Red Enchiladas (NM) Recipe

1 pound ground beef
2 cloves garlic, minced
1 small onion, chopped
2 tablespoons salsa, any kind
3/4 teaspoon salt
2 1/2 cup shredded Cheddar cheese
1 (20-ounce) can red chili sauce
1/4 cup olive oil
1/4 cup all-purpose flour
1/4 cup whipping cream
1/2 teaspoon ground cumin
24 (6-inch) corn tortillas, fried for a few seconds in oil until limp.

Cook the ground beef until almost completely done, and then add the garlic and onion. Cook for a few minutes together. Drain the fat. Add the salsa, salt, 1 cup of the cheese, and 2 tablespoons of the chili sauce. Mix well and set aside.
In a saucepan, heat the olive oil, and add the flour. Mix well and cook until bubbly, about 3 minutes. Add the remaining chili sauce, the whipping cream and cumin. Cook for about 5 minutes, until thick. Pour 1 cup of this sauce over the bottom of a 13 x 9-inch baking dish.
Preheat the oven to 350 degrees. Use 2 limp tortillas (slightly overlapped) for each enchilada. Fill each enchilada with 2 to 3 tablespoons meat filling. Roll into a long cylinder. Place the rolled, filled tortillas in a snug row, lining the bottom of the baking dish. Spoon the remaining sauce evenly over the top. Cover with foil, and bake for 40 minutes. Uncover and sprinkle with the remaining 1 1/2 cups of the cheese. Bake for 5 minutes longer.

Yield: 12 enchiladas
Tips From Our Test Kitchen:
Garnish with sour cream. This hearty dish is great with rice and refried beans.