Sunday, July 15, 2012

Beef Enchiladas


  • 1 "can" of prepared red enchilada sauce
    • I prepared a packet of my Dry Enchilada Mix with 1 cup water and 8 oz low sodium tomato sauce. Heat until sauce thickens.
  • 1 Tablespoon Canola Oil
  • 1 Tablespoon All-purpose Flour
  • 2 cups Chicken Broth 
  • 1/2 teaspoon Ground Black Pepper
  • 2 Tablespoons Chopped Cilantro 
    • I used cilantro I had frozen from a previous recipe - see Freezing Herbs
Enchilada Sauce Reconstitution
  • 1-1/2 pound Ground Beef or Chuck (I prefer chuck)
  • 1 whole Medium Vidalia/sweet Onion, Finely Diced
  • 1 can (4 Ounce) Diced Green Chilies
  • 8-10 whole (to 14) Corn or Flour Tortillas (I prefer taco-sized flour)
  • 3 cups Grated Sharp Cheddar Cheese
  • 1/2 cup Chopped Black Olives (optional)
  • 1 cup Chopped Green Onions (optional)
  • Sauce Prep
  • 1/2 cup Chopped Cilantro (optional - sprinkle on after baking)
Preparation Instructions 
  1. Prepare the Dry Enchilada Mix - Follow the reconstitution directions 
  2. In a large saucepan over medium heat, whisk together oil and flour until a paste forms and cook for 1 minute.
  3. Stir in enchilada sauce, chicken broth, cilantro, & pepper. Bring to a boil. 
  4. Reduce heat and simmer 30-45 minutes.
  5. Meanwhile, as you are waiting for the sauce to begin to boil, start on the meat.
  6. Finely dice onion and add to skillet. Add meat to skillet and brown over medium heat.
    Meat Prep
  7. Drain off fat in a large colander and return meat to skillet.
  8. Stir in diced green chilies to meat/onion mixture.
  9. Stir in about 1/2 cup of red sauce to the meat.
  10. Preheat oven to 350 degrees. Lightly grease 9x13" casserole dish.
  11. Assemble tortillas:
    1. Place tortilla on work surface and spoon in 3-4 tbsp of meat mixture.
    2. Cover the beef with a large tablespoon of cheese (&/or optional black olives & green onions), then roll the tortilla up from one side to make a rolled enchilada.
    3. Place the enchilada seam side down in the baking dish. Repeat with the remaining beef, cheese and tortillas. 
    4. You will use about 1 & 1/2 cups of the cheese for the ļ¬lling and set the remainder aside for topping the enchiladas in the pan. 
    5. Pour the remaining enchilada mixture over the top of all the enchiladas. Sprinkle with remaining cheese.
  12. Bake for 20 to 25 minutes, until the cheese is melted and bubbly and starting to brown on top.
Inspired by The Pioneer Woman's Enchiladas

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