Chipotle Beef Enchiladas Food

TEX-MEX BEEF ENCHILADAS

Steps:

• Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.
• Make filling: In a 10-inch nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.
• Preheat oven to 350 degrees. (If freezing, don't place any sauce in baking dish. See Cook's Notes below.) Spoon 1/4 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 1/4 cup beef mixture and 2 tablespoons cheese; tightly roll up.
• Raise oven heat to 450 degrees. 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. Serve garnished with cilantro and, if desired, a green salad.

CHIPOTLE CHEDDAR-BEEF ENCHILADAS

Steps:

• Heat oven to 350°F.
• Mix cream cheese spread, peppers, taco seasoning and milk until blended. Brown meat in large nonstick skillet; drain. Return meat to skillet. Add corn and 1/2 cup each cream cheese mixture, shredded cheese and salsa; mix well.
• Spoon about 1/3 cup meat mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining cream cheese mixture, salsa and shredded cheese. Cover.
• Bake 20 min. or until heated through, uncovering for the last 5 min. Sprinkle with cilantro.

CHIPOTLE CHICKEN ENCHILADAS

Steps:

• Preheat the broiler. Tear 1 tortilla into pieces and transfer to a blender. Add the tomatoes, chicken broth, cilantro, chipotle and adobo, and cumin; puree until smooth.
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pureed sauce and simmer, stirring occasionally, until slightly thickened, 6 to 8 minutes. Remove from the heat and season with 1/2 teaspoon salt and a few grinds of pepper.
• Meanwhile, coat a 9-by-13-inch baking dish with vegetable oil. Mix the chicken, sour cream, 1/2 cup of each cheese and a pinch each of salt and pepper in a medium bowl. Warm the remaining 8 tortillas in the microwave as the label directs. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla and roll up to enclose. Arrange side by side in the prepared baking dish and brush with the remaining 1 tablespoon vegetable oil.
• Broil the enchiladas until lightly toasted, 3 to 5 minutes. Top with the tomato sauce and sprinkle with the remaining cheese. Broil until the sauce is bubbling and the cheese melts, 1 to 2 minutes. Top with avocado and scallions.

CHIPOTLE BEEF ENCHILADAS

Steps:

• Preheat oven to 375 degrees F. Spray a 13x9 inch pan with cooking spray.
• In a large skillet over medium heat, melt butter. Stir in flour and stir over medium to make a roux. Cook until roux turns brown. Remove pan from heat & slowly stir in broth and enchilada sauce. Add the spices, garlic, chiles, adobo sauce & honey.
• Simmer uncovered or partially covered for 20 minutes. Whisk in sour cream.
• Working one tortilla at a time, soften tortillas in a small amount of hot oil. Place about 1 tablespoon of onions, 1 tablespoon cheese and 1/4 cup chicken in each tortilla. Roll tortillas and place seam side down in prepared dish. Pour sauce over top. Cover with foil and bake for 25 minutes. Remove foil. Sprinkle with remaining cheese and bake another 12-15 minutes or until bubbly.

CREAMY CHIPOTLE ENCHILADA SAUCE

Steps:

• Place the red chiles (stems removed), ancho chile (stem removed), tomatoes, garlic and water in a small sauce pan. Bring to a boil. Continue boiling for 15 minutes until the red chiles are soft.
• Place the tomato and chile mixture in the blender with the chipotle chile, the reserved adobo sauce and 1 cup of the cooking liquid.
• Blend the mixture on high for 5 minutes.
• Strain the mixture and pour it back into your sauce pan (make sure you empty the sauce pan if any cooking liquid is left over and reserve it for later if needed).
• Bring the sauce to a low boil and continue to simmer for 10 minutes. If you like your sauce thin you can now add an additional 1/2 cup of water or cooking liquid.
• Whisk in the chicken bouillon powder and continue to simmer the sauce another 10 minutes.
• Turn the heat down to low and whisk in your sour cream. It is critical at this stage to keep the sauce on low so that the sour cream does not curdle. Cook the sauce on low for an additional 2 minutes just to heat it back up.
• Add salt and pepper to taste and Enjoy!