Beef Enchiladas

theanthonykitchen.com

Joni Theurer

subheading: FOR THE SAUCE:

1 8-ounce can tomato sauce

2 tablespoons tomato paste

1 to 2 chipotles from a can of chipotle in adobo

2 tablespoons chili powder

1 ½ teaspoons Kosher salt

1 ½ teaspoons garlic powder

2 teaspoons ground cumin

1 teaspoon onion powder

½ teaspoon dried oregano

2 tablespoons canola or avocado oil

2 tablespoons all-purpose flour

3 cups unsalted chicken broth

subheading: FOR THE ENCHILADAS:

2 tablespoons avocado or canola oil

1 white onion, diced

1 pound 80/20 ground beef

2 teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon Kosher salt

1 cup Monterrey Jack cheese, freshly grated

1 cup Cheddar cheese, freshly grated

16 to 20 corn tortillas do not use tortillas labeled “super soft”

Directions at theanthonykitchen.com

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