Hellllooooo September.
I broke out my pumpkin scented candle melts last weekend and my house smelled sooooo good. What is it about pumpkin that is so cozy and comforting? I have the longest list of new pumpkin recipes I want to try, but since my family can't live on pumpkin alone, I have to make dinner occasionally too :)
I am constantly gettingbegged asked to make Enchiladas for dinner. This version is delicious and I usually have all of the ingredients on hand, so it's a keeper. Sometimes we use mild enchilada sauce and sometimes we use medium, use whatever your family can handle. You can also switch up the type of meat, or beans or cheese you use and they will still be delicious. I have made enchiladas so many times in the last year, that I could make them in my sleep. The variations are endless.
I broke out my pumpkin scented candle melts last weekend and my house smelled sooooo good. What is it about pumpkin that is so cozy and comforting? I have the longest list of new pumpkin recipes I want to try, but since my family can't live on pumpkin alone, I have to make dinner occasionally too :)
I am constantly getting
You might also like:
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)
1/2 Lb. ground beef
salt and pepper
1/3 c. finely chopped onion
1 can black beans, rinsed and drained
1/2 c. salsa (or more to taste)
1 tsp. cumin
1 tsp. chili powder
1 tsp. garlic powder
2 Tbl. chopped cilantro
6-8 corn or flour tortillas
1 1/2 - 2 c. shredded Monterey cheese
Creamy Enchilada Sauce
3 Tbl. unsalted butter
3-4 Tbl. all-purpose flour
1 (14.5 oz.) can low-sodium chicken broth
1 (10 oz.) can red enchilada sauce
1/2 tsp. cumin
1/3 c. sour cream (I use light)
Brown the ground beef in a large skillet over medium heat; season with salt and pepper. Add the onion and saute a few minutes or until tender. Stir in the beans, salsa, cumin, chili powder, garlic powder and chopped cilantro. Taste and adjust seasonings, if needed. If mixture is too dry for your liking, add more salsa. Reduce heat to low.
For the Enchilada Sauce: Melt butter in a large skillet over medium heat. Whisk in the flour, one Tablespoon at a time, until a thick paste forms. Allow to cook for several minutes to cook out the flour taste, stirring frequently. Slowly whisk in the chicken broth. Continue whisking until it is smooth and creamy. Cook for a few minutes or until slightly thickened. Add the enchilada sauce and cumin. Cook for another 5-10 minutes or until desired thickness is reached. Stir in sour cream.
To Prepare Enchiladas: Preheat oven to 350 degrees. Add about 1/3 cup of enchilada sauce to a baking dish. Heat tortillas in the microwave for 15-30 seconds or until pliable. Divide beef mixture between tortillas and top each with a little cheese. Roll-up and place seam-side down in baking dish. Cover with remaining sauce and remaining cheese. Bake for 15-20 minutes or until cheese is melted and bubbly. Then, broil for a few minutes to brown the cheese on top. Serve.
Jenn's Notes: The number of enchiladas you will get will depend on the size of tortillas you use and how full you fill them. I can fit up to 6 enchiladas in an 8x8-inch baking dish.
Linked up at Time to Sparkle! and Weekend Potluck!