Thursday, August 25, 2011

Tex-Mex Beef Enchiladas

I found this recipe on Everyday Food, and Marci had also posted an adaptation on her blog, so I decided to stray from our usual Perfect Enchiladas and try this...and I was glad I did! I used elements from both versions to make mine. I love chipotle flavor and was already planning on doing my favorite Mexican Chicken Lime Soup this week, so this was a great way to get more use out of the chipotles I was going to buy anyway. The only thing I worry about with chipotles is that they can be too overwhelming, but this sauce used just the right amount where the flavor comes through without too much heat. I'm already trying to think of more ways I can use this sauce!

2 tablespoons vegetable oil
1/4 cup all-purpose flour (spooned and leveled)
1 can (14.5 ounces) reduced sodium chicken broth
1 Tbsp. chili powder
1 tsp. cumin
1/2 tsp. garlic powder
1 canned chipotle chile in adobo, minced, plus 1 tablespoon adobo sauce from can
1/4 cup chopped cilantro
1 small onion, finely chopped
2 garlic cloves, minced
3/4 pound lean ground beef (or ground turkey)
Coarse salt and ground pepper
8-10 corn tortillas (6-inch)
1 1/2 cups shredded cheddar cheese
1/4 cup chopped cilantro


1. Make sauce: In a medium saucepan, heat oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, cumin, garlic powder, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, stir in 1/4 cup cilantro and simmer until lightly thickened, about 10 minutes.

2. Make filling: In a nonstick skillet, add onion, garlic, and beef; season with salt, pepper, and some cumin (optional). Cook, stirring, until cooked through, about 8 minutes.

3. Preheat oven to 450°. Spoon 1/4 cup sauce in bottom of a 9x13 baking dish. Set aside. Make enchiladas: Heat tortillas about 30-45 seconds in the microwave to soften. Fill each with a heaping 1/4 cup beef mixture and 2 tablespoons cheese; tightly roll up.

4. 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 additional cilantro.

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