Yields 12 servings.
552 calories per serving.
2 c chili sauce
2 tbsp all-purpose flour
4 c low-sodium tomato puree
1 1/2 tsp mild chili powder
1 lb 90% lean ground beef
1/4 dried onion flakes
12 6-in tortillas, quartered
6 oz sharp cheddar cheese, shredded
In a medium saucepan, stir the flour & 1/4 c of chili sauce together until flour is dissolved.
Gradually stir in the remaining chili sauce, tomato puree, & chili powder.
Bring the mixture to a boil over medium-high heat, stirring occasionally.
Cook for about 2 more minutes, until slightly thickened.
Remove from heat & let cool.
Meanwhile, place beef in a large skillet & cook on medium-high.
Cook for about 4-5 minutes & then stir in onion flakes.
Remove from heat & set aside.
Preheat oven to 375.
Spray a 13 x 9 casserole dish with cooking spray.
Spread 4 oz of the enchilada sauce over the bottom of the dish.
Dip 12 tortilla quarters in the remaining sauce & arrange evenly in dish.
Spring evenly with 1/3 of beef mixture & 1/4 of cheese.
Top evenly with 1/2 c of sauce.
Repeat two more times.
Dip the remaining tortillas in the sauce & arrange on top.
Top evenly with remaining sauce & cheese.
Bake covered for 35 minutes.
Uncover & bake for 25 - 30 more minutes.