Machaca Beef Enchiladas with Chipotle Sauce

By sassy47

Ingredients

• 10 corn tortillas
• 1/2 cup vegetable oil (Or you can use a deep fryer)
• 1 1/2 cup Machaca
• 2 cups Chipotle Sauce (Recipe Follows)
• 1 cup shredded Monterey Jack cheese
• Chipotle Sauce for Enchiladas
• 1 14oz can beef broth
• 1 14oz can diced tomatoes
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 chipotle peppers from a small can of chipotle peppers in adobo sauce
• 1 tablespoon vegetable oil
• salt and white pepper to taste

Preparation

Step 1

Enchiladas
Heat the oil in skillet over medium high heat (or in your deep fryer at 350degF). Quickly fry the corn tortillas or you can also achieve a similar result by dipping the corn tortillas in boiling chicken broth for a few moments. This will moisten and soften the tortillas.
When the tortillas are cool fill and roll each with about 2 ½ tbsps of machaca. Roll tightly. Place the enchiladas side by side in the pan, seam side down. Cover across the middle with the chipotle sauce and top with the cheese. Bake at 350* F. until the cheese is melted, the sauce is simmering and the enchiladas are heated through, about 20-25 minutes. Allow to rest for about 5 minutes before serving.
Chipotle Sauce for Enchiladas
Heat the oil in a pot over medium-high heat and sauté the onions until soft.
Add remaining ingredients and bring to a boil. Cook for about 20 minutes. Place the sauce in a blender and blend until smooth. Check the thickness of the sauce. It should be the consistency of gravy. If the sauce is too thin, return to a simmer and reduce to desired thickness. If it is too thick, add more stock to thin it out a little. Once you have the right consistency, adjust the seasoning with salt and pepper.