Friday, February 19, 2016

beef enchiladas... 1 hour and 20 minutes

the goods:

homemade red sauce:
2 tablespoons vegetable oil
2 tablespoons flour
4 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon oregano
2 cups chicken stock or broth

1.5 lbs. ground beef
1 small white onion, peeled and diced
1 can (4 ounces) diced green chiles
1 can (15.5 ounces) black beans, rinsed and drained
8 large flour tortillas
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
toppings: chopped fresh cilantro, sour cream, avocado or guacamole

Make the sauce: Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for 1 minute. Stir in the seasonings, then gradually add in the stock/broth, whisking constantly to remove lumps. Reduce heat and simmer for 10-15 minutes until thick.

Heat oven to 350 degrees. Grease a 9-by-13-inch baking pan and set aside.
Cook the ground beef in a large saute pan over medium-high until browned and completely cooked through, using a wooden spoon to break it up into small pieces as it cooks. Using a slotted spoon, transfer the beef to a separate bowl and set aside. Reserve 1 tablespoon of remaining grease, and discard the rest.
Add the onion to the saute pan and cook for 5 minutes until is is soft and translucent. Stir in the green chiles and beans, and cook for 1 minute to warm, stirring occasionally. Remove pan from heat, and stir the ground beef and 1/4 cup enchilada sauce into the onion mixture. Set aside.
To assemble the enchiladas, set up an assembly line including tortillas, sauce, ground beef mixture, and cheese. Lay out a tortilla, and spread about 2 tablespoons of sauce over the surface of the tortilla. Spoon 1/8th of the ground beef mixture down the center of the tortilla, then sprinkle with 1/3 cup cheese mixture. Roll up tortilla and place, seam-side-down in the prepared baking dish. Repeat with remaining tortillas. Spread remaining enchilada sauce on top of the tortillas, then sprinkle with remaining shredded cheese.
Bake uncovered for 20 minutes. Remove from oven and serve garnished with desired toppings.

No comments: