A delightful twist on classic enchiladas, this recipe combines savory beef, creamy cheese, and a rich sauce for a comforting meal.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and optimal texture.
In a skillet over medium heat, cook the ground beef until browned. Add the chopped onion and minced garlic, cooking until softened.
Stir occasionally to prevent sticking and ensure even cooking.
Stir in the salsa, cumin, and salt. Cook for another 2 minutes, then remove from heat.
Taste and adjust seasoning as needed for your preference.
In a saucepan, melt the butter over medium heat. Stir in the flour and cook until bubbly, about 2 minutes.
Whisk continuously to avoid lumps.
Gradually whisk in the red chili sauce and milk. Cook until the sauce thickens, about 5 minutes.
Keep stirring to achieve a smooth consistency.
Spread a thin layer of sauce on the bottom of a baking dish.
This prevents the tortillas from sticking to the dish.
Fill each tortilla with a portion of the beef mixture, roll tightly, and place seam-side down in the dish.
Arrange the tortillas snugly to keep them in place during baking.
Pour the remaining sauce over the enchiladas and sprinkle with shredded cheese.
Ensure the sauce covers all the tortillas to keep them moist.
Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly.
Let the dish rest for a few minutes before serving to set the filling.
Serve warm with your favorite toppings like sour cream or chopped cilantro.
Add a side of guacamole or a fresh salad for a complete meal.
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