Beef Enchiladas (red)

DELICIOUS! I have to say.. but very spicy, at least these were. Probably because I used a lot of peppers when I should have used 5 or 6.. oh well! I had to water the sauce down to a bearable hotness and now I have sauce for the next time I make these! But this sauce is so much better then the package kind.. and better for you too!

Sauce:
1 small can chili peppers (I'm not sure exactly what I used.. these were in my freezer leftover from something else.. they were red, and hot.. and whole..you could also use dried ancho chilis, just reconsitute them in some water for 5 minutes) just remember, the more chilis, the hotter it is. So I'd say about 5-6 chilis.

2 cups beef broth (could use chicken if you're making chicken enchiladas)
1 tsp cumin
1 tsp garlic powder
1 can tomato paste
1 can petite diced tomatoes
1 tsp dried oregano

Boil the chilis in broth for 5 minutes. Puree in a food processor and then strain to get rid of the seeds and other pulp. This takes a while.. I did add a little more water just to help it drain and get some more good juices out, just not a ton. The best bet is to use the back of a spoon to mush the pulp and squish all the juices out. Then return to the stove and simmer with the rest of the ingredients. You can add more seasoning to taste.

Filling:
1 lb ground beef (or turkey)
1/2 chopped onion (I actually sauteed the onion first and pureed it so my husband would eat it..yes, I go to great lengths just to add in my beloved onions!)

Saute onions in a little canola oil and add beef. Drain all fat.

*To fill:

2 cups shredded cheese (cheeder, jack, your favorite, I used almost 2 cups shredded cheese total).
corn tortillas (about 12 or so.. 1 pkg)

I can never get my enchiladas to stay whole so I always end up making a lasanga-type dish.. layering the sauce, meat, tortiallas and cheese. You can do whatever you'd like.

Cover the bottom of a 9x13 with a little sauce. Place 6 tortillas on bottom. Cover with a little cheese Put a little of the meat mixture on the cheese, cover with some sauce and add another layer of tortillas. Keep layering until meat is gone and finish with a layer of tortillas, sauce and cheese. Bake at 350 for 30 minutes.

*You could also add beans, corn, bell peppers or rice in the filling.