Recipe | Beef Enchiladas

 

Beef Enchiladas

Ingredients

Filling:

1  pound ground beef, 90/10

1  medium onion, diced

1  (15.5 ounce) can black beans, drained and rinsed

Enchilada Sauce:

2  Tablespoons butter

2  Tablespoons flour

1  Tablespoon chili powder

1  Tablespoon ground chipolte powder

1  teaspoon ground cumin

2  cups chicken broth

1  (14.5 ounce) can of fire-roasted diced tomatoes

1-1/2  cups crushed tomatoes, no salt added

1  teaspoon dried oregano

1  large onion diced

1  small can green chiles

1/4  cup parsley or cilantro, chopped

8  (8 inch) flour tortillas

2  cups shredded cheddar

Sour cream for serving

Ripe Haas avocados for garnish

Method:

Preheat oven 350*F

In large skillet brown beef and onion, and season to taste with S&P----  until beef is no longer pink, and onions are translucent.

Drain fat.  Remove pan from heat.

Add green chiles and black beans, and stir together until combined.

In a large saucepan, add 2 tablespoons butter over medium heat and whisk in flour.

Cook, whisking for one minute, then whisk in chili powder, chipolte powder, and cumin.

Add chicken stock and bring to boil, lower heat and simmer for a few minutes until slightly thickened.

Stir in fire-roasted tomatoes, crushed tomatoes, oregano, 1/2 teaspoon salt.

Bring to boil, then lower heat and simmer for 20 minutes, stirring occasionally.

Assembly:

Spread 1 cup or so of the sauce on the bottom of a 9x13 casserole dish.

Lay a tortilla on a cutting board and spread a couple of tablespoons of sauce on tortilla.

With a large spoon add filling in the middle of tortilla.

Add some shredded cheddar cheese on top of filling.

Roll tortilla up tightly and lay seam-side down on baking dish.

Continue to fill and roll tortillas until the pan is full.

Spread remaining sauce on top and sprinkle with cheddar.

Bake 30--35 minutes, until cheese is melted, and sauce is bubbly.

Sprinkle with chopped parsley or cilantro.

Serve with sour cream and avocado.