8 servings
Sauce
3 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 10 oz ounce cans enchilada sauce
2 ¼ cups beef broth
1/2 teaspoon salt
¼ chili powder
1/4 teaspoon black pepper
Meat
1 pound ground beef
½ onion, finely chopped
2 cloves garlic, minced
1/4 teaspoon salt
1 1/2 chopped scallion
1 1/2 jalapenos chopped
2 cups grated sharp Cheddar cheese
Tortillas
Vegetable oil, for frying
14 corn tortillas
Finishers
1 1/2 jalapeno chopped
1 1/2 chopped scallion
1 T cilantro, chopped
Preheat the oven to 350 degrees F.
In a large pot with the heat set to medium low add the vegetable oil and flour. Stir or whisk until the mixture is combine and there are no lumps.
Add the enchilada sauce, beef broth, salt, pepper, chili powder, and black pepper and mix well.
Stirring occasionally let mixture start to boil. Reduce heat and simmer for 15 minutes. Remove from heat and set aside.
Add ground beef, onion, salt, and garlic to a nonstick pan over medium heat. Cook until meat has browned. Drain Mixture. Mix in 1 1/2 chopped jalapenos and 1 1/2 chopped scallion and set aside.
In a small nonstick pan with the heat set to medium add about ¼ teaspoon of vegetable oil. Cook each tortilla until softened. You want it pliable for rolling.
Dip tortillas into the sauce. Remove to a plate. Taking one tortilla at a time put 2 -4 tablespoons of filling on tortilla and sprinkle some cheese on and roll it up.
Add each the filled tortillas to a 9- by 13 baking dish. Pour the sauce over the top and sides. Toss on the rest of the cheese. Add 1 1/2 chopped jalapeno and 1 1/2 chopped scallions to top of enchiladas. Bake for 35 minutes. Remove from oven and sprinkle over cilantro. Enjoy.
Peace,
CK