Enchiladas Con Carne

Source: The Defined Dish

Prep Time 35 minutes | Ready in 1 hour | Serves 4 people  

Ingredients

• Enchilada Sauce

  • 2 tablespoons Ghee

  • 2 tablespoons Arrowroot Starch

  • 1 tablespoon plus 1 teaspoon Chili Powder

  • 1 teaspoon Garlic Powder

  • 1/2 teaspoon Ground Cumin

  • 1/2 teaspoon Sweet Paprika

  • 1/2 teaspoon Onion Powder

  • 1/4 teaspoon Dried Oregano

  • 1/4 teaspoon Cayenne Pepper

  • 3 tablespoons Tomato Paste

  • 2 cups Low-Sodium Beef Broth

• Enchiladas

  • 1 tablespoon Avocado Oil

  • 1 1/2 pounds Ground Beef (85% lean)

  • 1 (4 oz.) can Chopped Mild Green Chiles

  • 1 cup (1/2 med) finely diced white onion

  • 1/2 teaspoon Ground Black Pepper

  • 8 (8 inch) Tortillas

  • 1/2 cup Shredded Cheddar, Monterey Jack or Colby Jack Cheese Mixture.

  • 1 teaspoon Kosher Salt

Preparation

1. Preheat the oven 325 degrees F.

2. Enchilada Sauce:

   1. In a small saucepan, melt the ghee over med heat.

   2. Add arrowroot and whisk until combined.

   3. Add all the spices above (chili powder, garlic powder, cumin, paprika, onion powder, oregano, & cayenne pepper) Whisk to combine and toast the spices to prevent from burning (about 2 minutes).

   4. Whisk in the tomato paste, and slowly pour in 1 1/2 cups of beef broth. Cook and continue to whisk until the sauce thickens.

   5. Remove pan from heat and pour remaining 1/2 cup of broth and salt. Whisk until smooth and set aside. .

3. Enchiladas:

   1. Heat avocado oil in large skillet. Add ground beef, green chilies, onion, salt and pepper. Break up ground beef into small pieces and cook until no longer. pink. Drain excess fat.

   2. Add 1/2 cup of enchilada sauce to ground beef mixture and toss to coat.

   3. Poor 1/2 cup enchilada sauce into a wide bowl. Dip each tortilla into sauce and coat on both sides.

   4. Fill each tortilla with meat mixture and roll up.

   5. Place rolled tortillas in a 9 x 13 inch casserole dish seam side down, filling the casserole dish.

   6. Pour remaining meat mixture and sauce across the top of the enchiladas.

   7. Top with shredded cheese.

   8. Bake uncovered 15 minutes or until cheese in the middle is melted and the sauce is bubbly.

   9. Optional - Serve with avocado and cilantro on top.