RED CHILE ENCHILADAS

Red Chile Enchiladas image

Provided by Busy Cook

Time 1h20m

Yield 8 enchiladas, 4 serving(s)

Number Of Ingredients 13

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

Steps:

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 Facts : Calories 615.5, Fat 36.3, SaturatedFat 15.3, Cholesterol 121, Sodium 442.1, Carbohydrate 32.8, Fiber 4.6, Sugar 1.8, Protein 40.4