Beef Enchiladas

Recipe Found HERE

SPICE MIX 

1 tsp each onion & garlic powder 

1 Tbsp cumin powder

1 Tbsp paprika 

1 Tbsp dried oregano 

1/2 – 1 tsp cayenne pepper (optional, spiciness) 

ENCHILADA SAUCE

2 Tbsp olive oil

3 Tbsp flour, plain/all purpose

2 cups chicken stock /broth, low sodium

1 can (8 oz) tomato sauce (eg Hunts) 

1/4 tsp salt

1/4 tsp pepper 

BEEF

1 Tbsp olive oil

2 garlic cloves , minced

1 onion , finely chopped (1 cup)

1 lb  ground beef (mince)

1 can (14oz) refried beans

1 can (14oz) black beans, drained 

ENCHILADAS

8 tortillas

1 1/2 cups grated melting cheese, or more (I like Monterey Jack, tasty or cheddar cheese) 

Cilantro, roughly chopped (optional garnish) 

Mix together Spice Mix ingredients. Set aside. 

ENCHILADA SAUCE 

Heat oil in a large saucepan over medium heat. Add flour and mix to combine into a paste. Cook for 1 minute, stirring constantly. 

Add 1/2 cup chicken broth, whisk straight away then it will turn into a thick smooth paste quite quickly. 

Add remaining chicken broth, tomato sauce, salt, pepper and 2 Tablespoons of SPICE MIX. Whisk. 

Increase heat slightly to medium high. Cook for 3 to 5 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup. Remove from stove. 

FILLING 

Preheat oven to 350F. 

Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes. 

Add beef and cook for 2 minutes, breaking it up as you go. Add remaining Spice Mix. Cook for a further 2 minutes or until completely brown. 

Add refried beans, black beans, about 1/4 cup of Enchilada Sauce + salt & pepper. Mix and cook for 2 minutes then remove from stove. 

ENCHILADAS

Smear a bit of sauce on the bottom of a 9x13 baking dish (stops sliding). 

Place filling on the lower third of a tortilla. Roll up then place in the baking dish, seam side down. Repeat with remaining Filling & Tortillas. 

Pour Sauce over the Enchiladas, top with cheese, bake for 10 minutes covered then 10 minutes uncovered. Serve hot!

1. Make-Ahead/Freezer Friendly Instructions: 
2. The enchiladas can be assembled up to one day ahead of time, tightly covered with foil, and refrigerated until ready to bake. If you go this route, bake for 15 minutes covered with foil, and then remove the foil and bake for 15 minutes more, or until the cheese is melted. The enchiladas can also be frozen for up to 3 months before baking (if frozen, defrost in the refrigerator overnight before cooking).