Ingredients
Scale
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 chicken bouillon cube
- salt to taste
- 3 cups chicken broth
- 24 corn tortillas
- 1/4 cup oil neutral oil (like avocado, vegetable or canola) – may need extra
- 1 lb ground beef
- 1 medium onion diced
- 1 lb ground chorizo
- 24 oz shredded cheese any mixture of sharp cheddar, colby jack, monterey jack, etc. will do
- sour cream optional
- red onion diced, optional
- tomatoes diced, optional
- cilantro fresh, chopped, optional
- avocado diced, optional
Instructions
- Melt butter in a small saucepan over medium heat. Whisk together with flour to create a roux, cooking for 2-3 minutes while stirring frequently.
- Add tomato paste, chili powder, ground cumin, paprika, garlic powder, onion powder, and the chicken bouillon cube. Cook for an additional couple of minutes.
- Gradually whisk in chicken broth, cooking until the mixture thickens, about 3 minutes. Remove from heat and set aside.
Notes
Feel free to customize the toppings with your favorite ingredients such as sour cream, diced tomatoes, or avocado.
These enchiladas can be prepared in advance and baked just before serving for a quick meal.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.