Tuesday, October 27, 2009

Tex Mex Beef Enchiladas

I made these last night and thought they were great. Madison didn't agree with me, but that's nothing new. :) The Adobo sauce definitely gives it a unique flavor.

Tex-Mex Beef Enchiladas
Cathy Ostergar

2 Tbs. olive oil
1/4 cup flour
1 can chicken broth
1 1/2 Tbs. chili powder
1 small can chipotle chile in adobo, minced, plus 1 Tbs. adobo sauce from the can (I omitted the chili and just used the sauce so it was less spicy)
1 small onion, finely chopped
2 garlic cloves, minced
3/4-1 lb. lean ground beef
salt and pepper
corn torillas
1 1/2 cups shredded cheddar cheese
1/4 cup chopped cilantro

Make the sauce: in a saucepan, heat 1 1/2 Tbs. olive oil over medium. Add flour and cook, whisking for one 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.

Make the filling: In a nonstick skillet, heat remaining 1/2 Tbs. olive oil over medium high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring until cooked through, about 8 minutes.

Preheat oven to 350. Spoon 1/4 cup sauce in bottom of an 8 inch square (I used 9x13) baking dish. Set aside. Make enchiladas: Stack tortillas and warm in foil in the oven. Fill each with a heaping 1/4 cup beef mixture and 2 Tbs. cheese; tightly roll up. Raise oven heat to 450. Arrange enchiladas in dish and top with remaining sauce and cheese at the very top. Bake uncovered until hot and bubbly, about 15-20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro and a green salad (I used corn :)).


Post a Comment