Name: Beef Enchiladas
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 10
Ingredients: 1 can Red Gold Canned Petite Diced Tomatoes 28 oz; 3 tablespoons vegetable oil; 6 garlic cloves, minced; 1 tablespoon dry oregano; 4 teaspoons cumin; 1/4 cup chili powder; 1 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon sugar; 2 teaspoons onion powder; 1 teaspoon garlic powder; 1/2 cup water; 1 can Red Gold Canned Tomato Paste 6 oz; 1 pound lean ground beef, or shredded beef; 1 can chopped green chilies, 4 oz; 1 medium onion, chopped; 12 corn tortillas, 6 inch; 3/4 cup reserved diced tomatoes, for garnish; 2 cups shredded cheddar cheese; sour cream, for garnish; sliced scallions, for garnish; chopped cilantro, for garnish

Ingredients

1 can Red Gold Canned Petite Diced Tomatoes 28 oz
3 tablespoons vegetable oil
6 garlic cloves, minced
1 tablespoon dry oregano
4 teaspoons cumin
1/4 cup chili powder
1 1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sugar
2 teaspoons onion powder
1 teaspoon garlic powder
1/2 cup water
1 can Red Gold Canned Tomato Paste 6 oz
1 pound lean ground beef, or shredded beef
1 can chopped green chilies, 4 oz
1 medium onion, chopped
12 corn tortillas, 6 inch
3/4 cup reserved diced tomatoes, for garnish
2 cups shredded cheddar cheese
sour cream, for garnish
sliced scallions, for garnish
chopped cilantro, for garnish

Instructions

Step one

Preheat oven to 350° F.

Step two

ENCHILADA SAUCE: Remove 3/4 cup of the diced tomatoes from the can and reserve for garnishing. In a blender (or immersion blender), blend tomatoes and juices to a course chunky puree.

Step three

In a medium saucepan, heat the oil over medium heat. Add the minced garlic and sauté just until fragrant (about 30 seconds). Add the oregano, cumin, chili powder, salt, pepper, sugar, onion and garlic powders. Cook, stirring for about 1 minute. Add the course ground tomatoes, water and tomato paste, mix well to combine. Bring to a simmer, cook partly covered for 15-20 minutes, stirring occasionally. Taste and adjust seasoning as needed. Reserve for assembly step.

Step four

BEEF FILLING: In a large skillet, brown ground beef, chopped green chilies, and onion over medium heat until no longer pink. Drain off excess fat. Add 3/4 cup red enchilada sauce and stir.

Step five

ASSEMBLY: Grease a 9 x 13 inch baking dish. Spread about ¼ cup meat mixture and 2 tablespoons of cheese down the center of each tortilla. Roll up and place seam side down in the baking dish. Top with remaining enchilada sauce. Sprinkle reserved petite diced tomatoes over sauce and top with remaining cheese. Bake for 25-30 minutes until cheese is melted and bubbly.