Red Chile Enchiladas
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Yields:
-
8 enchiladas
- Serves:
- 4
ingredients
- 2 tablespoons olive oil
- 1⁄4 cup all-purpose flour
- 1 (14 1/2 ounce) can reduced-sodium chicken broth
- 1 1⁄2 tablespoons chili powder
- 1 small canned chipotle chile in adobo, minced adding
- 1 tablespoon adobo sauce, from can
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 3⁄4 lb lean cooked ground beef, shredded chicken or 3/4 lb shredded beef
- salt & pepper
- 8 (6 inch) corn tortillas
- 1 1⁄2 cups shredded cheddar cheese (6 ounces)
- 1⁄4 cup chopped cilantro
directions
- Make sauce: In a saucepan heat 1 1/2 tablespoons oil over medium heat. Add flour and cook while whisking 1 minute. Add broth, chili powder, chipotle and adobe sauce and 3/4 cup water. Bring to a boil, whisking constantly. Reduce heat and simmer until lightly thickened ( About 10 minutes).
- Make filling. In a 10 inch non stick skillet, heat remaining 1/2 tablespoon oil over medium high heat. Add onion, garlic, and beef. Season with salt and pepper. If using shredded beef cook beef with onion & garlic until veggies are cooked. If using ground beef, cook beef until no longer pink.
- Preheat oven to 350°F Wrap tortillas in foil and warm in oven for 10 minutes. Take out of oven and spoon 1/4 cup sauce in bottom of dish (8 x 8 dish). Set aside. Make enchiladas with 1/4 cup beef mixture and 2 tablespoons of cheese; tightly rolled up.
- Raise oven to 450°F 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 for 10 minutes before serving. Serve garnished with cilantro.
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RECIPE SUBMITTED BY
Love to eat but hate to juggle work & cooking on weekdays. I'm always looking for a flavorful meal that is healthly, quick and appealing to my kids.