i am always in the mood for enchiladas! they taste so good. however, nowadays i just want something on the table quick. i did not feel like dipping the tortillas, making the filling, rolling them, putting them in a casserole to bake for 45 minutes! so i simplified the process so we could be eating one of our favorite meals in no time. now, for me... canned enchilada sauce is, uh... yucky. oops, did i just say that? that word came straight from one of my kids! anyway, whenever i taste canned enchilada sauce, all i taste is the can it's stored in. with that said, this recipe has a homemade enchilada sauce. i make it a lot for our family and the spices are perfect for our taste. make extra of this sauce to freeze and store away for an easy enchilada night, made from your kitchen.
- - homemade enchilada sauce
- 2 tablespoons vegetable oil -
- 1/2 onion - chopped fine
- 3 cloves garlic - minced
- 4 tablespoons chili powder -
- 1 tablespoon cumin -
- 1/4 teaspoon italian seasoning -
- 2 tablespoons cornstarch -
- 1 cup chicken broth - *i use boullion based
- 1 cup tomato sauce -
- - enchilada filling
- 1 tablespoon vegetable oil -
- 1 lb ground beef -
- 1 jalapeno - seeded, chopped
- 6 (8 inch) flour tortillas - chopped into 1 inch strips
- 1/2 cup black beans - rinsed, drained
- 1/4 cup cilantro - chopped
- 3/4 cup chicken stock - *i use boullion based
- 1 1/2 cup cheddar cheese -
- for the homemade enchilada sauce - in a medium sized pot, add the vegetable oil over medium heat. add in the garlic and onions.
- add the seasonings over the onions/garlic and stir.
- saute for a few minutes until the onions are slightly tender and the spices are toasty.
- in a small bowl, whisk the cornstarch into the chicken stock. pour the chicken stock mixture into the onion mixture slowly, whisking until everything is well blended. stir in the tomato sauce.
- bring to a boil and reduce to simmer for about 10 minutes or so, until thickened. this sauce is great to make ahead or double up and freeze. it will be ready for you anytime you want enchiladas. no canned sauce here!
for the beef and black bean enchilada filling:
- preheat the broiler.
- preheat the oil in a large cast iron skillet over medium high heat. i used a 14 inch cast iron. like this one here.
- carefully add the hamburger meat. season with salt/pepper to taste and break up the meat into small pieces as it cooks through. if there is a large amount of oil after the meat has cooked, drain it off.
- add in the jalapeno. stir for a few minutes with the ground beef until tender.
- add in the tortilla strips, black beans and cilantro.
- stir until combined. stir in all of the reserved enchilada sauce. add in the chicken broth and stir until everything is mixed well. taste, season with salt/pepper accordingly (if needed). reduce to simmer and allow to cook on low for a few minutes until the seasoning marry.
- top the enchilada mixture with cheese.
- if you do not have a oven proof pan, transfer into a baking dish before you top with cheese. then top with cheese and place in the oven.
- place under the broiler until cheese is melted.
spoon onto you're plate and enjoy!
play around with the spices in the enchilada sauce! add what flavors your family enjoys. like it spicy? add some chipotle powder instead of chili powder.
- i used jalapeno in this recipe instead of green chilies. a can of green chilies can cost as much as $3 for one can! a jalapeno? as low as $0.20!
- i liked adding fresh onion and garlic to the enchilada sauce. if you don't like your sauce chunky, use garlic powder and onion powder instead.
- i did not add onion and garlic to my hamburger mixture since it was already in my enchilada sauce. feel free to add more if you like.
- i like the texture of flour tortillas in this dish, however feel free to use corn tortillas.
- like a little sweet? add corn!