Beef Enchiladas with Red Sauce

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Servings: 4 Prep: 40 min Cook: 40 min Dairy Free Gluten Free Casserole Freezable Homestyle Kids Oven Added 5 months ago Updated 5 months ago

Missing nutrition data for: Extra Virgin Olive Oil, Dried Oregano, Cumin, Arrowroot, Red Onion, Cilantro, Corn Tortillas

Ingredients

For the enchilada sauce:

2 tablespoons extra virgin olive oil

1 tablespoon chili powder

½ teaspoon garlic powder

½ teaspoon dried oregano ⚠

¼ teaspoon cumin ⚠

⅓ teaspoon sea salt, or to taste

⅛ cup arrowroot ⚠

2 cups beef broth, or chicken broth

1 teaspoon apple cider vinegar

For the enchiladas:

1 small red onion ⚠

⅓ bunch cilantro ⚠

1 tablespoon extra virgin olive oil

12 corn tortillas ⚠

1 ¼ pounds shredded beef

Instructions

1. For the enchilada sauce: Heat oil in a 4 quart pot over medium high heat; add the chili powder, garlic powder, oregano, cumin and sea salt.

2. Add the arrowroot powder, then slowly pour in the broth and apple cider vinegar whisking constantly until the sauce thickens.

3. Remove from heat. Add a little water to thin if the sauce becomes too thick after sitting.

4. For the enchiladas: Preheat oven to 350F. Grease a 9x13 oven safe dish.

5. Peel onion. Mince the onion and cilantro.

6. In a large pan over medium high heat, heat oil; add minced onions and cook until they begin to soften.

7. In a large bowl add softened onions, shredded beef, half the enchilada sauce and half the cilantro. Stir to combine.

8. Spoon 1/3 cup of the filling evenly down the center of one tortilla. Roll up the tortilla tightly around the filling, and place in prepared baking dish, seam side down.

9. Repeat with the remaining filling and tortillas.

10. Pour sauce over enchiladas. Bake for 20-25 minutes until bubbly.

11. Allow to cool for 10-20 minutes before serving. Top with remaining cilantro and serve.

12. Warm leftovers in a pan on the stove or in the oven, covered.