Here is the enchilada sauce recipe that I used:

Texas Red Enchilada Sauce found at Recipzaar

2 TB butter or margarine
2 TB flour
5 t. red chili powder - plain ground red chile, not a blend with garlic, oregano, etc.
1 1/2 t. ground cumin
2 t. garlic powder
6 oz. tomato paste
2 1/4 cups water
salt and pepper

note: instead of the tomato paste and water, I used about 3 cups of crushed tomatoes because I was making pizza sauce at the same time and had opened a huge can of crushed tomatoes

Melt butter/margarine in a sauce pan. Make a roux by browning flour in melted butter. Add spices and paste; stir until well blended into roux. Add water gradually, stirring constantly. Heat until boiling. Simmer and stir until desired thickness is achieved. Taste often and adjust spices as needed. Use immediately for a pan of enchiladas or cool, package, label and freeze.

I seasoned the ground beef with a bulk taco seasoning that I ordered from Pendery's in Texas(?). I wanted to try a bulk taco seasoning blend that did not have any preservatives and stuff in it so I ordered some from Pendery's. I simply cooked up some ground beef, added in the taco seasoning to taste, spooned off extra fat, then cooled and packaged the taco beef in small portions for me. I can use the taco beef for tacos, Mexican pizza, quesadillas or enchiladas.

Here is a link that might be useful: Pendery's World of Chiles and Spices

I forgot to mention that I made stacked enchiladas rather than rolling them. I layered sauce, corn tortillas, taco meat, black beans, cheese, more sauce, etc. in two or three layers. Baked until hot and bubbly, then cut pie wedges for a serving. You can also make a stacked enchilada casserole by cutting the corn tortillas in half or quarters. Put some sauce in the bottom of a baking pan or casserole and layer on the torn tortillas, meat, beans, cheese, sauce etc. as you build the casserole. You can cut squares or spoon when serving.

Thanks for the details!

Sounds like a terrific pot luck dish!

I will admit that sometimes I can be a lazy cook, but the whole thing of dipping the corn tortilla in hot oil/fat or hot enchilada sauce or even hot cream might keep me from making enchiladas for just myself. Now, I have done the usual procedure when I had two ravenous boys to feed. But the stacking method just seems easier to make a smaller portion of a POOFed enchilada casserole. I had the taco meat and the sauce in the freezer, a can of black beans in the pantry, and corn tortillas and cheese in the fridge = quick and easy enchiladas for one or two people. I had half for dinner and the other half the next day for lunch.

To me the taste combination of corn tortillas, filling, sauce and cheese is more important than whether or not the tortillas are stuffed and rolled or stacked with layers of filling, cheese, and sauce. Oh....and I covered the pie plate with foil while the dish was baking. I hate to have tough edges of tortillas, flour or corn, when the enchiladas are baked.

This is definitely one of those times when YMMV. ;o) And you have the right to roll your enchiladas or stack them. And you can choose to use corn tortillas or flour.

~ Teresa