Red Chile Enchiladas
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
829
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).