1 Pound Hamburger Meat
1 package corn tortillas
1 ½ bags of shredded cheddar cheese
1 onion finely diced
seasonings-salt, pepper, garlic powder, cumin

Homemade Enchilada Sauce
½ Cup Flour
¼ Cup Vegetable Oil
2 Cans Chicken Broth
McCormicks Hot Mexican Chili Powder
¼ tsp Garlic Salt

Preheat your oven to 350 degrees.

Brown and Drain hamburger meat with onions, seasoning with salt, pepper, garlic powder and cumin. Remove from heat.

Prepare enchilada sauce
Heat oil on medium heat, add flour. Stir into oil with a whisk until there are no lumps, add chicken broth one can at a time. Add garlic salt. Add hot Mexican style chili powder
to taste. You will use quite a bit to get a nice color and flavor. Keep stirring while it thickens over medium heat. Turn down to simmer till ready to use.

Set up your assembly line. You will need two casserole dishes-lightly greased will make your life and cleanup easier later. Pour out 1 ½ bags of cheese onto a plate or paper towel. Get out your corn tortillas and have it all near your meat/bean mixture and your enchilada sauce that is still on low.

To assemble dip each tortilla into the enchilada sauce to soften it, I dip mine two to three times while holding the edge. I dip about three and lay them in the bottom of the casserole dish. Fill each dipped tortillas with a heaping tablespoon of the meatmixture and a generous sprinkle of shredded cheddar. Roll tightly and line up in your casserole dish until your dish is full. You will fill one 9×13 and maybe one 8×8 casserole dishes with this amount of meat. You will not use ALL of the tortillas, you might have 5 or 6 left over. Once you have finished assembling and filling both dishes pour half the remaining sauce over each pan of enchiladas. Sprinkle with remaining cheese. Bake at 350 degrees for 20-25 minutes.

***You can also add drained/rinsed canned black beans to the meat mixture to stretch this recipe and add healthy beans!***