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| Beef Enchiladas with Flour Tortillas (Photo by Gimme Some Oven) |
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| Beef Enchiladas with Corn Tortillas (Photo by Food Network) |
Printable Recipe
Recipe by: Amy Bradt Yield: 8 servings
Ingredients
For the Enchilada Sauce:
2 tablespoons avocado oil (or butter)
2½ tablespoons flour
4 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 cups chicken stock
For the Enchiladas:
1½ pounds lean ground beef
salt and pepper
1 small white onion, peeled and diced
1 (4-ounce) can diced green chiles
1 (15.5-ounce) can black beans, rinsed and drained
8 large flour tortillas*
3 cups Mexican-blend shredded cheese
1/4 cup chopped fresh cilantro
Directions
For the Enchilada Sauce:
Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thickened.
For the Enchiladas:
Heat oven to 350°F. Grease a 9 x 13-inch baking pan with cooking spray. Set aside.
Cook the ground beef in a large saute pan over medium-high heat until it is browned and completely cooked through, using a spatula to break up the beef into small pieces as it cooks. Using a slotted spoon, transfer the beef to a separate bowl and set aside. Drain the grease, reserving 1 tablespoon in the pan.
Add the onion to saute pan and cook for 5 minutes until is is soft and translucent. Stir in the green chiles and cook for 1 minute to warm, stirring occasionally. Remove pan from heat, and add the ground beef, rinsed beans and 1/4 cup enchilada sauce into the onion mixture, stir until combined. Set aside.
To assemble the enchiladas, lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Portion about an 1/8th of the ground beef mixture and spread it in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in the prepared baking dish. Repeat with the remaining tortillas. Spread any of the remaining enchilada sauce on top of the tortillas, then sprinkle with the remaining shredded cheese.
Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnished with chopped fresh cilantro.
Notes
I like to use butter if I don't have the avocado oil, and I increased the flour to make it a bit thicker. *I've also made this using 12 corn tortillas, but you'll have to cook the tortillas in a small bit of oil before stuffing to keep from falling apart.
2 tablespoons avocado oil (or butter)
2½ tablespoons flour
4 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 cups chicken stock
For the Enchiladas:
1½ pounds lean ground beef
salt and pepper
1 small white onion, peeled and diced
1 (4-ounce) can diced green chiles
1 (15.5-ounce) can black beans, rinsed and drained
8 large flour tortillas*
3 cups Mexican-blend shredded cheese
1/4 cup chopped fresh cilantro
Directions
For the Enchilada Sauce:
Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thickened.
For the Enchiladas:
Heat oven to 350°F. Grease a 9 x 13-inch baking pan with cooking spray. Set aside.
Cook the ground beef in a large saute pan over medium-high heat until it is browned and completely cooked through, using a spatula to break up the beef into small pieces as it cooks. Using a slotted spoon, transfer the beef to a separate bowl and set aside. Drain the grease, reserving 1 tablespoon in the pan.
Add the onion to saute pan and cook for 5 minutes until is is soft and translucent. Stir in the green chiles and cook for 1 minute to warm, stirring occasionally. Remove pan from heat, and add the ground beef, rinsed beans and 1/4 cup enchilada sauce into the onion mixture, stir until combined. Set aside.
To assemble the enchiladas, lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Portion about an 1/8th of the ground beef mixture and spread it in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in the prepared baking dish. Repeat with the remaining tortillas. Spread any of the remaining enchilada sauce on top of the tortillas, then sprinkle with the remaining shredded cheese.
Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnished with chopped fresh cilantro.
Notes
I like to use butter if I don't have the avocado oil, and I increased the flour to make it a bit thicker. *I've also made this using 12 corn tortillas, but you'll have to cook the tortillas in a small bit of oil before stuffing to keep from falling apart.
Original recipe from: Gimme Some Oven
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