Not your mothers Enchiladas. Loaded with shredded beef, black beans, sweet potatoes, and cheese. Then smothered with a simple smoky, spicy Chipotle Enchilada Sauce. There is no need for any side dishes because there is a complete meal in every bite.
Anytime someone mentions Enchilada’s I can’t help but think of my husband, it is one of his favorite meals. When we first moved in together, many years ago, he was trying to be sweet and romantic by making me dinner, Poor Man Enchiladas. They had ground beef, a sprinkle of cheese, and canned enchilada sauce, it was a decent meal until I had to take 100mg of Benadryl because I had a hypersensitivity to corn. The mixture of corn tortillas and the corn starch in the enchilada sauce did not agree with me. Anyways it was sweet, but I wouldn’t do it again.
Just like any person with a food allergy or a hypersensitivity I had to make a decision, never eat enchiladas again or be creative and find a way I can enjoy them. After many years of avoiding, I decided to get creative with leftovers from Coffee Chili Roast and find a way to make enchiladas without corn.
I found a great recipe for Red Enchilada Sauce from Gimme Some Oven. Over the years I have made this recipe hundreds of times, then one day I thought I needed to use up some leftover onion and chipotles before they went bad, so I pureed them and added them to the sauce, then adding a few other herbs and that was the birth of Chipotle Enchilada Sauce.
The hard part was finding the tortillas. Yes! They do make flour tortillas but if you look at the label there is still corn in most flour tortillas. After sorting through many labels I found two that I could use, a local company flour tortilla with no corn and Good for Life Brown Rice Tortilla. I went with the flour tortilla because I thought it would hold up better than the brown rice tortillas.
If you do not have any food allergies or food sensitivity use whatever tortilla that will make that tummy of yours happy!
The beef was already shredded, cheese shredded, but I felt this meal could use a little more so I roasted up some sweet potato and added black beans to the mix.
Finally put everything together, wrap it in tortillas, place in pan, smother with yummy sauce, bake and enjoy!!
Sorry folks I rambled a lot in this post, but I promise this takes a matter of minutes to put together. It can be prepped in advance, refrigerated and thrown in the over the day you decided to bake it. It also freezes great for baking later.
These Loaded Beef and Cheese Enchilada in a Chipotle Enchilada Sauce are the perfect use for leftover beef. No one will believe it was made with leftovers.
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Not your mothers Enchiladas. Loaded with shredded beef, black beans, sweet potatoes, and cheese. Then smothered with a simple smoky and slightly spicy Chipotle Enchilada Sauce and topped with more cheese. There is no need for any side dishes because there is a complete meal in every bite.
- 3 cups leftover shredded beef roast
- 2 cups shredded cheddar cheese leave 1/2 cup for topping
- 1 sweet potato diced and roasted
- 1 can black beans drained and rinsed
- 8 flour tortillas
- 2 tbsp vegetable oil
- 2 tbsp all purpose flour
- 1 8oz can tomato sauce
- 2 whole chipotle peppers pureed
- 4 tbsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp ground cumin
- 1/4 tsp dried oregano
- 1 1/2 cups vegetable stock
Heat oil in a small saucepan over medium heat. Whisk in flour over heat for 30 seconds. Add in tomato sauce and pureed chipotle peppers, whisk together well.
Stir in chili powder, garlic powder, salt, cumin, and oregano. Then gradually add the stock, whisking constantly to remove any lumps. Reduce heat and simmer for 10-15 minutes until slightly thickened.
Use immediately or refrigerate in an airtight jar or container for up to 3 days.
Preheat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
If you haven't already roast your sweet potatoes, by taking the diced pieces tossing them in olive oil. Place them on a lined sheet pan and bake in oven at 400 degrees for 15-20 minutes.
Once sweet potatoes are ready. Spread 1/2 cup of the enchilada sauce evenly in baking dish. Lay tortillas flat on the counter. In the middle of the 8 tortillas stack equal portions of beef, cheese, black beans, and sweet potatoes. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes serve and enjoy!