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By far my favorite enchilada sauce recipe!
Brown hamburger with chopped onions, salt and pepper. Drain and set aside.
For the sauce, in a large family skillet or stock pot, heat oil to medium heat, then whisk in flour and chili powder. Continue to whisk until lightly browned. Add tomato sauce, chicken broth and all remaining seasonings. Stir until smooth, continuing to stir until slightly thickened, about 10 minutes.
Spray two 9×13 pyrex baking dishes and set up assembly line style: tortillas, beef, cheese and sauce. Dip a tortilla in the enchilada sauce, allowing excess to drip off. Lay on a plate and fill with 3 or so tablespoons of meat and a small handful of cheese. Roll tight and lay in baking dish. Repeat until all tortillas have been filled. Scrape remaining sauce over both pans of enchiladas and top with remaining shredded cheese.
Bake at 350ºF for 30 minutes each or freeze the second pan for another day.
Note: This recipe makes about 8 cups of enchilada sauce.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!