Red Enchiladas

1 pound ground beef
2 garlic cloves, minced
1 small onion, chopped
2 tablespoons prepared salsa
1/2 teaspoon salt
2 cups shredded Cheddar cheese, divided
1 (20-ounce) can red chili sauce, divided
1/4 cup olive oil
1/4 cup all-purpose flour
1/4 cup heavy cream
1/2 teaspoon ground cumin
24 (6-inch) corn tortillas

1. Cook ground beef until almost completely done. Add garlic and onion. Cook 3 minutes. Drain excess grease. Add salsa, salt, 1 cup cheese and 2 tablespoons chili sauce. Mix well and set aside.
2. Heat olive oil in a saucepan over medium heat. Add flour. Mix well and cook until bubbly, about 3 minutes. Add remaining chili sauce, cream and cumin. Cook until thick, about 5 minutes. Pour 1 cup sauce over the bottom of a 13 x 9-inch baking dish.
3. Preheat oven to 350F.
4. Use 2 tortillas (slightly overlapped) for each enchilada. Fill each enchilada with 2 to 3 tablespoons meat filling. Roll into a long cylinder. Place in a snug row in pan. Spoon remaining sauce over top. Cover with foil; bake 40 minutes. Uncover and sprinkle with remaining cheese. Bake 5 minutes longer. Makes 12 enchiladas.

Garnish with sour cream. This hearty dish is great with rice and refried beans.

Nutritional facts per enchilada: 340 calories, 16g fat, 14g protein, 34g carbohydrates, 3g fiber, 330mg sodium.