Billy the Kid Enchiladas - Cowboy Kent Rollins
Servings 6
Ingredients
- ¼ cup olive oil or butter
- ¼ cup all-purpose flour
- 6 tablespoons chili powder
- 4 teaspoons onion powder
- 4 teaspoons garlic powder
- 2 teaspoons salt
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 4 cups chicken broth
- 6 tablespoons tomato paste
- 2 tablespoons adobo sauce
Beef Enchiladas
- 2 lbs ground beef
- 1 white onion finely chopped
- 2 tablespoons Kent's taco seasoning
- 4 cups easy enchilada sauce
- 12-14 8-inch flour tortillas
- 24 - 28 corn tortillas
- 2 cups shredded cheddar cheese
- 2 cups shredded jalapeno jack cheese
Instructions
- Heat the olive oil in a stockpot over medium heat. Whisk in the flour until smooth for about 1 minute.
- Whisk in the chili powder, onion powder, garlic powder, salt, cumin and oregano.
- Whisk in the chicken broth, tomato paste and adobo sauce. Let simmer on low for about 5 minutes, then remove from the heat.
- Preheat the oven to 350 degrees F.
- In a large cast iron skillet, begin browning the meat over medium-high heat. Cook for about 4 to 5 minutes, stirring occasionally, and as the meat begins to brown, stir in the onion and continue to cook until the onions have softened.
- Stir in the taco seasoning and let it simmer on low for 3 to 4 minutes.
- In a 12-inch Dutch oven or 9x13-inch casserole dish, pour a light layer of the enchilada sauce in the bottom.
- Lay a flour tortilla on a cutting board, and brush the top with the enchilada sauce. Top with two corn tortillas. Sprinkle with a little cheddar cheese, then add about ¼ cup of meat and top with a little more cheese. Roll up and place in the dish, seam side down.
- Repeat the process until all the meat is used. Top with the remaining enchilada sauce and bake for about 30 minutes or until warmed through. Sprinkle with additional cheese and bake for another 5 to 10 minutes, until the cheese has melted. Serve warm.