Enchiladas with homemade sauce

Can we say yummy?! Ok I just love this homemade sauce, so perfect... in fact I will NEVER BUY CANNED SAUCE. This is just too good for that NASTY stuff. It's a little runny so it softens the tortillas ever so slightly without making them mushy. Did I mention the flavor? OH THE FLAVOR!! :) For the filling I used my left over beef from this recipe. Try it out, you may never go back to that nasty canned sauce again.


Yummy Enchilada Sauce

Ingredients
1 tablespoon olive oil
2 cloves garlic minced
1 teaspoon onion
1/2 teaspoon dried oregano
2 1/2 teaspoons chili powder
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1/4 c salsa (I use medium but if you like it really spicy go for the hot stuff!)
1 (8 oz) can tomato sauce
1 1/2 cups water

1 - Heat the oil in large saucepan over medium heat.
Add the garlic and saute for 1 to 2 mins. Add the onion oregano,
chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.

2- mix together and then stir in the water. Bring to boil, reduce heat to low
and simmer for 15 to 20 mins.

Enchiladas
Corn tortillas
cheddar cheese
shredded beef (or any other meat you want to use)
oil

Preheat oven to 375. Heat oil in a small skillet. Place one tortilla in the skillet and heat on both sides until soft, not crisp.(This helps the tortilla to roll easy and not crack) Move to a 9x13 pan and fill with cheese and shredded beef roll placing seam side down. Repeat until pan is full. Top with enchilada sauce and cheddar cheese. Cover and bake for 20-25 minutes or until heated through.