Tex-mex Beef EnchiladasFrom zueblue22 8 years ago
- 2 tablespoons olive oil shopping list
- ¼ cup all-purpose flour (spooned and leveled) shopping list
- 1 can (14.5 ounces) reduced sodium chicken broth shopping list
- 1 ½ tablespoons chili powder shopping list
- 1 small canned chipotle chile in adobo, minced, plus 1 tablespoon adobo sauce from can shopping list
- 1 small onion, finely chopped shopping list
- 2 garlic cloves, minced shopping list
- ¾ pound lean ground beef shopping list
- coarse salt and ground pepper shopping list
- 8 corn tortillas (6-inch) shopping list
- 1 ½ cups shredded cheddar cheese (6 ounces) shopping list
- ¼ cup chopped cilantro shopping list
How to make it
- Make sauce: In a medium saucepan, heat 1 ½ tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and ¾ cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.
- Make filling: In a 10-inch nonstick skillet, heat remaining ½ tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.P
- reheat oven to 350°. (If freezing, don’t place any sauce in baking dish; see To Freeze, below left.) Spoon ¼ cup sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping ¼ cup beef mixture and 2 tablespoons cheese; tightly roll up.
- Raise oven heat to 450°. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro and, if desired, a green salad.
- Note: To freeze: Make sauce and enchiladas; arrange enchiladas in baking dish without sauce (so tortillas dont become soggy). Place sauce in an airtight container. Cover dish with plastic wrap and foil. Label, date, and freeze enchiladas and sauce. Use within 2 months; bake without thawing (see opposite page).
- To bake from frozen: Thaw sauce in refrigerator overnight. Preheat oven to 450°. Remove foil and plastic wrap from baking dish. Pour sauce over top, and sprinkle with cheese; cover with foil. Bake 30 minutes. Uncover; bake until lightly browned and bubbly, about 15 minutes. Let cool 10 minutes; serve.
- If baking right away: Spoon ¼ cup sauce in the bottom of baking dish; pour the rest over the enchiladas.
The Cookzueblue22 Eugene, OR
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