Green Chile Beef Enchiladas

hispanickitchen.com

Tauny Newcomb

subheading: For the Enchilada Sauce:

4 TABLESPOONS OLIVE OIL

1 SMALL WHITE ONION DICED

3 GARLIC CLOVES MINCED

4 TABLESPOONS ALL-PURPOSE FLOUR

¾ CUP MILD CHILI POWDER

1 8-OUNCE TOMATO SAUCE

1 6-OUNCE TOMATO PASTE

2 TEASPOONS GROUND CUMIN

2 TEASPOONS GRANULATED GARLIC

1 TEASPOON OREGANO

1 TEASPOON BLACK PEPPER

½ TEASPOON CHIPOTLE POWDER

5 CUPS CHICKEN STOCK

SALT TO TASTE

subheading: For the Beef Filling:

2 TABLESPOONS OLIVE OIL

1 MEDIUM SWEET ONION SLICED INTO STRIPS

2 JALAPEÑO PEPPERS SLICED OR DICED

4 GARLIC CLOVES MINCED

1 POUND GROUND-CHUCK BEEF

1 TEASPOON SALT

1 TEASPOON PEPPER

1 TEASPOON GROUND CUMIN

1 TEASPOON OREGANO

½ TEASPOON SMOKED PAPRIKA

4 TOMATILLOS ROUGHLY CHOPPED

2 CUPS DICED, COOKED POTATOES OPTIONAL

2 CUPS ROASTED GREEN CHILES SLICED INTO STRIPS OR DICED (ANAHEIM OR NEW MEXICO PEPPERS)

¾ CUP WATER

subheading: You Will Also Need:

18 to 20 CORN TORTILLAS

⅓ CUP CANOLA OIL

½ CUP COTIJA CHEESE CRUMBLED

2 CUPS YOUR FAVORITE GUACAMOLE RECIPE

2 CUPS SHREDDED LETTUCE

1 CUP DICED TOMATOES

⅓ CUP GREEN ONIONS SLICED

Directions at hispanickitchen.com

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