Easy Beef & Bean Enchiladas With Red & Green Sauce!

Today I Used The Can Enchiladas Sauce! Down Below This Description I Have My Homemade Enchiladas Recipe Below!! Enjoy
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Bake up big, cheesy flavor recipe they’re easy, they’re cheesy and they’re about to give your local Mexican restaurant some serious competition. 😋🥰 Welcome to the fiesta, Beef And Bean Enchiladas! 😍
Recipe below this description.
Southern Soul-food Cooking The Taste of East Texas! By Deirdre Clemons
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INGREDIENTS
FOR THE ENCHILADA SAUCE:
3 Tablespoons butter
3 Tablespoons all-purpose flour
3 cups chicken stock
2 Tablespoons tomato sauce
2 teaspoons cumin
1 Tablespoon coriander
2 teaspoons oregano
1 Tablespoon chili powder
1 Tablespoon chipotles in adobo, minced (optional, for spice)
FOR THE ENCHILADAS:
2 Tablespoons olive oil
1 medium onion, diced
4 cloves garlic, minced
1 teaspoon onion power
1 teaspoon garlic power
1 teaspoon oregano
1 teaspoon cumin
2 teaspoons chili powder
1lb ground beef (about 3 cups)
8 (8-inch) corn or flour tortillas
Cup of Ranchero Queso Fresco
8oz Mexican Style: Asadero, Oaxaca, Quesadilla, Shredded Cheese
MAKE THE ENCHILADA SAUCE:
Preheat the oven to 350°F.
Add the butter to a medium saucepan set over medium-high heat. Once the butter has melted, whisk in the flour until it is combined then cook the mixture for 30 seconds until it is slightly toasted.
Pour in the chicken stock, tomato sauce, cumin, coriander, oregano, chili powder, onion powder, garlic powder, chipotles in adobo (optional).
Simmer the sauce for 5 minutes then taste and season it with salt and pepper. Allow the sauce to cool (and thicken) while you prepare the enchiladas.
MAKE THE ENCHILADAS:
Add the olive oil to a large sauté pan set over medium-high heat then add the onions and garlic and cook, stirring frequently, until the onions are translucent, about 5 minutes.
Add the oregano, cumin, chili powder, onion powder, garlic powder, and chopped rotisserie chicken and stir until combined. Add 1/2 cup of the prepared sauce to the chicken filling and stir until combined then remove the pan from the heat. Pour about 1/2 cup of enchilada sauce into the bottom of a 9x13-inch baking dish. One by one, dip the tortillas into the prepared enchilada sauce then arrange them on a cutting board. Divide the chicken mixture among the coated tortillas, spooning it into the bottom third of each tortilla. Carefully roll up each tortilla then place it seam side down in the baking dish atop the sauce, arranging the enchiladas side by side in a single layer. Pour the remaining sauce atop the enchiladas then top them with the shredded cheese.
Bake the enchiladas for 10 to 15 minutes, until the cheese is melted, I used to top it but this time I didn't put no toppings on top... you can choice to put toppings, such as avocado, sour cream or olives. Enjoy 😉 😋🥰
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