Ingredients
Red Enchilada Sauce
or buy jarred sauce
- 2 TBS grapeseed or olive oil
- 2TBS flour
- 2 TBS chili powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon of salt
- ⅛ teaspoon black pepper
- Pinch of cumin (optional)
- 2 TBS garlic paste or 1 teaspoon garlic powder
- 3 TBS tomato paste
- 2-3 TBS chipotle peppers in adobo (sold in small cans)
- 2 cups beef broth (you can also choose to use vegetable or chicken broth)
- 1 teaspoon sugar
- Squeeze of fresh lime
Enchiladas
- 1 pound ground veal
- 1 cup chopped sweet onion
- 1 small 4 oz can of diced green chilies or ½ to a whole minced jalapeno
- 2 ½ TBS taco seasoning (homemade or store-bought)
- 1/4 cup water
- 2 TBS garlic paste or 2 cloves garlic minced
- 15 oz can black beans (drained and rinsed)
- Squeeze of fresh lime
- 6 large flour tortillas (burrito size)
- 3-4 cups of shredded cheese (see notes, your choice)
- Red Enchilada Sauce
- 1 head iceberg lettuce
- 1 cup (or more) Pico de gallo or fresh salsa (typically found in refrigerated produce section or make your own)
Optional garnish: Cilantro or parsley, snipped scallions, sour cream, avocado chunks)
For homemade taco seasoning:
- Combine 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 ½ TBS paprika
- 1 teaspoon oregano
- ½ teaspoon red pepper
- ½ teaspoon of salt
Instructions
For Enchilada Sauce:
- Have oil at the ready and flour measured out
- In a small ramekin, combine your chili powder, onion powder, oregano, salt, pepper, cumin (if using), and garlic powder. Stir to combine.
- If using garlic paste, have that set out.
- Have your tomato paste and chili peppers in adobo measured out (can be combined).
- Have beef broth measured out in a cup or bowl.
- Have sugar at the ready and a lime wedge cut for squeezing.
- Add oil to a small sauce pot or skillet. Once oil is hot, add flour and whisk right away, for about 1 minute.
- Add in spice mixture, whisking vigorously.
- Add in garlic paste (if using) tomato paste/chipotle mixture, whisk vigorously as you do.
- Add in beef broth slowly, ⅓ at a time whisking the whole time as you do. Whisk until sauce becomes smooth.
- Add in sugar.
- Bring sauce to a simmer for a couple minutes.
- Then add in squeeze of lime, stir and remove from heat.
- Taste and adjust.
For the Enchiladas:
- Heat a large skillet (with sides) over med-high heat. Once the pan is hot, add oil. As soon as oil shimmers, add in ground meat, onions and if using jalapenos/chilies. Moving mixture around often until mostly cooked through. Pour off any fat.
- Add in taco seasoning, water, garlic paste/garlic, and black beans. Cook for 5 minutes or so until water cooks off.
- Spritz with fresh lime and stir. Taste and adjust seasoning.
- Remove from heat.
- Spread some enchilada sauce in your casserole dish (9×13 dish is perfect), just enough to cover the bottom and set aside.
- Lay one tortilla out at a time on the table, place the meat mixture down the center, allowing empty space on either end.
- Top with cheese and roll up enchiladas and place seam-side down in your casserole dish. Repeat.
- Spoon additional sauce over top.
- Bake at 375 degrees for 20 minutes. Pull out, top with cheese (if you choose), place back in the oven 5 minutes or until the cheese is melted.
- Remove from the oven, top with shredded lettuce, pico, scallions, cilantro/parsley and enjoy! You may also wish to serve with sour cream and or avocado chunks.
Notes: Choose the cheese you enjoy, such as Pepper Jack, cheddar, Monterey, or a pre shredded Mexican blend. I do find a difference in taste when you shred a block of cheese yourself however I have also used pre-shredded with success. Use what you enjoy.
Tips – Get your “mise en place” organized before the cooking event. Which means have all ingredients out and set for each of the recipes we will be making. This sauce only takes a few minutes to make, so it moves fast.
