Sunday, October 5, 2008

Baked Enchiladas for Brunch

I found this enchilada sauce recipe from I was intrigued because it had chocolate in it, and no tomato sauce.

1 tablespoon vegetable oil
1 cup diced onion
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
3 tablespoons all-purpose flour
5 tablespoons hot chili powder
4 1/2 cups chicken broth
1/2 (1 ounce) square semisweet chocolate

Heat oil in a large saucepan over medium-high high heat. Saute onion until tender. Stir in garlic, oregano, cumin and cinnamon; saute for a few minutes.
Stir in flour and chili powder, stirring until sauce thickens. Slowly whisk in chicken broth; reduce until sauce reaches desired consistency. Stir in chocolate until melted and well blended
I made my sauce one day ahead and kept it in an air-tight container in the chiller. The next day I made my filling:

1 tablespoon Canola Oil
1 kilo Ground Beef
2 pieces Onions, minced
1 pack Tomato Sauce

Preheat pot with canola oil, saute onions until translucent. Add in ground beef and cook for 5 minutes or until beef is no longer pink. Add tomato sauce, season with salt and pepper. Cook until fairly dry. Drain oil. Set aside

Spread filling on center of tortilla, roll neatly and place on pyrex dish. Continue until dish is full (around 10 tortilla rolls). Top with remaining cooked beef. Pour enchilada sauce and top with shredded cheddar cheese. Bake in a preheated 350 degrees farenheit oven for 20 minutes. Serve hot, yummy!

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