Prep 1 hr
Cook 20 mins
I stumbled upon this recipe ages ago but recently came across it in my recipe box. These are the best red enchiladas I have ever tasted! The store bought canned red sauce is bitter and has an off taste but the sauce in this recipe is awesome! You may use ground beef for the meat but I prefer to use shredded beef roast. I usually triple the recipe to have leftovers for the kids.
- 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
- 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.