Featuring winner of the ChefsBest Excellence Award, Tina's Beef & Bean Burritos
Homemade enchiladas: the perfect warm, savory comfort food. Whether for a family gathering or just because you have some free time on a rainy day, try this recipe for easy-to-make enchiladas that will make your taste buds jump for joy!
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 2 teaspoons ground cumin
- 2 tablespoons chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 2 cups beef stock
Burritos for enchilada casserole:
- 12 of Tina’s Beef & Bean Burritos*
- 3 cups cheddar cheese, grated
Making the chili gravy:
The base of the chili gravy is a simple roux. You need a fair amount of it to get the right consistency so start with about 1/4 cup of butter and 1/4 cup flour. Whisk this together over medium heat for 1-3 minutes until it’s turning a light tan color. Once the roux is the right color, whisk in all of the spices. Let the spices cook and for 30 seconds and then start whisking in the beef stock (you could use veggie stock). As it heats, the gravy will thicken. The finished gravy shouldn’t be super-thick, but it should coat a spoon lightly. Once the gravy is done, take it off the heat.
Assembling the enchiladas:
Cook Tina’s Burritos in the microwave per package instructions stopping 30 seconds before recommended time. Put about 1/2 cup of the chili gravy in the bottom of a 9 X 13 baking dish, and place microwaved burritos on top of the gravy. Cover burritos with remaining gravy and cheese. Bake for about 10-15 minutes in a 400 degree oven. You just want to heat through so that everything is blended together and the cheese is melted and bubbly. Take out of oven and let stand for about 5 minutes. Serve with a side of rice.
Yield: 6 servings
*Or, substitute with your favorite variety of Tina’s Burritos
Recipe and image sourced from mytinasburritos.com.
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