2.610
Tex-Mex Beef EnchiladasThis recipe is easily doubled; you can bake one batch tonight and freeze another for a no-fuss weeknight meal.
  • 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 chipotle chile in adobo, minced, plus 1 tablespoon sauce (from a small can)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 3/4 pound lean ground beef
  • Coarse salt and ground pepper
  • 8 corn tortillas (6-inch)
  • 1 1/2 cups shredded cheddar cheese (6 ounces)
  • 1/4 cup chopped cilantro
servings:4
  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.
  3. Preheat oven to 350 degrees. (If freezing, don t place any sauce in baking dish.) 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.
  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.
60 min60 min80 min

Tex-Mex Beef Enchiladas

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This recipe is easily doubled; you can bake one batch tonight and freeze another for a no-fuss weeknight meal.
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Ingredients

  • 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 chipotle chile in adobo, minced, plus 1 tablespoon sauce (from a small can)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 3/4 pound lean ground beef
  • Coarse salt and ground pepper
  • 8 corn tortillas (6-inch)
  • 1 1/2 cups shredded cheddar cheese (6 ounces)
  • 1/4 cup chopped cilantro

Directions

  1. 1Make 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. 2Make 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.
  3. 3Preheat oven to 350 degrees. (If freezing, don t place any sauce in baking dish.) 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.
  4. 4Raise 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.

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4 USER REVIEWS
  • Cooks A Lot

    star55

    Great!! Sauce recipe is a keeper. Will be making this again soon.
  • Whatda?

    star11

    Tex-Mex enchiladas? LOL.......you're kidding me, right?
  • Huh?

    star11

    So, you didn't make the recipe, but you rated it? Maybe you can give us a review of a movie you didn't see too.
  • Not Tex-mex

    star11

    This is not Tex-Mex and sounds really gross.
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