Cheesy Beef and Bean Enchiladas in 30 Minutes
Photo by: Chad Elick
Cheesy enchiladas made with red and green chile sauces are enough to rock your taste buds. Enchiladas that can be on your table in 30 minutes will rock your night!
Click here to read about this recipe on The Simple Kitchen blog
Click here to read about this recipe on The Simple Kitchen blog
ingredients: Add all to shopping list
Red Enchilada Sauce:
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
1 cup chicken broth
1 (15-oz) can enchilada sauce
1 tsp ground coriander
½ tsp black pepper
Enchilada Filling:
1 lb 93% lean ground beef
½ tsp kosher salt
½ tsp black pepper
1 tsp onion powder
1 (15-oz) can green chile sauce
1 (7-oz) can diced green chiles
1 (15-oz) can pinto beans, drained and rinsed
16 (6-inch) corn tortillas
8 oz shredded Colby Jack cheese
1 (4-oz) can diced black olives
Fresh cilantro, chopped (for garnish)
Sour cream (for garnish)
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
1 cup chicken broth
1 (15-oz) can enchilada sauce
1 tsp ground coriander
½ tsp black pepper
Enchilada Filling:
1 lb 93% lean ground beef
½ tsp kosher salt
½ tsp black pepper
1 tsp onion powder
1 (15-oz) can green chile sauce
1 (7-oz) can diced green chiles
1 (15-oz) can pinto beans, drained and rinsed
16 (6-inch) corn tortillas
8 oz shredded Colby Jack cheese
1 (4-oz) can diced black olives
Fresh cilantro, chopped (for garnish)
Sour cream (for garnish)
directions:
1. Preheat oven to 300°F.
2. In a medium sauce pan over medium heat melt butter. Add flour and whisk for 2 minutes, to cook out the ‘floury’ taste.
3. Meanwhile, in a medium skillet over medium-high heat; combine beef, salt, pepper and onion powder. Cook beef until browned breaking it apart with spatula as it cooks.
4. Once sauce and filling are started; wrap tortillas in aluminum foil and warm in the oven.
5. While the beef is cooking and the tortillas are warming; add chicken broth, enchilada sauce, coriander and pepper to your sauce pan. Whisk to combine bring to a boil, reduce to simmer.
6. Meanwhile add green chile sauce, green chiles, and beans. Stir to combine and cook until hot. About 5 minutes.
7. Remove tortillas from oven. Turn oven to 400°F. Open foil.
8. Ladle green chile sauce (about 1 cup) from filling mixture to cover the bottom of a 9x13 baking dish (or 2 smaller dishes). Ladle red sauce (about 1 cup) on top of the green chile sauce.
9. Lay a tortilla on a clean work surface. Spoon about ¼ cup of the beef filling into the center of the tortilla. Roll tortilla up, enclosing the filling and lay in the baking dish seam side down. Repeat until all tortillas are in the baking dish. Ladle remaining red sauce over the top of the enchiladas, covering them completely. Sprinkle cheese over top. Scatter black olives on top. Bake for 7-10 minutes until cheese is completely melted.
Garnish with sour cream and chopped cilantro. Serve and enjoy!
KITCHEN COUNTER:
Serves 8.
Also See:
30-Minute Chicken Cordon Bleu Soup
30-Minute Chicken Parmesano Vino Bianco
30-Minute Tuscan Chicken Shepherd's Pie
Donna and Chad Elick are authors of the blog The Slow Roasted Italian. Donna is the recipe developer, cook and party planner, and Chad is the resident taste tester, photographer and designer. Creating delicious meals in a snap is what they do best, so pull up a chair and join them! For more, visit TheSlowRoastedItalian.com, and follow their weekly blog on dash, The Simple Kitchen.
