Firehouse Station Enchiladas

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.

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.