Beef Enchiladas

It’s Enchiladas for tonight’s dinner.

After ordering online random groceries (Tortillas, Corn and flour)with no menu planned I had to come up with a meal.

I had only cannellin(northern beans) so I had to eliminate black beans from the traditional enchilada recipe.  Fortunately I had a can of tomatoes with Chile’s to use.


Beef filling

I lb. ground beef
I small onion or I tsp. Onion powder
1/4 tsp. Salt
1/2 cup cannellini beans drained (black beans might be better)
1/2 cup Chile’s drained
Shredded cheddar
Shredded pepper jack cheese
Black olives
Chives

Spray pan.  Add ground beef, salt and onion/or onion powder.  On medium heat sauté beef until it is lightly browned.

Add drained beans of choice and drained chiles’

Sauce
4 T vegetable oil
4 T flour
1 cup beef broth
1-14.5 oz. diced tomatoes with chiles ( I used my food processor to blend)
Note: You can use same size tomato sauce and I small can drained chiles if you prefer.
1 T chili powder
1/2 tsp. Cumin
Sour cream(optional)

When oil starts to sizzle add flour while whisking.  Continue to whisk while adding beef broth and processed tomatoes /chiles’ while whisking to prevent clumping. Simmer slowly until mixture starts to thicken slightly.

Remove from heat.

Spray large baking dish.  13x9 inch would work well.  I used a round dish and they were crammed.


Note:

Steam corn tortillas in the microwave so they stay pliable and don't split under the weight of enchilada fillings. Wrap a stack of tortillas in damp paper towels or a damp kitchen towel, then wrap in plastic wrap or place in a microwave-safe resealable plastic bag (keep the bag open to vent).

Place a tortilla on cutting board.  Place spoonful of meat mixture toward center of tortilla, fold over and place in dish seam down.  Continue making tortillas and place next to each other until dish is filled.

Cover with sauce and cheese.

Bake 350 degrees uncovered 20 ton30 minutes until sides start to bubble.

Top with olives, chives and sour cream if desired.