For a super-meaty sauce, double the amount of beef. Serve the enchiladas with guacamole or rice and beans.
1/2 lb. 90% lean ground beef
5 tbsp. garlic powder
1 tbsp. salt
2 tbsp. chili powder
1/2 cup vegetable oil
1/2 cup all-purpose flour
2/3 cup vegetable oil
10 corn tortillas
3 cups shredded Monterey Jack cheese
Minced onion (optional)
1. Make the meat sauce: Place meat in a saucepan. Add garlic powder, salt, and a dash of black pepper. Brown the meat. Drain of the fat, add chili powder, and mix well. Add 2 cups water and bring to a boil.
2. Meanwhile, in a skillet heat oil. Once oil is hot, carefully whisk in flour a little at a time, breaking up lumps to create a smooth roux.
3. Add roux a little at a time to meat sauce until you reach desired thickness. Season with salt to taste.
4. Preheat the oven to 350°F.
5. Assemble the enchiladas: In a deep skillet, heat vegetable oil. Once oil is hot, carefully dip each tortilla in and out of oil twice or until softened. Place cheese in center of each tortilla, roll up and arrange in a baking dish. Save some cheese for sprinkling on top.
6. Gently pour warm meat sauce over enchiladas, sprinkle cheese on top. Bake until cheese has melted. Serve sprinkled with minced onion, if desired.