Beef Enchiladas (w/sauce recipe)

Another dish that's best with lean beef to avoid that disgusting fatty juice from ruining your tortillas. But, I've made them with 75% lean beef as well, just make sure you drain the excess.

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Serving Size: 8 enchiladas

--2 TBSP vegetable oil

--1 yellow onion, diced

--2 cloves garlic, minced

--1.5 lbs of LEAN ground beef

--salt & pepper, to taste

--4 oz can of diced green chiles, with the juice (I use mild)

--15 oz can black beans, rinsed and drained THOROUGHLY

--8 flour tortillas, burrito size

--3 cups Mexican blend shredded cheese

--2 cans enchilada sauce (I use mild)

*I do have a recipe for homemade enchilada sauce that's a little spicier, which I will post at the end of this recipe

--chopped fresh cilantro and green onion, for garnish

--sour cream, optional

1. If you're making the homemade enchilada sauce, scroll down for the recipe and prepare that first.

2. Preheat oven to 350 degrees F

3. Add oil to large skillet and heat over med-high heat. Add ground beef and crumble. Once beef if halfway cooked, add the onion, garlic and green chiles and saute for 4-6 minutes, stirring occasionally. Drain the excess fat if necessary.

4. To make the enchiladas spread a couple of tablespoons of enchilada sauce over tortilla. Add beans in a single line down the middle of the tortilla, then add 2 heaping spoonfuls of the beef mixture, drizzle some extra enchilada sauce and add 1/3 cup of shredded cheese. Roll up tortilla and place in a greased 9x13 baking dish. Continue with the rest of the tortillas.

5. Spread the remaining enchilada sauce over the top of the enchiladas and sprinkle with the remaining shredded cheese.

6. Bake uncovered for 20 minutes, I broil the dish for the last few minutes to get the cheese a golden brown.

7. Garnish with cilantro and green onion. Sour cream is optional.

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HOMEMADE ENCHILADA SAUCE

Servings: about 2 cups

--2 TBSP vegetable oil

--2 TBSP flour

--4 TBSP chili powder (use less if you're worried it'll be too spicy)

--1/2 tsp garlic powder

--1/2 tsp salt

--1/4 tsp cumin

--1/4 tsp oregano

--1/8 tsp cayenne pepper

--2 cups vegetable stock (chicken works fine too)

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1. Heat oil in a saucepan over med-high heat. Add flour and whisk together for one minute. Stir in the remaining seasonings, excluding the vegetable stock. Whisk ingredients well, then gradually add stock, whisking constantly so no lumps form. Reduce heat to low and simmer 10-15 until thickened.

2. Use immediately or store in the fridge for up to 2 weeks (in an air tight container).