Thursday, January 14, 2010

Tex-Mex Beef Enchiladas

We love Mexican food at our house. Riley knows the menu at a Mexican restaurant without looking (quesadilla, enchilada, taco...and don't forget the beans and rice). He loves it all! I've made enchiladas before, but not the basic red sauce variety. I've made sour cream enchiladas, my Aunt Bette's yummy queso enchiladas, etc. This was new to me and I was honestly skeptical.

Martha Stewart? Enchiladas? See what I mean? I gave it a try because it sounded simple enough and I was pleased. Russ said he'd eat two...and ate 4! Not as good as Dart Bowl though (and I certainly didn't expect them to be)!! They tasted even better the next day.

Tex Mex Beef Enchiladas

2 T olive oil
1/4 cup flour
1 can reduced sodium chicken broth
1 1/2 T chili powder
1 small chipotle chile in adobo, minced plus 1 T adobo sauce
NOT 1 small onion, finely chopped
2 garlic cloves, minced
3/4 pound lean ground beef
salt and pepper
8 corn tortillas (have a few extras)
1 1/2 cups shredded cheddar cheese
1/4 cup chopped cilantro

Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium heat. 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 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.

Preheat oven to 350 degrees. (If freezing, don't place any sauce in baking dish.) Spoon 1/4 cup sauce in bottom of 8-inch square baking dish. Set askide. Make enchiladas: stack tortillas; wrap in fil, and warm in oven, 10 minutes. *(I warm in microwave.)* Fill each with a heaping 1/4 cup of beef mixture and 2 tablespoons cheese; tightly roll up.

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. 15-20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro and, if desired, a green salad.

To freeze: make suace and enchiladas; arrange enchiladas in baking dish without sauce (so tortillas won't become soggy). Place sauce in airtight container. Cover dish with plastic wrap and foil. Label, date, and freeze enchiladas and sauce. Use within 2 months; bake without thawing.

To bake from frozen: Thaw sauce in refrigerator overnight. Preheat oven to 450 degrees. Remove foil and plastic wrap from baking dish. Pour sauce over top, and sprinkle with cheese; cover with foil. Bake 30 minutes. Uncover; baking until lightly browned and bubbly, about 15 minutes. Let cool 10 minutes and serve.

(Serves 4)

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