BEEF ENCHILADAS

ENCHILADA SAUCE

• 2 tbsp olive oil
• 3 tbsp flour
• 3 tbsp cup chili powder
• 1 tsp oregano
• 1 tsp garlic powder
• 1 tsp cumin
• 2 tbsp tomato paste
• 2 cups chicken stock
• Salt & pepper to taste

ENCHILADAS

• 1.5 lbs ground beef
• 6 large tortillas
• 1-2 tsp olive oil
• 1 can green chiles
• 1 can peppers in adobo sauce
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups Monterey jack cheese, shredded
• Cilantro leaves, chopped for garnish (optional)

Instructions

1. Heat oil in large saucepan over medium heat. Add flour and mix to combine to make a roux—texture should be like a paste (add more flour if it is still runny). Cook for 1 minute whisking constantly.
2. Add oregano, garlic powder, cumin, chili powder and tomato paste to your roux and cook for 1 more minute while continuing to whisk.
3. Slowly add the chicken stock and whisk over medium heat. Cook for 10 minutes, whisking occasionally until sauce is smooth and thickens slightly. Set aside.
4. Add olive oil to skillet. Saute onions until translucent, about 3-4 minutes. Add garlic and cook another 1 minute until fragrant. Add ground beef and cook until beef is completely browned through. Drain any excess fat and return meat to pan. Add green chiles and 5-6 adobo peppers (whole). Note: you can add more peppers for a spicier dish or fewer for a more mild dish. Cook for another 2-3 minutes stirring well to incorporate the pepper flavors into your meat. Remove the adobo peppers and discard.
5. Pour ~1/3 of your sauce in the bottom of a 8×13” baking dish. Place beef filling in your tortilla with ~1 tbsp of cheese and roll them up. Place enchilada seam side down in your prepared baking dish. Repeat for all tortillas, then cover with remaining enchilada sauce. Top with remaining shredded cheese. Bake uncovered for 20 minutes until cheese is melted and enchiladas are warmed through. Garnish with cilantro if desired.