Beef Enchiladas with Homemade Sauce recipe
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Ingredients
- 3 tablespoons vegetable oil 1 tablespoon all-purpose flour 2 tablespoons chili powder, or more to taste 2 cups chicken stock 1 (6 ounce) can tomato paste 1 teaspoon dried oregano 1 teaspoon ground cumin ¼ teaspoon salt cooking spray 1 pound ground beef 1 teaspoon extra-virgin olive oil 1 onion, diced 2 (4 ounce) cans fire-roasted diced green chiles ½ green bell pepper, diced 1 (15 ounce) can black beans, rinsed and drained 8 low-carb high-fiber tortillas (such as La Tortilla Factory®) 1 (8 ounce) package shredded low-fat Mexican cheese blend
Nutrition Info
- 815 caloriescarbohydrate: 62.2 gcholesterol: 112.6 mgfat: 44.5 gfiber: 15.9 gprotein: 48.7 gsaturatedFat: 15.3 gservingSize: -sodium: 2560.1 mgsugar: 10.9 gtransFat: : -unsaturatedFat: : -
Directions Beef Enchiladas with Homemade Sauce
Directions
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Heat vegetable oil in a saucepan over medium heat. Add flour, cook and stir using a wooden spoon until smooth, 1 to 2 minutes. Mix in chili powder and cook until fragrant, about 30 seconds. Stir in chicken stock, tomato paste, oregano, cumin, and salt, bring to a boil. Reduce heat and simmer enchilada sauce until thickened and smooth, about 15 minutes.
Preheat oven to 375 degrees F (190 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes, drain and discard grease.
Heat olive oil in a separate skillet over medium heat, cook and stir onion, green chiles, and green bell pepper until softened, 5 to 10 minutes. Mix in ground beef and black beans. Stir in 1/2 of the enchilada sauce, cook and stir 1 to 2 minutes.
Spoon beef mixture evenly onto the center of each tortilla and roll tortilla around filling. Place tortillas, seam-side down, in the baking dish. Cover tortillas with remaining enchilada sauce and Mexican cheese blend.
Bake in the preheated oven until cheese is melted, about 20 minutes.