Beef Enchiladas with Homemade Enchilada Sauce
Ingredients:
2 Tbsp vegetable or canola oil
1 yellow onion, diced
2 cloves garlic, minced
1.5 lbs ground beef (can substitute ground turkey or cooked and shredded chicken)
salt and pepper
1 (4 oz) can diced green chiles, I used mild
1 (15.5 oz) can black beans, rinsed and drained thoroughly
8-10 flour tortillas
3 cups Mexican-blend shredded cheese
chopped fresh cilantro and green onions, for garnish
Red Enchilada Sauce
2 Tbsp. vegetable or canola oil
2 Tbsp. all-purpose or gluten-free flour
4 Tbsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. oregano
2 cups chicken or vegetable stock (I substituted Swanson’s chicken broth here, and it still came out well.)
Directions:
For the sauce:
Heat oil in a small saucepan over medium-high heat. Add flour and stir 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 thick.
For the enchiladas:
(1) Preheat oven to 350 degrees.
(2) Add oil to a big skillet and heat over medium high heat. Add ground beef and crumble (use a potato masher to make it easier). Once ground beef is about halfway cooked, add onion, garlic, and green chiles and saute for 3-6 minutes, stirring occasionally. Drain beef mixture.
(3) To make the enchiladas, spread a couple of tablespoons of the enchilada sauce over the tortilla. Add beans in a line down the middle of the tortilla, then add in a spoonful of the beef mixture, drizzle some extra enchilada sauce over the meat, then add ⅓ cup cheese. Roll up tortilla and place in a greased 9 x 13″ baking pan. Continue with remaining tortillas.
(4) Spread the remaining enchilada sauce over the top of the tortillas, and sprinkle with the remaining shredded cheese.
(5) Bake uncovered for 20 minutes, broiling the last few minutes if you want the cheese to be a more golden brown. Garnish with chopped cilantro and green onions.