Mexican Enchilada Recipe
INGREDIENTS
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Enchilada Sauce
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¼ cup vegetable oil
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2 tablespoon all purpose flour
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¼ cup chili powder
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1 (8 ounce 156ml) can tomato paste
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1 ½ cups water
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¼ teaspoon ground cumin
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¼ teaspoon garlic powder
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¼ teaspoon onion salt
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salt to taste
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Enchilada Filling
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1 pound lean ground meat
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1 tablespoon fresh cilantro (optional)
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⅓ cup cream cheese, at room temperature
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½ cup sour cream
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2 green onions, finely chopped
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½ teaspoon cumin (to taste)
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2 tablespoons canned green chilies
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1 jalapeno pepper, seeded and finely chopped (optional)
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½ cup grated cheddar cheese
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1 package tortillas (or wraps) 7 inch size
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