Prep 30 mins
Cook 40 mins
Variations of this recipe have been floating around the Internet for awhile. I do not know the original source, but it was a bit different than this. This is how we like it.
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups beef broth (1 can)
- 2 cups enchilada sauce, Old El Paso
- 1 teaspoon cumin
- 3 garlic cloves, minced
- 2 teaspoons oregano
- 3 chipotle chiles, from a can seeded and chopped
- 3 tablespoons adobo sauce, from can
- 1 teaspoon honey
- 1⁄4 cup sour cream
- 12 corn tortillas
- 1 tablespoon oil, for softening tortilla
- 3 cups shredded cooked beef (leftover roast or brisket)
- 2 cups shredded Mexican blend cheese
- 3⁄4 cup minced onion
- Preheat oven to 375 degrees F. Spray a 13x9 inch pan with cooking spray.
- In a large skillet over medium heat, melt butter. Stir in flour and stir over medium to make a roux. Cook until roux turns brown. Remove pan from heat & slowly stir in broth and enchilada sauce. Add the spices, garlic, chiles, adobo sauce & honey.
- Simmer uncovered or partially covered for 20 minutes. Whisk in sour cream.
- Working one tortilla at a time, soften tortillas in a small amount of hot oil. Place about 1 tablespoon of onions, 1 tablespoon cheese and 1/4 cup chicken in each tortilla. Roll tortillas and place seam side down in prepared dish. Pour sauce over top. Cover with foil and bake for 25 minutes. Remove foil. Sprinkle with remaining cheese and bake another 12-15 minutes or until bubbly.
So good, hot and smooth! Very tasty and a bit different.
Very good. I had some left over roast beef and this was a great way to use it up.