beef enchiladas
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Beef Enchiladas
Serves 5 Filling 1 pound Ground beef 14 ounces canned crushed tomatoes 1 onion, chopped 2 Tablespoons flour 1 Tablespoon ancho chili powder 1 ¼ teaspoons salt 1 teaspoon garlic powder ½ teaspoon cumin ¼ teaspoon ground sage ¼ teaspoon pepper 10 Flour or corn tortillas Sauce 2 cups water 14 oz canned crushed tomatoes ½ cup flour 1/3 cup of butter 3 cloves garlic, chopped 3 cloves roasted garlic, chopped 1 Tablespoon ancho chili powder 1 teaspoon ground Sage 1 teaspoon cumin ½ teaspoon salt ¼ teaspoon pepper Cheese 1 cup mild cheddar cheese, shredded 1 cup pepper Jack cheese, shredded Optional toppers 1 jalapeño, sliced 6 cherry tomatoes, halved Cilantro Sour cream Filling Brown ground beef in pan over medium low heat. Drain beef. Add filling seasonings and stir and cook for about 1 minutes. Add in crushed tomatoes and mix well. Cover pan, reduce heat to low and simmer for 15 minutes. Sauce Melt butter to a sauce pan over medium heat. Once butter is almost completely melted add the garlic, roasted garlic, salt and pepper to pan. Add flour and whisk butter and flour together. Slowly pour in the water. Cook and whisk until the sauce starts to thicken. Next add crushed tomatoes, and rest of the sauce seasonings. Reduce heat to low and whisk and cook for 2 or 3 minutes. Check for seasonings, add a bit more salt if needed. Putting It All Together Remove from heat. Warm tortillas in microwave a few seconds to softened them. Put a thin layer of sauce in the bottom of a 13x9 baking dish. Add some meat mixture, and a sprinkle of each type of cheese to one end of a warm tortilla. Don't over stuff. Roll the tortilla up and place seem side down in baking dish. They don't have to look perfect. Pour remaining sauce over filled tortillas and cover with aluminum foil. Bake enchiladas in preheated 350 degree Fahrenheit oven for 40 minutes. Remove foil and sprinkle on remaining cheese and bake until cheese melts. Add jalapeno and tomatoes on top. Serve right away. Enjoy. Peace, CK |