COVID-19 – An update from Pine View Farms


2 tablespoons olive oil

1/4 cup all-purpose flour (spooned and leveled)

1 can (14 1/2 ounces) reduced sodium chicken broth

1 1/2 tablespoons chili powder

1 small canned chipotle chile in adobo, minced, plus 1 tablespoon sauce from can

1 small onion, finely chopped

2 garlic cloves, minced

3/4 lb. Pine View Farms' Ground Beef

8 corn tortillas (6-inch)

1 1/2 cups shredded cheddar cheese (6 ounces)

1/4 cup chopped cilantro


  1. Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 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.
  2. Make filling: In a 10-inch nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes. Step 3 Preheat oven to 350 degrees. Spoon 1/4 cup sauce in bottom of an 8-inch square baking dish. Set aside.
  3. Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping 1/4 cup beef mixture and 2 tablespoons cheese; tightly roll up. Step 4 Raise oven heat to 450 degrees. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro and, if desired, a green salad.