BEEF AND BEAN ENCHILADAS WITH HOMEMADE ANCHO CHILE ENCHILADA SAUCE!

Step 1

In a medium sized bowl, whisk together the chile powders, cumin, oregano, paprika, salt. Set aside.

Step 2

In a large pot over medium high heat, cook your meat and crumble it. When your hamburger is cooked through and is no longer pink, drain excess grease. Leave a tiny hint of it though to act as a binder.

Step 3

Sprinkle the corn starch over the meat, and continue to cook, stirring for about 1-2 minutes. Next, add in the chile powder mixture. Coat the meat well, and stir for another minute to allow the spices to become aromatic.

Step 4

Slowly add a bit of beef broth, stirring well, and adding a bit more at a time. (This part reminds me of making a roux). Once all the beef broth is in, add in the milk.

Step 5

Allow to continue cooking, and stir the entire time. Eventually the mixture will come to a boil, and after about a minute it will thicken up and appear like a gravy. Turn off heat, and set aside.

Step 6

Pre Heat oven to 350 degrees. Spray a casserole pan with non-stick spray and place a large spoonful of sauce on the bottom. Swirl around to coat the bottom of the pan.

Step 7

You can heat your corn tortillas in the microwave to soften them. Take one at a time, and put 1-2 tablespoons of the sauce mixture (heavy on the meat, less on the liquid) inside the tortilla. You can roll it, or fold each side in and flatten it.

Step 8

Place side by side in the pan. If you use my method of flattening, you can stack a second set of filled flattened tortillas on top.

Step 9

Once all the stuffed tortillas are in the pan, cover with all the remaining sauce.

Step 10

Bake in the oven for 10-15 minutes.

Step 11

Remove from oven. Cover with crumbled La Vaquita® queso fresco.

Step 12

Focusing on the middle, add on a layer of shredded lettuce, sliced onions, sliced jalapeños and fresh pico de gallo.

Step 13

Serve and Enjoy!