Enchiladas with beefy red chile gravy

By KeyIngredient

Ingredients

• 6 dried New Mexico chiles or Ancho chiles, stems and seeds removed
• 4 c. boiling water
• 2 Tbsp. veg oil
• 3 Tbsp. flour
• 1 32oz carton chicken broth
• 2 tsp. ground cumin
• 1 tsp. garlic powder
• 1 pound ground chuck, cooked and drained
• 1 16oz pkg. corn tortillas
• 4 c. shredded sharp cheddar
• 4 c. shredded monterey jack
• 1/2 onion, finely chopped

Details

Servings 6

Preparation

Step 1

In large non stick skillet toast chiles over med-hi heat for 2-3 min or until fragrant. Remove from heat. Pour boiling water over chiles and let stand 30 min.

Drain chiles, reserving 3 Tbsp. liquid. In a blender combine chiles and reserved liquid. Process until smooth. Set aside.

In large skillet, heat oil over med. heat. Add flour, whisking until smooth. Cook for 5 min whisking constantly, or until caramel colored. Add chicken broth, whisking until smooth. Add pureed chile mixture, cumin and garlic powder; whisking to combine. Add cooked ground chuck and bring to a boil. Reduce heat and simmer for 20 min or until gravy mixture is slightly thickened. Reduce heat to low.

Preheat oven to 350. Spray a 9x13 baking dish with Pam.

Place 1 tortilla in gravy mixture to coat; let stand for 30 seconds to slightly soften tortilla. Remove tortilla from gravy and spoon about 2 Tbsp. cheddar cheese and 2 Tbsp. monterey jack down center. Sprinkle with about 1 tsp. chopped onion. Roll up and place seam side down in prepared pan. Repeat with remaining tortillas.

Spoon gravy mixture over tortillas. Sprinkle with remaining cheeses and onion. Bake for 30 min or until hot.