Shredded Beef Enchiladas

Ingredients (Enough sauce for 10 enchiladas)

• 2 tablespoon olive oil
• 2 cloves garlic, minced
• 3 tablespoons flour
• 3 tablespoons chili powder
• 1 teaspoon cocoa powder
• 1/2 teaspoon smoked paprika
• 2 tablespoons pureed chipotle in adobo
• 14 ounces tomato sauce
• 2 cups water

Instructions

In a small sauce pan, heat oil on medium heat. Add garlic and cook for 30 to 60 seconds. Whisk in flour and cook 1-2 minutes. Add spiced and cook an additional 30 seconds.

Add tomato sauce and water. Simmer until it thickens. Use with enchiladas.

Ingredients (10 enchiladas)

• 10 flour or corn tortillas
• 1/2 cup vegetable oil
• 2 cups red enchilada sauce
• 1 cup brown rice
• 1 cup shredded beef
• 6 ounces monterey jack cheese, shredded

Instructions

Set up a station for making the enchiladas. Grease a 9×13 glass baking dish. Preheat the oven to 400 degrees.

In a wok or deep skillet, add the oil. Heat on high. When the oil is hot, add one tortilla for a few seconds. Flip and fry an additional few seconds just to soften the tortilla. Immediately remove and set in the warm enchilada sauce.Submerge the tortilla in the sauce and remove from the pan. place a spoonful of carnitas and a spoonful of rice on the tortilla. Roll and place in the 9×13 baking dish. Repeat with all 10 tortillas.

Pour remaining sauce over the enchiladas. Top with cheese. Bake for 20-30 minutes until brown and bubbly. Serve immediately .