Tex-mex beef enchiladas

Tex-mex beef enchiladas
Tex-mex beef enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    tablespoons olive oil

  • 1/4

    cup all-purpose flour (spooned and leveled)

  • 1

    can (14 1/2 ounces) reduced sodium chicken broth

  • 1 1/2

    tablespoons chili powder

  • 1

    small chipotle chile in adobo, minced, plus 1 tablespoon sauce (from a small can)

  • 1

    small onion, finely chopped

  • 2

    garlic cloves, minced

  • 3/4

    pound lean ground beef

  • Coarse salt and ground pepper

  • 8

    corn tortillas (6-inch)

  • 1 1/2

    cups shredded cheddar cheese (6 ounces)

  • 1/4

    cup chopped cilantro

Directions

Directions 1.Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes. 2.Make filling: In a 10-inch nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes. 3.Preheat oven to 350 degrees. (If freezing, don't place any sauce in baking dish.) Spoon 1/4 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 1/4 cup beef mixture and 2 tablespoons cheese; tightly roll up. 4.Raise oven heat to 450 degrees. 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.

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