Tex-Mex Beef Enchiladas
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour (spooned and leveled)
- 1 can (14 1/2 ounces) reduced sodium chicken broth
- 1 1/2 tablespoons chili powder
- 1 small chipotle chile in adobo, minced, plus 1 tablespoon sauce (from a small can)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 3/4 pound lean ground beef
- Coarse salt and ground pepper
- 8 corn tortillas (6-inch)
- 1 1/2 cups shredded cheddar cheese (6 ounces)
- 1/4 cup chopped cilantro
- Produce
- Cilantro (1/4 cup)
- Onion, small (1)
- Meat
- Ground beef, lean (3/4 pound)
- Canned Goods
- Chicken broth, reduced sodium (1 can)
- Chipotle chile in adobo, small (1)
- Cooking & Baking
- All-purpose flour (1/4 cup)
- Chili powder (1 1/2 tablespoons)
- Garlic cloves (2)
- Olive oil (2 tablespoons)
- Salt and ground pepper, Coarse (1)
- Bread & Baked Goods
- Corn tortillas (6-inch) (8)
- Dairy
- Cheddar cheese (1 1/2 cups)
Preparation
Read recipe preparation on marthastewart.com
Social Stats
46.4Rating
1-100
1-100
4Tweets
44Facebook
Likes
Likes
1StumbleUpon
Views
Views
276PinterestPins
Recipe Stats
Published July 29, 2011 (1 year ago).
5 people saved this recipe.
