I brown the meat and add about half of a small onion chopped up. I then add salt and cumin to the meat so it’s not bland. I flash fry the corn tortillas and dip them in the sauce I fill them with meat roll them all up. I top them with any extra meat that I may have left over. I add shredded Colby cheese and enchilada sauce. I cover with foil and bake them at 350 for 20 minutes.
ENCHILADA SAUCE RECIPE:
I add a little oil and flour to make a roux. I keep whisking it not leaving it bc it will burn. And when the flour is cooked I add enchilada seasoning by Fiesta. When the flour is cooked. It will take on a brownish color. I add beef broth and whisk it to get all the lumps out. I then add salt, ground cumin and a little better than bouillon (chicken) flavor. I cook it on low until it thickens up. It took me years to finally master it. I whisk it frequently.