Enchiladas

I originally posted this recipe on our other blog a couple years ago.  You can find that post here.  
http://www.thebattersbybox.blogspot.com/2010/01/enchiladas.html.  Since moving to the East coast 10 years ago, we have had a hard time finding good Mexican food, so I had to go in search of making a chili based enchilada sauce that we loved.  After lots of searching, I found a recipe that fits the bill!

Enchilada Sauce:

2 TBS oil

3 TBS flour

2 TBS chili powder (I use ancho chili powder)

1 tsp cumin

2 cups chicken stock or water

Salt & pepper to taste

Heat oil and add flour, chili powder, cumin and garlic powder.  Stir until combined.  Add the 2 cups of chicken stock and stir or whisk well.  Bring to a boil and then lower the heat and simmer until the sauce thickens, stirring often.  Salt & pepper to taste.

Filing for enchiladas:

1 lb ground beef, cooked and then seasoned with 1 pkg taco seasoning.

1 can refried beans- heated

Monterey jack and cheddar cheese (as much as you like- the more the better as far as we're concerned!)

Mix all ingredients together with a couple tablespoons of the enchilada sauce.

Spray a 9x13 pan with cooking spray and put a little enchilada sauce in the bottom of the pan.  Put the filling in softened corn tortillas (I wrap 3 at a time in a paper towel and microwave them for 30 seconds and that makes them pliable enough to roll).    I usually put the softened tortillas in the pan and then put the filling in and roll them up in the enchilada sauce on the bottom of the pan.  Pour the remaining enchilada sauce over the top of the enchiladas and add more cheese (again, as much as you want), and bake at 375 degrees until the cheese is melted- around 15-20 minutes.  Top with sour cream and salsa and pair it with some chips and rice and beans.  Enjoy!