Beef Enchiladas

If there are any readers left out there, I finally had the energy to post a new recipe! It was pretty delicious, so here it is... beef enchiladas, tex-mex-ish style! 

First, make the enchilada sauce:

Ingredients

• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 2 tablespoons flour
• 1/4 cup chili powder
• 2 cups chicken broth
• 15 ounces tomato sauce
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin

Instructions

1. In large saucepan saute garlic in oil for about 30 seconds.

2. Stir in flour until smooth; cook, stirring constantly, 1 minute.

3. Stir in chili powder.

4. Gradually stir in broth, tomato sauce, oregano, salt and cumin.

5. Simmer for 15 minutes.

Then, make the meat and assemble the enchiladas: 

Ingredients

• 1 T olive oil
• 1/2 a medium onion, chopped
• 1 garlic clove, minced
• 1 lb lean ground beef
• 1 T flour
• 1 T chili powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1 can rotel
• 1 recipe enchilada sauce
• 8 large habanero-lime tortillas (Trader Joe's brand)
• 12 oz. (approximately) Mexican blend shredded cheese
• Sliced green onion
• Sliced avacado

Instructions

Heat olive oil in a large saute pan over medium-high heat. Add onion and 1 clove of the minced garlic and cook until soft, about 5 minutes. Add ground beef and cook until no longer pink, about 8-10 minutes. Break up chunks of meat as they cook. 

Drain the fat from the beef and return the meat to the pan. (I skipped this, ha!) Add flour, chili powder, cumin, salt, and stir. Add stewed tomatoes and stir again. Reduce heat to low and keep warm.

Preheat oven to 350°F. Pour about 1 1/2 c of the enchilada sauce in the bottom of a 13x9” baking pan. Place tortillas on a microwave-safe plate and cover with a damp paper towel. Heat for 30 seconds. Tortillas will soften. 

Scoop about 1/4 c. of beef mixture on a tortilla. Sprinkle a little of the shredded cheese over the filling. Roll tightly and place in the baking pan, seam side down. Repeat for remaining enchiladas. Pour the remaining sauce over the enchiladas and top with remaining shredded cheese. Bake about 30 minutes. Garnish with green onion and avacado slices.