Red Chile Shredded Beef Enchiladas

 

Red Chile Shredded Beef Enchiladas

Ingredients:

1 ½ to 2 cups Red Enchilada Sauce, homemade recipe below

8 tortillas, 8-inch flour or corn/flour or corn/wheat blend

2 ½ to 3 cups Mexican Shredded Beef

3 cups shredded Monterey Jack, divided

1 cup shredded sharp cheddar, for topping

thinly sliced green onion, for garnish

cilantro, optional for garnish

OPTIONAL FOR SERVING

sour cream, tomatoes, avocado, hot sauce or salsa

Instructions:

Preheat oven to 350 degrees F.

Pour a thin layer of enchilada sauce into a 13- x 9-inch baking dish (about ½ to ¾ cup) and spread it out evenly over the bottom.

Warm the stack of tortillas for about 15 to 20 seconds in the microwave, just until very slightly warmed.

Place about ⅓ cup of the shredded beef down the center of one of the tortillas and top with about ¼ cup shredded Jack cheese. Roll up tightly and place seam side down on top of the enchilada sauce in the baking dish (they shouldn’t be too tightly packed in). Spoon about 1 cup sauce (or more) over the top of the enchiladas and top with the remaining 1 cup Monterey Jack and the cheddar cheese.

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake another 3 to 5 minutes, or until cheese is melted and sauce is bubbly.

Garnish with green onions and a little cilantro and serve with toppings of your choice.

 

Enchilada Sauce

Ingredients:

4 tablespoons vegetable oil

6 tablespoons all-purpose flour

2-3 tablespoons chili powder (adjust to taste)

1 1/2 teaspoons cumin powder

3/4-1 teaspoon garlic powder

1 1/2 teaspoons salt

4 1/2 cups water

Instructions:

Prepare the Roux:

In a medium saucepan over medium heat, add vegetable oil.

Once the oil is heated, add flour and stir constantly to combine. Cook for about 1-2 minutes until the mixture turns slightly golden brown.

Add Spices:

Quickly add chili powder, cumin powder, garlic powder, and salt to the roux. Stir continuously for about 30 seconds to 1 minute to toast the spices and release their flavors.

Gradually Add Water:

Gradually pour in the water while stirring vigorously to prevent lumps from forming. The mixture will initially expand and thicken.

Simmer and Thicken:

Bring the mixture to a simmer over medium heat, stirring frequently.

Continue to cook and stir until the sauce reaches your desired thickness, typically about 5-10 minutes.

Adjust Consistency and Seasoning:

If the sauce becomes too thick, you can add a little more water to adjust the consistency.
Taste and adjust seasoning with additional salt or spices if needed.

Use or Store:

Use the enchilada sauce immediately in your favorite enchilada recipe, or let it cool completely before transferring to an airtight container to store in the refrigerator for up to a week.