To give credit where it is due, I found the enchilada recipe on one of my top ten favorite blogs, Shutterbean.
Go over, check her out and her new baby. Isn't he the cutest?
And here is the recipe, enjoy!
Tex Mex Enchiladas (makes 8 total)
2 tablespoons olive oil
1/2 cup all purpose flour (spooned & leveled)
1 can (14.5 oz) reduced sodium chicken broth
1 1/2 tablespoons chili powder
1 small canned chipotle chili in adobo, minced-plus 1 tablespoon adobo sauce from can
1 small onion, finely chopped
2 garlic cloves, minced
3/4 lb. lean ground beef
Coarse salt & ground pepper
8 tortillas (6 inch)
1 1/2 cups shredded cheddar cheese (about 6 oz.)
1/4 cup cilantro
1. Make Sauce: In a medium saucepan, heat 1 ½ tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and ¾ cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.
2. Make Filling: In a 10-inch nonstick skillet, heat remaining ½ tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.
3. Preheat oven to 350°. Spoon ¼ cup sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping ¼ cup beef mixture and 2 tablespoons cheese; tightly roll up.
4. Raise oven heat to 450°. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving.