Tex-Mex Beef Enchiladas

This recipe is from Everyday Food Magazine. It really changed up my enchilada recipe-WHEW! This is a smoky, warm recipe and I have since fallen in love with canned chipotle chiles in adobo sauce-holy moly! Probably a little too spicy for kiddos, but I just make them a plain cheese enchilada on the side in a little dish.

(Side Note: fun trick for those chiles in adobo, take out what you need and then throw them in some tupperware and into the freezer. They don’t freeze solid so you can just scoop out what you need the next time you have a recipe calling for the ingredient.)

Author: Everyday Food Magazine/Martha Stewart
Serves: 4+
Total Time: 1 hour and 20 minutes

Ingredients:
2 T EVOO
1/4 C flour
1 can reduced sodium chicken broth
1 1/2 T chili powder
1 small canned chipotle chile in adobo, minced, plus 1 T adobo sauce from can
1 small onion, finely chopped
2 garlic cloves, minced (I cheat by getting the stuff that is already minced for me! But fresh truly has better flavor)
3/4 lb lean ground beef (I use ground turkey breast for 1/2 the fat and calories! You’ll  never know the difference-promise!)
8 corn tortillas
1 1/2 C shredded cheddar cheese (6 oz)
1/4 C chopped cilantro

1. Make the sauce: in a medium saucepan, heat 1 1/2 T EVOO over medium heat. Add flour and cook, whisking occasionally, 1 minutes. Add broth, chili powder, chipotle and adobo sauce and 3/4 C water; bring to a boil, whisking constantly. Reduce heat, simmer until lightly thickened, about 10 minutes.

2. Make the filling: in a 10-inch skillet, heat remaining 1/2 T oil over medium-high heat. Add onion, garlic, and meat (beef or turkey); season with salt and pepper. Cook, stirring until cooked through, about 8 minutes.

3. Preheat over to 350.  Spoon 1/4 C sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas: stack tortillas; wrap in foil and warm in overn 10 minutes. {I cheat here too, wrap your tortillas in a dish towel-a clean one- and heat them in the microwave for about a minute, maybe 2. You just want them pliable. Don’t overheat-they’ll rip.} Fill each with a heaping 1/4 C meat, 2 T cheese and tightly roll up.

4. Raise oven heat to 450. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake uncovered, until hot and bubbly, 15-20 min. Let cool 10 minutes and serve with fresh sour cream, cilantro and a green salad as an accompaniement!

TO FREEZE:
Make sauce and enchiladas; arrange enchiladas in baking dish without sauce (so tortillas don’t become soggy). Place sauce in an airtight container. Cover dish with plastic wrap AND foil. Label, date and freeze enchiladas and sauce. Use within 2 months. Bake w/o thawing!

To Bake from Frozen:
Thaw sauce in fridge overnight. Preheat oven to 450. Remove foil and plastic wrap before baking. Pour sauce over top and sprinkle with cheese. Cover with foil. Bake 30 minutes. Uncover, bake until lightly browned and bubbly, about 15 minutes more. Cool 10 minutes.

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