IngredientsRed Enchilada Sauce
2 tablespoons olive oil
2 tablespoons flour
2 tablespoons chili powder
1 teaspoon onion powder
½ teaspoon dried oregano
¼ teaspoon salt
⅛ teaspoon black pepper
Pinch of cumin (optional)
2 tablespoons garlic paste or 1 teaspoon garlic powder
3 tablespoons tomato paste
2-3 tablespoons chipotle peppers in adobo
2 cups beef broth (or vegetable or chicken)
1 teaspoon sugar
Squeeze of fresh lime
1 pound ground veal
1 cup chopped sweet onion
4 oz. can diced green chilies or ½ to whole minced jalapeno
2 ½ tablespoons taco seasoning
1/4 cup water
2 tablespoons garlic paste, or 2 cloves garlic, minced
15 oz. can black beans, drained and rinsed
Squeeze of fresh lime
6 large flour tortillas
3-4 cups of shredded cheese (choice of pepper jack, Monterey Jack or Mexican blend, or combo)
Red Enchilada Sauce
1 head iceberg lettuce
1 cup (or more) Pico de Gallo or fresh salsa
Optional garnishes: cilantro or parsley, snipped scallions, sour cream, avocado)
PreparationRed Enchilada Sauce
- Add oil to a small sauce pot or skillet. Once oil is hot add flour and whisk for about 1 minute.
- Add spices, whisking vigorously. Then add garlic paste (if using) and tomato paste/chipotle mixture, continue to whisk vigorously.
- Add beef broth slowly, ⅓ at a time, continue whisking until sauce becomes smooth. Add sugar.
- Bring sauce to a simmer for a few minutes, add a squeeze of lime, stir and remove from heat. Taste and adjust seasoning if desired.
- Heat a large skillet (with sides) over medium-high heat. Once the pan is hot, add oil. As soon as oil shimmers, add ground veal, onions and chilies. Move mixture around often in skillet until mostly cooked through. Pour off any fat.
- Add in taco seasoning, water, garlic paste/garlic and black beans. Cook for 5 minutes or until water cooks off. Spritz with fresh lime and stir. Taste and adjust seasoning. Remove from heat.
- Spread some enchilada sauce in a casserole dish (9”x13”), just enough to cover the bottom, and set aside.
- Lay one tortilla out at a time, place the meat mixture down the center, allowing space on ends.
- Top with cheese, roll up enchiladas and place seam-side down in your casserole dish. Repeat. Spoon sauce over top.
- Bake at 375° for 20 minutes. Remove from oven, top with cheese, and place back in the oven for 5 more minutes or until the cheese is melted.
- Remove from the oven and top with shredded lettuce and Pico de Gallo or salsa. Add optional garnishes as desired.
Source: Colleen Kennedy of Souffle Bombay, Funded by the Beef Checkoff