beef enchiladas with homemade red enchilada sauce

Enchilada sauce
1. Measure all dry ingredients into a small bowl.
In a pot over medium heat add in avocado oil. Heat the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. Add in the flour and spice mixture.
2. Whisk constantly and cook until spices become fragrant. Add in tomato paste. One mixed slowly pour beef broth in and whisk consistently until there are no lumps.
Increase heat to medium-high and bring the mixture to a simmer, then reduce heat to maintain a gentle simmer.
3. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit. It will continue to thicken while it cools.
4. Remove sauce from heat and add apple cider vinegar, mix well. Finish by adding fresh cracked pepper and salt to taste.

Enchiladas
1. Preheat oven to 350. In a large pot, heat oil on medium and add onions & garlic. Saute for 5 minutes. Add in ground beef and cook for another 3-5 minutes, breaking it apart and browning meat.
2. Pour in 1/2 jar salsa verde cover with a lid, reduce heat to medium low and let cook for 5 minutes.
3. Heat tortillas in skillet until slightly golden. Spray baking dish was oil, then fill tortilla with beef mixture, a few spoonfuls enchilada sauce, and some shredded cheese.
4. Tuck seam underneath and repeat until all beef is gone.
5. Pour remaining enchilada sauce over the top, then add shredded cheese.
6. Bake for 30 min, then top with fresh cilantro, red chili flakes, avocado, and diced tomatoes