I decided to feature one of my favorite dishes of all time to bring the week to a close.

This is a quick and easy way to make enchiladas inspired by a recipe I saw over at Mommys Kitchen.  She had a great idea for making the sauce super quick!

If you ever need a monthly meal plan…go check out her stuff!

WHAT YOU NEED:

1 T butter

1 T flour

1 cup chicken stock

1 t cumin

1 t corriander

1 t chili powder

S&P

1 can chili with no beans (I’m a Hormel girl)

1 can red mild enchilada sauce (I like Ortega)

1 package white or corn tortillas

2 cups shredded cheddar cheese

2 cups monterey jack cheese

1 small sweet onion diced

1 can mild green chiles diced

Optional toppings:

Sour cream

Guacamole

Sliced olives

Chopped red onion

Chopped tomato

Chopped scallions

WHAT TO DO:

In a large skillet heat butter over medium high heat and whisk in your flour to create a light golden roux.  Add in your chicken stock, spices and S&P.  Let this bubble a bit til it’s thickened up a bit and then add in your chili and half of the enchilada sauce.  Let this simmer for 5 minutes or so and get your tortillas ready.

Microwave each tortilla for about 20 seconds or so each to get them nice and soft.  Pour a few ladles of your sauce into the bottom of a baking dish.  Dip the tortilla in the sauce mix and then fill the tortillas with a combo of the cheddar and jack cheese, onions and chiles.  Roll the tortilla up and place in the dish.  Continue to fill the remaining tortillas until your dish is full.

Ladle more of your chili sauce mixture over the top of your enchiladas then top with the remaining enchilada sauce.  Sprinkle with more cheese and bake at 375 degrees for 30 to 40 minutes.  Serve.

Ole!

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Serves: 8  Prep Time: 10 minutes  Cook Time:  1 hour

1 T Canola Oil

2 pounds ground beef (or you could do 1 lb beef/1 lb ground pork)

1 large onion chopped

1 clove garlic chopped

1 pablano pepper seeded and chopped

1 green bell pepper seeded and chopped

1/2 T dried oregano

1 T ground cumin

1/2 T chili powder

1 t cayenne pepper

1 t corriander

S&P

1 8 oz can tomato sauce

1/2 can Guinness stout (or other dark beer)

1 14 oz can pinto beans, drained

1 14 oz can kidney beans, drained

1 can beef stock

For Garnish

chopped red onion

chopped tomato

chopped avacado

chopped cilantro

shredded cheddar cheese

sour cream

tortilla chips

Heat a large stock pot over medium high heat and add in your oil.  When the oil is hot toss in your ground beef and allow to brown.  Once browned add in your onions and peppers and allow the veggies to soften, about five minutes.  When the onion and pepper is soft, toss in the garlic and cook for an additional minute or so.

Add in your spices and toss to coat well.  Season with S&P.  Next add in your beans and allow to heat a bit.  Deglaze the bottom of your pot with the half a can of Guinness.  Be sure not to let the other half go to waste!  Pour yourself a glass and enjoy while you scrap the bottom of the pan for all the stuck on goodness.  Stir in your tomato sauce and beef broth and allow to come to a boil.  Once it boils turn the heat back to a med-low and allow to simmer for 45 minutes, stirring occasionally.

Serve with garnishes and allow people to build their own bowls.  This one is a touchdown!

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