Ingredients:
- 2 pounds ground beef
- 1 teaspoon red chili powder
- 1 teaspoon ground cumin
- Salt to taste
- 3 tablespoon minced garlic
- 1 can (8 ounce size) tomato sauce
- 3 cups water
- 1/2 cup all-purpose flour, divided
- 1 1/2 teaspoon sugar
- 2 tablespoons cooking oil
- 12 corn tortillas (6 inch size)
- 4 cups shredded mozzarella cheese
Steps:
Preheat the oven to 350 degrees F (175 degrees C).
Heat the ground beef in a large skillet over medium heat. Cook, stirring to crumble, until no longer pink.
Drain off grease and season with chili powder, paprika, cumin, garlic powder, and salt. Mix in the tomato sauce and half of the water. Simmer over low heat until done.
Mix the remaining water with the flour and sugar until flour is dissolved; stir into the simmering meat sauce. Simmer until thickened, about 10 minutes.
While the sauce is cooking, heat oil in another skillet over medium-high heat. Warm tortillas in the hot oil until pliable.
Fill each tortilla with a little bit of cheese and meat sauce, and place in a 9×13 inch baking dish, reserving some of the cheese to sprinkle on top.
Bake for 25 minutes in the preheated oven, until cheese is melted and lightly browned.
For a desi twist serve the enchiladas with Spanish Paella (Spanish Paella with Indian flavors).