Enchiladas are a great weeknight meal that uses the beef broth we learned to make previously. Grab a quart of beef broth and make this simple, delicious, and filling meal one night this week:
You will need: 1 qt beef broth, 6 12" tortillas, 1 pound ground beef (canned or cooked fresh), 1 large onion diced, 1 or 2 pints canned black beans, 1/4 cup butter, 1/4 cup flour, 4 oz shredded cheese, black pepper, cilantro, cumin, chili powder, paprika, and garlic.
Preheat your oven to 350F.
The Filling: If you have fresh ground beef, cook it and drain off any fat. Mix it with your black beans and diced onion. You can also add some cooked rice if you like. Season with 1 tsp black pepper, 1 tsp cilantro, 1/2 tsp cumin, 1 tsp chili powder, and 1 tsp paprika. Stir together and heat through, then spoon into tortillas and roll. Place your rolled enchiladas into a casserole dish.
The Sauce: On medium high heat, combine 1 qt beef broth with 1/4 cup butter, 1/4 cup flour, 1 tsp each of paprika, chili powder, cilantro, cumin, and pepper. Stir until butter is melted and ingredients are combined, then pour over enchiladas in the casserole dish.
Sprinkle with shredded cheese. Cover casserole dish with tinfoil and bake for 30 minutes at 350F. To brown the cheese, remove the tinfoil for the last 5 minutes of baking. I don't like my cheese browned, so I skip this step.
It's a tasty, filling dinner that doesn't cost a fortune and can be made quickly from canned ingredients. You can add avocado, tomatoes, and rice if you like.