Enchilada - originally posted on Jan 1/14

Years ago I worked with Shelagh.  I think she was the first person I ever met who loved food and cooking as much as I.  We spent our breaks talking about new recipes and techniques.  We were foodies before the word foodie was even a word.
I miss her sometimes and wish we could reconnect.  She gave me this recipe back then and  I hope she's doing well and has a blog of her own.  Or some other foodie activity.
I decided to make my own taco sauce and taco seasoning mix so I've provided the recipes here, which means that there are recipes within recipes.  If you buy a jar of taco sauce or enchilada sauce and a packet of taco seasoning mix I won't judge you.
Taco Sauce

• 1/4 cup olive oil
• 1/4 cup flour
• 1/4 cup chili powder 
• 2 cups pureed canned tomatoes
• 3 cups cold water
• 1/2 tsp cumin
• 1/2 tsp powdered onion
• 1/2 tsp powdered garlic
• salt

Over medium heat, make a roux with oil, flour and chili powder by stirring until it's the consistency of wet sand.  Add tomatoes, water and the other flavours.  Keep stirring over low heat until it's thick.

Enchiladas

• 1 Tbsp oil
• 1/2 cup chopped onion
• 2 pounds of ground beef - or 1 pound of ground beef and a can of pinto beans
• 2 Tbsp taco seasoning (or one packet of the purchased mix)
• 1 tsp oregano
• 1 tsp parsley
• 1 cup sour cream
• 3/4 pound cheddar or jack cheese (or a blend), shredded
• 1/2 cup taco sauce
• 10 flour tortillas
• extra taco sauce and shredded cheese for topping

Brown the onions and ground beef in the oil.  Keep stirring as it cooks so that you don't have big lumps of ground beef in your mixture.  Add the taco seasoning, oregano and parsley.  Stir and cook for 5 minutes.  Let it cool slightly then stir in the sour cream, half of the cheese and  taco sauce.  Let it cool.
Spoon about half a cup of the mixture on each tortilla and roll up, tucking in the ends.  Place seam side down on a casserole dish.  Cover with taco sauce and make sure all the exposed tortilla is covered.  Any tortilla that's exposed will get tough in the oven.  Sprinkle with cheese.  Bake at 350F for 15 minutes or until cheese melts.
or
Wrap individually, unbaked and freeze.  When you're ready to serve them, take them  out of the freezer, top with sauce and bake at 350F until they're hot all the way through, then sprinkle with cheese and put it back in the oven to melt.

Enjoy.