3 1/2 Tbsp chili powder 4 Tbsp flour 1 1/2 tsp cocoa powder 1 1/2 tsp garlic powder 2 Tbsp cumin 2 tsp oregano 3 cups water 8oz can of tomato sauce
Combine all dry ingredients in a saucepan. Slowly stir in 1 cup of the water. Stir til smooth. Add remaining water and the tomato sauce. Cook over medium heat, stirring occasionally, until sauce thickens - about 20 minutes.
To Make Enchiladas... Pour 1/4 of the super extra yummy mole enchilada sauce to the bottom of an 11x7 casserole dish. Pour 1/4 of the sauce in to meat or enchilada center mixture (I use slow cooked, shredded beef). Add a some cheese to the enchilada centers mixture. Put some enchilada center mixture on top of a corn or flour tortilla and roll them up. (I use flour and only because I rarely have corn ones on hand. Pour remaining sauce on top of enchiladas and bake in 350 degree oven for about 30 minutes or til hot. *For quicker cooking, heat in a microwave for 10 minutes until bubbly. Top with cheese and move to the oven for 5-10 minutes. Let sit for 5-10 minutes to set then enjoy!
Little Bit Spicy Shredded Beef Baked Chimichangas Recipe
1 medium onion, chopped 3 cloves minced garlic Small amount of oil or nonstick spray 1 1/2 lbs cooked then shredded beef 1 can of black beans drained and rinsed *optional 1 can Rotel tomatoes with green chiles 1 tsp oregano 2 tsp cumin 1 tsp chili powder shredded Mexican cheese blend 8" flour tortillas Serves 6-8 Preheat oven to 400 degrees. Saute the onions and garlic in oil or with nonstick spray until the onions are soft. Add the shredded beef, Rotel tomatoes, oregano, cumin and chili powder. Cook until the liquid is gone. Microwave 6 tortillas until they are soft, about 40 seconds on high.
Lightly oil or spray a cookie sheet with non stick spray. Lay a tortilla on the cookie sheet. Add cheese as desired. Put about 1/2 cup of the meat on top of the tortilla down the center of the tortilla, leaving about 3" on the top and bottom of the tortilla. Remember that you must be able to fold the sides over each other to completely enclose the meat so do not add too much meat mixture. Fold the bottom and top of the tortilla down over the meat. Fold the sides over the meat. The sides of the tortilla will overlap. Place on the cookie sheet with the folded sides down. Repeat for remaining tortillas. Lightly oil or spray the tops and sides of the chimichangas. Bake for 15-20 minutes until they are golden brown. Serve with rice and veggies. I do not make a sauce for these however you can add salsa, queso, etc as you like.
***These are a bit spicy - I think they are pretty mild but others might think they have a good kick. If you prefer milder foods, replace the Rotel with diced tomatoes instead or replace the spices and rotel with a taco seasoning packet. We also use a lot of black beans. You can use any kind you like or no beans at all.
My oldest son is not very experimental with food but these he absolutely loves. I cut them in half to help cool them off a little and they can be picked up and eaten with your hands or cut and eaten with a fork.
I came up with this recipe out of boredom. I got tired of serving tacos, nachos or enchiladas and decided to branch out to chimichangas. They were a hit and are now added to the Mexican food rotation in our house.
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