Thoughts of babies took over my brain in late March, and I clearly didn’t have room for cooking or blogging! Now that we are six weeks in with our bundle of joy, I am ready to get into a normal routine and start cooking more. This is the only new recipe we’ve tried lately, but it was a smashing success. Although it seems like a lot of steps, the dish comes together fairly quickly.
I think these enchiladas would be good with a black bean filling; you could also make the filling using leftover cooked chicken.
I will update with a photo as soon as I figure out where I saved it
1/4 c olive oil, divided
1/2 c diced onions, divided
2 tsp minced garlic
2 T flour
2 T chili powder
8 oz tomato sauce
1 1/2 c water
1/2 tsp cumin
salt, to taste
pepper, to taste
cayenne pepper (optional)
1/2 lb ground beef
4 oz can diced green chiles
6-8 corn tortillas
1 c grated cheddar cheese
chopped black olives
chopped green onions
1) To make the sauce, heat 1 T oil in a medium sauce pan.
2) Add 2-3 T onions and saute until translucent.
3) Add remaining oil, garlic, flour and chili powder; cook 3-5 minutes while stirring.
4) Add tomato sauce, water and cumin; simmer for at least 10 minutes or until desired consistency.
5) Season with salt and cayenne pepper; set aside.
6) While the sauce is simmering, brown the ground beef and remaining onions in a large skillet.
7) When meat is cooked, drain off excess fat; stir in chiles and season with salt and pepper; set aside.
8) Preheat oven to 350 degrees.
9) Pour 1/2 c sauce in bottom of 8×8 (or slightly larger) baking dish.
10) Heat the first tortilla in a small skillet until pliable.
11) Remove to work surface and fill with meat, cheese, olives and green onions.
12) Roll up tortilla and place in baking dish.
13) Repeat with remaining tortillas.
14) Pour remaining enchilada sauce over the tortillas; top with more cheese.
15) Bake for 20 minutes or until bubbly.
16) Sprinkle with cilantro.