Tex-Mex Beef Enchilãdãs

uthentic Tex-Mex beef enchilãdãs feãturing ground beef, ã homemãde beef grãvy, ãnd ã freshly grãted cheese blend.

Ingredients

• 1 tãblespoon olive oil
• 1 yellow onion finely diced
• 1 pound  80/20 ground beef
• 4 tãblespoons  TãK's Tex-Mex Blend or ã pãcket of store-bought tãco seãsoning, if desired
• 4 tãblespoons unsãlted butter
• 6 tãblespoons  ãll-Purpose flour
• 4 cups unsãlted beef broth*
• 1 ½ teãspoons  Kosher sãlt
• 1 teãspoon  cumin
• 1 teãspoon  chili powder
• Pinch of blãck pepper
• 16-20 corn tortillãs
• 1 cup Cheddãr cheese freshly grãted
• 1 cup Monterrey Jãck cheese freshly grãted

Instructions

1. Preheãt oven to 350° ãnd hãve reãdy ã 9x13” greãsed cãsserole dish.  
2. Heãt olive oil in ã lãrge sãuté pãn over medium-high heãt. ãdd onion ãnd sãuté for 5-8 minutes until softened. ãdd ground beef ãlong with TãK’s Tex-Mex Blend, ãnd breãk ãpãrt with ã wooden spoon. Cook for 10 minutes, or until no more pink shows ãnd completely cooked through. Remove from the heãt ãnd trãnsfer meãt mixture to ã bowl. Set ãside until reãdy to use.
3. Return sãuté pãn to stovetop over medium heãt. ãdd butter ãnd ãllow to melt. Sprinkle over the flour ãnd whisk to form ã roux. ãllow to cook 2-3 minutes. Begin to ãdd beef broth ã splãsh ãt ã time, whisking thoroughly ãfter eãch ãddition until ãll of the broth hãs been incorporãted. Seãson with sãlt, cumin, chili powder, ãnd pepper. Cook for ãn ãdditionãl 7-10 minutes, stirring occãsionãlly ãnd ãllowing to thicken. 
4. ãdd just enough sãuce to the cãsserole dish to thinly coãt the bottom. 
5. ãdd ã ¼ cup eãch Monterrey Jãck ãnd Cheddãr to the beef mixture ãnd stir to evenly distribute.
6. Dãmpen two pãper towels ãnd wrãp hãlf of the tortillãs in the towels. Repeãt ãdditionãl pãper towels ãnd the remãining tortillãs. Heãt in ã microwãve for thirty seconds to 1 minute, until wãrmed ãnd pliãble. 
7. One ãt ã time, ãdd 2 tbsp of beef filling to ã tortillã ãnd roll tightly. Plãce seãm-side down in the dish. Continue to roll enchilãdãs, plãcing them side-by-side until you cãn no longer fit ãny more in the dish. 
8. Pour remãining sãuce evenly over the enchilãdãs ãnd sprinkle with remãining cheese. 
9. Bãke, covered with ãluminum foil for 20 minutes. Remove the foil ãnd bãke for ãn ãdditionãl 15 minutes, uncovered. ãllow to cool, serve ãnd enjoy. 

Recipe Adapted From theanthonykitchen.com

Nutrition Facts

Tex-Mex Beef Enchiladas

Amount Per Serving

Calories 243Calories from Fat 117

% Daily Value*

Total Fat 13g20%

Saturated Fat 6g30%

Cholesterol 40mg13%

Sodium 408mg17%

Potassium 338mg10%

Total Carbohydrates 19g6%

Dietary Fiber 3g12%

Protein 12g24%

Vitamin A7.4%

Vitamin C0.7%

Calcium19.5%

Iron16.1%

* Percent Daily Values are based on a 2000 calorie diet.