BEEF ENCHILADAS WHITE SAUCE RECIPES

Steps:

• Heat vegetable oil in a saucepan over medium heat. Add flour; cook and stir using a wooden spoon until smooth, 1 to 2 minutes. Mix in chili powder and cook until fragrant, about 30 seconds. Stir in chicken stock, tomato paste, oregano, cumin, and salt; bring to a boil. Reduce heat and simmer enchilada sauce until thickened and smooth, about 15 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Heat olive oil in a separate skillet over medium heat; cook and stir onion, green chiles, and green bell pepper until softened, 5 to 10 minutes. Mix in ground beef and black beans. Stir in 1/2 of the enchilada sauce; cook and stir 1 to 2 minutes.
• Spoon beef mixture evenly onto the center of each tortilla and roll tortilla around filling. Place tortillas, seam-side down, in the baking dish. Cover tortillas with remaining enchilada sauce and Mexican cheese blend.
• Bake in the preheated oven until cheese is melted, about 20 minutes.

Steps:

• Brown meat, then drain grease.
• Add taco seasoning and ½ green chilies.
• Combine sour cream, soup, and other ½ chilies in a saucepan and heat through.
• Pour enough soup mixture into a 9 x 13” pan to coat bottom.
• Heat tortillas 30 seconds in the microwave.
• Fill tortillas with meat mix, wrap, and place in pan.
• Pour the rest of the soup mixture over the top of tortilla wraps and sprinkle with cheese.
• Bake at 350 degrees; for 35-40 minutes, or until cheese is melted and soup is bubbling on the sides.
• Serve with salsa, if desired.