If there are two things that firefighters are known for, it is being able to withstand some intense heat and cooking amazing meals. Firehouse Station Enchiladas are certainly an amazing meal — beef and cheese filled tortillas covered in a spicy and savory homemade enchilada sauce. Mmmm, that’s going to fire up your taste buds! Don’t worry if you aren’t a fan of spice! Luckily, you can control the amount of flame in this recipe by choosing the hot (or mild) sauce on top! Firehouse Station Enchiladas have plenty of nourishing protein to keep you fit for duty, and the delicious taste is sure to be a hit at either the firehouse or your house!

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup onion, chopped
  • 1 tablespoon all-purpose flour
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 (8-ounce) cans no-salt-added tomato sauce
  • 3/4 cup water
  • 1 1/2 pounds 95% lean ground beef
  • 3/4 cup reduced-fat Monterey Jack cheese, shredded, divided
  • 1 (4-ounce) can diced green chile peppers
  • 12 (6-inch) corn tortillas
  • hot pepper sauce, to taste, for topping
  • 1/4 cup green onions, thinly sliced, for garnish

Directions

Step 1 –Preheat oven to 375 degrees F.

Step 2 –In a medium saucepan over medium heat, add the oil.

Step 3 –Add the onions and cook until tender, about 3 minutes.

Step 4 –Add the flour, the chili powder, the cumin, and the salt and cook, while stirring, until the raw flour smell disappears and the chili powder becomes fragrant, about 1 minute.

Step 5 –Add the tomato sauce and the water and cook, while stirring, until thickened and bubbly.

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Step 6 –Reduce the heat to medium-low and simmer, while stirring, until the flavors meld together, about 5 minutes.

Step 7 –Transfer the saucepan from the heat.

Step 8 –In a large skillet over medium-high heat, add the ground beef and cook, while crumbling, until it is no longer pink, about 5-7 minutes.

Step 9 –Drain the fat from the skillet.

Step 10 –Add 1/2 cup of the sauce, 1/4 cup of the cheese, and the green chile peppers and their juices to the skillet with the beef and stir to combine.

Step 11 –Spoon 1/2 cup of the sauce into the bottom of a 3-quart rectangular baking dish.

Step 12 –Wrap the tortillas in paper towels.

Step 13 –Microwave the tortillas on high until warmed, about 1 minute. You may need to do this in batches.

Step 14 –Spoon about 1/4 cup of the meat mixture into each of the warmed tortillas and then roll them up.

Step 15 –Place the rolled tortillas in the prepared baking dish, seam-side down.

Step 16 –Add the remaining meat mixture to the remaining sauce and stir to combine.

Step 17 –Spoon the meat sauce mixture evenly over the rolled tortillas in the baking dish.

Step 18 –Sprinkle the remaining cheese over top of the rolled tortillas and the sauce.

Step 19 –Bake until bubbly, about 20 minutes.

Step 20 –Serve drizzled with the hot sauce and garnished with the green onions.