2.5 – 2 reviews • High Fiber
| Level: |
Intermediate |
| Total: |
1 hr 15 min |
| Active: |
40 min |
| Yield: |
6 servings |
Ingredients
- 2 pounds ground beef
- 1 tablespoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 bunch fresh cilantro
- 1 cup all-purpose flour
- 1 cup vegetable oil
- 1/4 cup beef bouillon
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- Nonstick cooking spray, for the griddle
- 18 corn tortillas
- 2 cups shredded Cheddar
- 1 diced onion, optional
Instructions
- For the filling: In large pot, cook ground beef, black pepper, chili powder, garlic powder and cilantro over medium heat until beef is browned all the way through.
- For the gravy: In a large pot on low heat, add flour and vegetable oil. Cook, stirring often, for 30 minutes, to make a dark brown roux for the gravy. Add 1/4 cup water, the beef bouillon, chili powder, garlic powder, black pepper and salt. Continue to cook until you have the consistency for the gravy, another 5 minutes.
- For the enchiladas: Heat a griddle or grill on medium heat. Spray cooking spray or put oil on griddle. Place tortillas on griddle until pliable for folding, about 15 seconds.
- Place tortillas on a flat surface. Add meat to a tortilla and roll up, keeping the seam side down. Place on a microwave/oven-safe plate. Repeat until all tortillas are used.
- Spoon gravy over enchiladas until covered. Top with Cheddar and place in microwave or oven until cheese melts. Top with onions, if using.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
1158 |
| Total Fat |
87 g |
| Saturated Fat |
22 g |
| Carbohydrates |
54 g |
| Dietary Fiber |
6 g |
| Sugar |
2 g |
| Protein |
42 g |
| Cholesterol |
146 mg |
| Sodium |
638 mg |