Recipe courtesy of Lankford Grocery & Market
Recipe courtesy of Lankford Grocery & Market
Beef Enchiladas
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- Level: Intermediate
- Total: 1 hr 15 min
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1158
- Total Fat
- 87 g
- Saturated Fat
- 22 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 6 g
- Sugar
- 2 g
- Protein
- 42 g
- Cholesterol
- 146 mg
- Sodium
- 638 mg
- Level: Intermediate
- Total: 1 hr 15 min
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1158
- Total Fat
- 87 g
- Saturated Fat
- 22 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 6 g
- Sugar
- 2 g
- Protein
- 42 g
- Cholesterol
- 146 mg
- Sodium
- 638 mg
Ingredients
Filling:
Gravy:
Enchiladas:
Directions
- For the filling: In large pot, cook ground beef, black pepper, chili powder, garlic powder and cilantro over medium heat until beef is browned all the way through.
- For the gravy: In a large pot on low heat, add flour and vegetable oil. Cook, stirring often, for 30 minutes, to make a dark brown roux for the gravy. Add 1/4 cup water, the beef bouillon, chili powder, garlic powder, black pepper and salt. Continue to cook until you have the consistency for the gravy, another 5 minutes.
- For the enchiladas: Heat a griddle or grill on medium heat. Spray cooking spray or put oil on griddle. Place tortillas on griddle until pliable for folding, about 15 seconds.
- Place tortillas on a flat surface. Add meat to a tortilla and roll up, keeping the seam side down. Place on a microwave/oven-safe plate. Repeat until all tortillas are used.
- Spoon gravy over enchiladas until covered. Top with Cheddar and place in microwave or oven until cheese melts. Top with onions, if using.
