15 oz. can tomato sauce
1/2 tsp. oregano
1/4 tsp. onion powder
3 cloves of garlic, minced
1 1/2 tsp. paprika
1/3 c. salsa
1 tsp. dried cilantro
1.5 lbs. ground beef
1/2 onion, chopped
1 tsp. chili powder
15.5 oz. can hominy (golden or white)
8 oz. bar of cheese, grated
In a saucepan, combine all the ingredients for the enchilada sauce. Cook over medium heat until warmed.
Meanwhile, brown beef in a large skillet. When the beef is almost finished cooking, add in the onion and chili powder. Continue to cook until the meat is nolonger pink.
Drain the hominy, reserving 1 tbsp. of the liquid. Add hominy and liquid to a food processor. Blend until somewhat creamy.
In the center of each tortilla, place a spoonful of hominy. Top that with a spoonful of ground beef and a bit of the cheese. Roll the tortilla up. Place seam-side down in a greased 9x13" baking dish. Repeat until you have used up all the tortillas and filling. Pour the enchilada sauce completely over the top. Sprinkle with any remaining cheese.
Bake at 350 for 20 minutes or until heated through. Serve and enjoy!