Enchiladas
Enchiladas
Ingredients
Ingredients
Enchiladas
- 2 Lbs. Ground sirloin
- 2 Onions Chopped
- 1 Bell pepper Chopped
- 4 Garlic cloves Minced
- 4 Jalapeno peppers
- 2½ Ounces Taco seasoning mix
- 8 Ounces Cream cheese softened
- 4 Cups Enchilada sauce Divided
- 8 Ounces Pimento cheese Regular
- 8 Ounces Pimento cheese Reaper
- 16 Ounces Monterey jack and Cheddar cheese Shredded
- 4 Flour tortillas Warmed
Enchilada sauce
- 6 Tbsp. Vegetable oil
- 2 Tbsp. Flour
- ½ Cup Chili powder
- 4 Cups Chicken stock
- 20 Ounces Tomato paste
- 2 Tsps. Oregano Dried
- 2 Tsps. Ground cumin
- 1 Tsp Salt
Instructions
Instructions
Enchiladas
- Brown beef, onions, peppers and garlic in a large skillet over medium heat until browned and veggies are soft.
- Add taco seasoning and 1 cup of enchilada sauce, stirring until combined.
- Turn off heat and add cream cheese, stir until cheeses are melted into the mixture.
- Spread 1 cup of enchilada sauce into the bottom of a large, greased baking dish.
- Mix the two types of uncle Chris' pimento cheese and spread 2 tbsp. into each flour tortilla.
- Add enchilada meat mixture on top of the pimento cheese.
- Roll each tortilla and place seam down in the baking dish.
- Top with shredded cheese and bake for 20 minutes in 350℉ oven or until cheese is melted.
Enchilada sauce
- Heat oil and flour together stirring with a spoon for 1 minute.
- Add chili powder and cook for 30 seconds.
- Add stock, tomato paste, salt, oregano and cumin.
- Stir to combine, bring to a boil and cook until thickened.