Shredded Beef Enchiladas With Red Sauce

🧂 Ingredients

• 3 tablespoons all-purpose flour
• 3 tablespoons chili powder
• 1 tablespoon chipotle chili powder
• 1 (15-ounce) can tomato sauce
• 3 cups chicken stock
• 2 teaspoons cocoa powder
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon espresso powder
• 1 teaspoon onion powder
• 1 teaspoon Mexican oregano
• ½ teaspoon ground cinnamon
• Salt to taste

  starting with about ½ teaspoon and adding more if necessary
• 1 ½ cups red enchilada sauce

  divided
• Canola oil
• 8 corn tortillas

   not flour tortillas
• 1 ½ cups shredded beef
• 3 cups white melting cheese

  divided (see notes)
• ¼ cup roasted green chilies

  jarred, frozen, canned or freshly roasted
• Desired toppings

  such as avocado slices, lime wedges, red onion, cilantro, sour cream and salsa

Instructions

• 1 Over medium heat, add flour and chili powders in a dry small saucepan and whisk
  constantly for about five minutes.
• 2 Slowly stir in stock. Continue to whisk to keep the flour from clumping.
• 3 Add tomato sauce, cocoa powder, cumin, garlic powder, espresso powder, onion
  powder, oregano and cinnamon. Cook until the sauce thickens, about 10-15
  minutes. Taste and add salt.
• 4 Heat oven to 375 degrees. Spread about ½ cup of the red enchilada sauce on the
  bottom of a greased baking dish. Set the rest of the enchilada sauce aside.
• 5 Add enough oil to cover the bottom of a clean skillet and heat over medium-high
  heat until the oil shimmers. Place a corn tortilla in the oil and cook for 30
  seconds. Flip and cook for another 30 seconds.
• 6 While the corn tortilla is still warm, add 2 tablespoons shredded beef, 1
  tablespoon shredded cheese and ½ tablespoon green chilies to the center of the
  tortilla. Fold each side of the tortilla toward the center to roll the enchilada
  and place seam-side down in the baking pan. Repeat with all tortillas. If
  necessary, add more oil to the skillet.
• 7 Top the enchiladas with the remaining 1 cup enchilada sauce and cheese. Bake for
  20 minutes. Remove from oven, cover with foil and let sit for about five minutes
  to set and prevent the enchiladas from falling apart when serving. Garnish with
  desired toppings. Enjoy!

Nutrition Info