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Beef and Cheese Enchilada in a Chipotle Enchilada Sauce
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Extra Cheesy Loaded Beef Enchiladas with Chipotle Enchilada Sauce

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. 
Course Dinner
Cuisine American, Mexican
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4 people
Calories 2385kcal

Ingredients

  • 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

Chipotle Enchilada Sauce

  • 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

Instructions

Chipotle Enchilada Sauce

  • 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. 

The Enchiladas

  • 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!