onions on top.
Step 13: Put it inside the preheated oven and bake for 40 minutes.
Step 14: Remove from the oven and serve immediately with rice.
Enjoy !
