A delightful twist on classic enchiladas, featuring a rich homemade sauce and a flavorful beef filling.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated before baking for even cooking.
In a saucepan, melt the butter over medium heat. Stir in the chili powder, flour, and salt until smooth.
Stir continuously to prevent lumps from forming.
Add the minced garlic, water, and tomato paste to the saucepan. Whisk until well combined and simmer until thickened.
Adjust the thickness of the sauce by adding more water if needed.
In a skillet, cook the ground beef and diced onion over medium heat until the beef is browned. Drain any excess fat.
Use a wooden spoon to break up the beef for even cooking.
Mix the taco seasoning into the beef mixture. Stir in half a cup of the prepared enchilada sauce.
Taste and adjust seasoning if necessary.
Fill each tortilla with the beef mixture and a sprinkle of cheese. Roll them up and place seam-side down in a baking dish.
Arrange the enchiladas snugly in the dish to prevent them from unrolling.
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
Ensure the sauce covers all the tortillas to keep them moist during baking.
Bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbly.
Let the enchiladas rest for a few minutes before serving to set the filling.
Serve the enchiladas warm, garnished with fresh cilantro or a dollop of sour cream if desired.
Pair with a side of guacamole or salsa for added flavor.
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