°1 tsp olive oil
°1 yellow onion, finely chopped
°1 pound 80/20 minced beef
°4 tablespoons TAK’s Tex-Mex mix or can of store-bought taco seasoning, if desired
°4 tsp unsalted butter
°6 tablespoons all-purpose flour
°4 cups unsalted beef broth*
°1 1/2 teaspoons kosher salt
°1 teaspoon cumin
°1 teaspoon hot pepper powder
°pinch of black pepper
°16-20 corn tortillas
°1 cup freshly grated Monterey Jack cheese
Preheat oven 350 degrees & prepare grease 9″ x 13″ casserole dish.
Heat olive oil in skillet on medium-high heat. Add onions and saute for 5-8 minutes until softened. Add ground beef with TAK’s Tex-Mex Blend, breaking it up with a wooden spoon. Cook for 10 minutes, or until the pink is no longer pink and cooked through. Remove from heat and transfer meat mixture to a bowl. Set apart to ready to use.
Return the skillet to the stove over medium heat. Add butter and let it melt. Sprinkling on flour and beating to form a roux. Allow to cook for 2-3 minutes. Begin adding the beef broth a splash at a time, whisking well after each addition until all the broth is incorporated. Seasoning with salt, cumin, chili powder, & pepper. Cook for an additional 7-10 minutes, stirring occasionally and allowing it to thicken.
Add enough sauce to the casserole to cover the bottom of the casserole lightly.
Adding 1/2 cup every Monterrey Jack also Cheddar to beef mix also stirring to distribute equally.
Moisten two paper towels and wrap half of the tortilla in the towels. Repeat for additional paper towels and remaining tortilla chips. Heat in the microwave for thirty seconds to one minute, until heated through and soft.
Add 2 tablespoons of the beef filling, one at a time, to the tortilla and roll tightly. Place seam side down in the dish. Keep rolling the enchiladas and placing them side by side until you can no longer put them in the dish.
Pour the remaining sauce evenly over the enchiladas and sprinkle with the remaining cheese.
Baking, covered with aluminum foil, about 20 min. Remove the aluminum foil and bake for an additional 15 minutes, uncovered. Leave to cool