* 1 can (14 1/2 ounces) reduced sodium chicken broth
* 1 1/2 tablespoons chili powder
* 1 small chipotle chile in adobo, minced, plus 1 tablespoon sauce (from a small can)
* 1 small onion, finely chopped
* 2 garlic cloves, minced
* 3/4 pound lean ground beef
* Coarse salt and ground pepper
* 8 corn tortillas (6-inch)
* 1 1/2 cups shredded cheddar cheese (6 ounces)
* 1/4 cup chopped cilantro
This recipe is easily doubled; you can bake one batch tonight and freeze another for a no-fuss weeknight meal.
Prep: 1 hour 1. Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.
2. Make filling: In a 10-inch nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.
3. Preheat oven to 350 degrees. (If freezing, don't place any sauce in baking dish.) Spoon 1/4 cup sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping 1/4 cup beef mixture and 2 tablespoons cheese; tightly roll up.
4. Raise oven heat to 450 degrees. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro and, if desired, a green salad.
To freeze: make sauce and enchiladas; arrange enchiladas in baking dish without sauce (so tortillas don't become soggy). Place sauce in an airtight container. Cover dish with plastic wrap and foil. Label, date, and freeze enchiladas and sauce. Use within 2 months; bake without thawing.
To bake from frozen: Thaw sauce in refrigerator overnight. Preheat oven to 450 degrees. Remove foil and plastic wrap from baking dish. Pour sauce over top, and sprinkle with cheese; cover with foil. Bake 30 minutes. Uncover; bake until lightly browned and bubbly, about 15 minutes. Let cool 10 minutes; serve.
If baking right away: Spoon 1/4 cup sauce in the bottom of baking dish; pour the rest over the enchiladas.
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