My family loves enchiladas! This recipe makes them just as yummy but with half the labor! You can substitute canned enchilada sauce and refried beans but making them from scratch makes it so much more delicious! You can also substitute additional water or vegetable broth for the chicken broth.
- 680.38 g ground beef
- 1 onion, small finely diced
- 35.43 g taco seasoning
- 9 flour tortillas, 10 inch
- 709.77 ml colby-monterey jack cheese, shredded
- 822.13 g pinto beans, drained
- 113.39 g green chilies
- 59.16 ml butter
- 2.46 ml salt
- 29.58 ml butter or 29.58 ml margarine
- 29.58 ml flour
- 14.79 ml red chili powder
- 7.39 ml cumin
- 9.85 ml garlic powder
- 170.09 g tomato paste
- 118.29 ml chicken broth
- 532.32 ml water
- salt and pepper
- sour cream
- To make the REFRIED BEANS: Place the drained beans, butter, salt and green chilies in a food processor and puree until smooth.
- To make the ENCHILADA SAUCE: Melt butter/margarine in a sauce pan. Make a roux by browning flour in melted butter/margarine. Add spices and tomato paste; stir until well blended into roux. Add water gradually, stirring constantly. Heat until boiling. Add broth and continue simmering and stirring until desired thickness is achieved.
- To make LAYERS: Brown the ground beef with onion, and drain. Prepare with taco seasoning as directed on the package.
- Place a thin layer of enchilada sauce at the bottom of a small, rectangular baking dish that has been sprayed with cooking spray.
- Place 3 tortillas in the pan, layering slightly. I cut the edges of the two side ones to better fit the pan.
- Spread 1/3 of the refried beans over the tortillas.
- Spread 1/3 of the meat over the beans.
- Add 1/3 of the sauce.
- Add 1/3 of the cheese.
- Repeat 2 more times ending with the cheese.
- Spray the bottom of a piece of foil and cover the pan. Bake at 350 degrees for 45 minutes or until bubbly.
- Remove from the oven and allow it to cool for 15 minutes before cutting.
- Top individual servings with desired condiments.