More enchiladas... yum yum yum.
Ingredients List:
1 tablespoon Olive Oil
1 Yellow Onion (finely diced)
3 pounds Shredded Beef
4 tablespoons Taco Seasoning
1 16oz can Corn
1 16oz can Diced Tomatoes
4 tablespoons Butter
6 tablespoons All-Purpose Flour
4 cups Beef Broth
1 1/2 teaspoon Kosher Salt
1 teaspoon Cumin
1 teaspoon Chili Powder
Pinch of Black Salt
8 Flour Tortillas
1 cup Cheddar Cheese (grated)
1 cup Monterey Jack Cheese (grated)
Preheat oven to 350 degrees.
Prepare a 9x13 greased casserole dish.
Heat Olive Oil in a large saute pan over medium-high heat.
Add Onion and saute 5-8 minutes until softened.
Add Ground Beef along with Taco Seasoning.
Cook for 10 minutes until cooked through.
Remove from the heat and transfer to a bowl.
Set aside.
Return the saute pan to the stovetop over medium heat.
Add butter and allow to melt.
Sprinkle over the flour and whisk to form a roux.
Allow cooking for 2-3 minutes.
Slowly add broth, whisking thoroughly until completely incorporated.
Season with salt, cumin, chili powder and pepper.
Cook for an additional 7-10 minutes, stirring occasionally, and allow to thicken.
Add just enough sauce to the casserole dish to thinly coat the bottom.
One at a time, add beef filling to a tortilla.
Top with cheese.
Roll tightly.
Place seam side down in the casserole dish.
Continue filling and rolling enchiladas till the casserole dish is full.
Pour the remaining sauce over the enchiladas.
Sprinkle with the remaining cheese.
Bake, covered with foil for 20 minutes.
Remove the foil and bake for an additional 15 minutes.
Allow to cool, serve, and enjoy.
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