From: Jenn@eatcakefordinner
1 Lb. lean ground beef
1/3 c. finely chopped onion
1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. garlic powder
juice of 1/2 lime
2 Tbl. chopped cilantro
1 can black beans, rinsed and drained
salt and pepper
For the Enchilada Sauce
2 Tbl. unsalted butter
2-3 Tbl. all-purpose flour
1 (14.5 oz.) can low-sodium chicken broth
1/3 c. green salsa
or 1 small can diced green chiles
1/2 tsp. cumin
1 c. sour cream (I use light)
To Prepare
2 c. Monterey cheese, shredded
6-8 corn or flour tortillas
Preheat oven to 350 degrees. Brown ground beef in a large skillet over medium heat. Add the onion and saute another few minutes. Add the cumin, chili powder, garlic powder, lime juice, cilantro, black beans, salt and pepper. Stir to combine. If mixture seems too dry, add a Tablespoon or two of water.
Meanwhile, for the sauce: melt butter in a medium skillet over medium heat. Stir in the flour until a thick paste forms. Cook for a few minutes to cook out the flour taste. Slowly whisk in the chicken broth and stir until smooth. Continue cooking until sauce thickens, whisking occasionally. Stir in the green salsa, cumin and sour cream.
To prepare: Heat tortillas in the microwave for 15-30 seconds or until pliable. Divide meat mixture between tortillas and top each with a small amount of cheese. Roll up tightly and place, seam side down, in a casserole dish. Pour sauce over the top, covering each enchilada completely. Top with remaining cheese. Bake in preheated oven for 20 minutes or until heated through and bubbly. Broil for the last few minutes to brown the cheese on top. Serve.
Jenn's Notes: The number of enchiladas you get will depend on the size of your tortillas and how full you fill them. I usually make 1/2 with corn tortillas (which are a little smaller) and the other half with flour tortillas. I can fit 5 enchiladas in an 8x8 casserole dish.