This was super fun to make, and tasted so amazing, definitely one we will be making a lot more often.
The Sauce
1 TBS Cinnomon
1 TBS Cuming
1 TBS Smoked Paprika
1 TBS Chili Pepper Flakes
Stock
1/4 Cup Flour
1 Large Onion Minced
1 Can Of Crushed Tomatos
1 TBS Apple Cider Vinegar
1 Can Of Salsa
3 TBS Of Extra Virgin Olive Oil
1 Pack Of Corn Tortillias
1 Pack Of hamburger meat
1 Large Onion Minced
1 Large Green Pepper Minced
2 Half A Blocks Of Different Cheese Grated.
Mexican Creama
Enchilada Sauce
In a pot, start by putting your olive oil in and let it heat up, add your flour, and spices and mix it up well, then add your stock, and then your onion, your apple cyder vinegar and tomato, and salsa and bring this to a good simmer for 15 minutes.
In a frying pan cook down your hamburger meat, onion and green pepper until its fully cooked.
Put some of the beef onion pepper mix, into a tortilla and wrap it.
In a cassarolle dish and put in a little of the sauce on the bottom, and start lining your filled tortillas on the bottom.
Pour the enchlada sauce all over it.
Cover it with a lot of cheese.
Preheat your oven to 375 and bake for 25 minutes.
Let it cool a bit, then serve with some mexican creama over top.