Beef Enchiladas with Chipotle Gravy

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I like making Mexican food at home.  I feel like whenever I go to a Mexican restaurant I end up eating way too much and it isn’t nearly as good as what I can make for myself at home.  One of our favorite Mexican meals is enchiladas.  They are easy to make and are especially delightful with homemade sauce.

I’m always searching for new ways to make them so when I saw a basic enchilada with chipotle gravy as the sauce I thought it sounded like a nice, spicy twist on traditional enchiladas.  The gravy is made with onions, garlic, chipotle peppers, and beef broth.  I was worried when the gravy didn’t thicken as much as I thought it should before pouring it on the enchiladas but it did thicken up just perfectly in the oven.

The enchiladas were bursting with flavor.  The gravy was slightly spicy from the chipotle peppers and thickened with the tomato paste.  The inside is a simple ground beef, cheese, onions, and peppers.  Definitely a great variation!

Beef Enchiladas with Chipotle Gravy  (adapted from Elly Says Opa)
1 t. olive oil
1/4 c. onion, diced
4 garlic cloves, minced
1 t. cumin
1/2 t. oregan
3 c. beef broth
1 chipotle in adobo, minced
2 T. tomato paste
2 T. flour
1 lb. lean ground beef
1/2 onion, diced
1/2 green bell pepper, diced
4 garlic cloves, minced
1 t. cumin
1/2 t. oregano
1/4 t. chili powder
8 tortillas
6 oz. cheddar cheese

1.  In a medium saucepan heat the oil over medium heat.  Add in the onion and garlic and saute for 2-3 minutes.

2.  Stir in the cumin, oregano, beef broth, chipotle, and tomato paste.  Mix well and bring to a boil.

3.  Remove 1/4 cup of the gravy to a small bowl and add the flour, whisking constantly until the flour is incorporated.  Pour into the gravy and mix well.  Reduce heat to low and simmer for 15 minutes.

4.  Meanwhile, heat the ground beef in a large skillet over medium heat.  Cook until the beef in browned and then add in the onion, green pepper, and garlic.  Cook for 2 minutes.  Drain fat if needed.

5.  Stir in the cumin, oregano, chili powder, and 1/2 cup of the chipotle gravy.  Mix well and remove from heat.

6.  Preheat the oven to 350 degrees.  Spray a 9 x 13 baking dish.

7.  Place a few tablespoons of the beef mixture on a tortilla, sprinkle with cheese, and roll up.  Place in the dish.  Repeat with remaining tortillas.  Pour the sauce over top of the enchiladas and sprinkle with remaining cheese.

8.  Bake for 15-20 minutes.  Remove from oven and serve hot.

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