- You will need one pound of ground beef, we use Granny’s Garden Grassfed Beef
- one pound stewed tomatoes in juice, skinless and homemade
- one cup beef stock
- sweet onion
- Chipolte peppers and cheese (we use a mix of Cheddar and Monterey Jack cheeses)
- The spices are Garlic and Onion Powder, Paprika, Comino, Chipolte chili powder, salt and pepper.
- Homemade Chipotle sauce begins with a large saucepan. Add stewed tomatoes, beef stock, four Chipolte peppers and bring to a boil. Add the spices of Garlic and Onion powder, Paprika, Comino, Salt and Pepper to taste. We like spicy food so we add spice. If you do not like spice, use only one or two Chipolte peppers. Boil until reduced by one-third. Using an immersion blender, blend until a smooth sauce. Turn off heat and set aside. Should make 6 cups of sauce.
- Now, for the filling. Brown one pound of ground beef, adding one-half sweet onion chopped and two sliced Jalepenos, season with Chipolte chili powder, garlic powder, salt and pepper. Cook until onions and peppers are limp. Grate equal amounts of Cheddar and Monterey Jack cheese. Set aside.
- The assemblage is the quickest part of the process. We use flour tortillas, corn are good also. Fill the tortilla with 1/3 cup meat mixture and 1/4 cup each of the cheeses. Continue until all meat mix is gone. Place in a greased covered baking dish. This recipe makes 6 enchiladas. Cover with sauce, being sure to have sauce between each enchilada. Grate the remainder of onion and add to the top of the enchiladas. Cover liberally with the mix of grated cheeses.
- Preheat oven to 375 degrees. Place the covered enchiladas in the oven for a total of 35 minutes, uncovering them for the last 10 minutes to brown. Once done, take them out of the oven and allow them to cool for a minimum of ten minutes. Serve with Black Beans and Guacamole for a delicious meal. Enjoy!