Beef Enchiladas Recipe

• 7 to 10 10” tortilla shells, depending how much meat you want in each one
• 2 cups Shredded cheese of choice

Filling

• 2 lbs. Hamburger. (Can substitute for pork or chopped chicken)
• 1 cup finely chopped onions
• 1 cup finely chopped bell peppers
• 1 cup finely chopped jalapenos, suggested without seeds
• 1 clove garlic, smashed and finely chopped
• 1 cup refried beans

Sauce

• 2 Tbsp flour
• 2 Tbsp Big Ben Enchilada Seasoning
• Pinch of cinnamon
• 3 Tbsp tomato paste
• 2 cups tomato juice or broth
• 1 tsp apple cider vinegar

Filling Prep

1. Brown meat with all chopped ingredients and beans.
2. Add a little finished sauce into meat to moisten.

Sauce Prep

1. Mix the flour, seasoning, and cinnamon together.
2. Heat olive oil in a skillet that’s large enough for all liquids. When hot, whisk in the dry mixture and cook about 1 minute or when you smell the aroma.
3. Whisk in the paste and slowly add tomato juice. Keep whisking to break up any lumps and simmer until it thickens.
4. Take off heat and stir in vinegar.

Final Enchilada Assembly

1. Grease medium baking pan with spray or olive oil.
2. Spoon about 1 large serving spoon of meat onto shell and roll up. Place this in one end of pan. Repeat until pan in full. You may place them against each other or leave a space between them.
3. Pour sauce over the enchiladas. Cover all exposed areas with sauce to keep edges from drying out.
4. Place in 300 degree oven and bake until thoroughly heated. Sprinkle a good amount of cheese on top. Continue baking until cheese is melted.