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1
For the sauce: Heat shortening in a Dutch oven over medium heat then add onion and garlic.
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2
Saute the diced onion and garlic until onions are soft, about 5 minutes.
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3
In a small bowl or cup blend the flour, chili powder and seasoning packet with 1/3 of the cold water.
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4
Whisk into the saucepan.
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5
Add remaining water and the rest of the sauce ingredients and bring to a boil.
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6
Cook for 5 minutes until thickened.
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7
Remove from heat and set aside.
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8
For the filling: In a skillet over medium heat, brown the ground beef with the chopped onion and salt and pepper.
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9
When beef is done, stir in the chopped spinach if desired.
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10
Assemble the enchiladas: Preheat oven to 350 F. Spray a 9x13 pan plus a 9x9 pan with cooking spray.
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11
Dip a tortilla in the sauce, then place approximately 2 tablespoons of filling in the middle.
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12
Roll up the tortilla and place it seam side down in the pan.
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13
Repeat until filling or tortillas run out.
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14
If the meat is leftover, just sprinkle the remaining on top of the pans.
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15
Pour the remaining sauce over top.
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16
Top with shredded cheese.
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17
Bake for 35 minutes, uncovered.
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18
If baking from frozen or refrigerated, adjust baking time up, and cover the pan while baking.
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19
Another option for assembling the enchiladas is to make stacks.
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20
Use cookie sheets sprayed with cooking spray instead of pans.
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21
Dip a tortilla in sauce, and lay it flat on the pan.
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22
Sprinkle 2 tablespoons of beef on top and repeat layers 3 more times.
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23
Make stacks this way until you run out of tortillas or meat.
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24
Top with shredded cheese.
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25
Bake 25 minutes.
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26
Cool 5-10 minutes before slicing into pie-shaped wedges.
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27
Serve with sour cream and salsa on the side.
