Homemade Mexican Enchilada's

This so good homemade Enchilada recipe is so delicious with a sauce made with warm spices and tomato paste and the delicious filling with the meat, spicy and creamy filling, and topped will cheesy goodness, so easy to make it is a perfect meal that everyone will love.




Ingredients For The Enchilada Sauce:

1/4 cup vegetable oil
2 tablespoon all purpose flour
1/4 cup chili powder
1 (8 ounce) can tomato paste
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste

Ingredients For The Enchilada Filling: 

1 pound lean ground meat
1 tablespoon fresh cilantro, optional if desired
1/3 cup cream cheese, at room temperature
1/2 cup sour cream
2 green onions, finely chopped
1/2 teaspoon cumin
2 tablespoons canned green chilies
1 jalapeno pepper, seeded and finely chopped, if desired
2-3 cups grated cheddar cheese, depending on how cheesy you like it
1 package tortillas, the large ones 
If desired top with sour cream and salsa
Directions For The Sauce:

1. Heat oil in a large skillet over medium-high heat.
2. Whisk in flour and chili powder, then reduce heat to medium, and cook until lightly brown, whisking constantly to prevent the flour from burning. Gradually stir in tomato paste, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until lightly thickened.
Directions For The Filling:
1. In a large frying pan add the meat, crumbling to break it into smaller pieces until it is browned. Remove from heat. In a large mixing bowl, combine cream cheese, sour cream, onions, cumin, cilantro, jalapeño and green chilies and stir into cooked meat until all combined. 
To Assemble:
1.Preheat oven to 375˚F.
2.In a 9x13 baking dish layer the bottom with sauce.
3.Place the wraps on a cutting board then spoon 1/4 to 1/3 cup of meat mixture on each, wrap and place seam side down in dish. When completed, spoon on the rest of the enchilada sauce and bake 30 minutes or until heated through. Sprinkle with grated cheddar cheese and place back in the oven until bubbling and brown, about 5-10 minutes. 
Serve with extra salsa and sour cream if desired.









































recipe slightly adapted and photo from:http://www.thethaikitchen.grandmotherskitchen.org/recipes/mexican-enchilada-recipe.html