Tex Mex Beef Enchiladas
Ready in 1 hour 20 minutes
Serves 4 people
Recipe at Martha Stewart
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
- 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.
- 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.
- 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.