1 TBS. olive oil
1 TBS. butter
¼ cup flour
1 can of chicken broth
1 TBS. Chile powder
2 TBS. New Mexican Chile Powder (I order mine from The Shed’s website)
1 tsp. cumin
1 small can chipotle chilies in adobo sauce
1 onion, chopped
2 cloves of garlic, minced
1 lb ground beef
Salt and pepper
12 flour tortillas plus extras (I use the freshly made flour tortillas from Kroger)
2 cups shredded sharp cheddar cheese
1 cup shredded extra sharp cheddar cheese
¼ cup chopped cilantro
In a medium sauce pan heat the butter and oil. Add the flour whisk constantly. Add chicken broth, chopped chipotles, adobo sauce and ¾ cup of water. Add Chile powder, cumin and New Mexican Chile powder. Reduce heat and let sit about 10 minutes until nice and thick. You can always add more Chile powder for more of a kick.
In a large skillet, heat oil/butter over medium high heat. Add the beef, onion, garlic, salt and pepper. I add additional seasoning to the meat (extra Chile powder, garlic salt, sometimes Lawry’s seasoning, etc…). Cook for about 8 minutes or until the beef is cooked through. You can always do a mixture of beef and pork. That works wonders too.
Preheat the over to 350 degrees. Wrap the tortillas in foil and heat in the oven for about 10 minutes. Butter a 9×13 inch baking dish. Spoon about ¼ cup of the adobo sauce on the bottom of the pan. Next, fill each of the warm tortillas with ¼ cup of beef and 2 TBS. of cheese. Roll up and lay seam side down in the dish.
Raise the oven temperature to 450 degrees. If your oven runs hot, heat to 425 degrees. Pour the adobo mixture over the enchiladas and cover with remaining cheese and a few jalapenos. Bake uncovered for 20 minutes. Let sit 10 minutes, and then top with cilantro.
I serve mine enchiladas with a fried egg on top.