adapted There's Always Thyme to Cook
2 tablespoons oil
2 tablespoons minced garlic
3 cups water
1 15-ounce can tomato sauce
2 - 4 tablespoons chili powder
1/4 teaspoon salt
2 teaspoons cumin
4 ounces diced green chiles -- drained
2 teaspoons oregano
1 large onion -- chopped
1 - 2 pounds ground beef chili powder
10 8-inch flour tortillas (or 8 10-inch)
1 1/2 cups shredded Cheddar cheese
1 1/2 cups shredded Monterey Jack cheese
To prepare enchilada sauce, in medium saucepan, combine sauce ingredients. Simmer 30 minutes.
To prepare beef filling, in large skillet, cook ground beef, onion and additional chili powder. Drain off the excess fat. Add 3/4 cup enchilada sauce to meat and cook low 10 minutes or until sauce absorbed.
To assemble enchiladas, in un-greased skillet, heat each tortilla low heat, about 15 seconds per side, dip in sauce, fill with 2 tablespoons beef filling, sprinkle some of the cheese on top of the meat and roll up. Place seam side down in 12 x 8 inch baking dish. Cover enchiladas with remaining sauce. Sprinkle with cheeses and bake uncovered at 350 for 30 minutes.