Beef Enchiladas

Directions

For Colorado Sauce:

1. Remove stems and seeds from all chile peppers and cut into small pieces.
2. Wash hands and fill a bowl with hot water.
3. Soak chili peppers in water for about 15 minutes, until tender.
4. Reserve ¼ cup of the water and drain remainder.
5. Put soaked peppers into a blender and add garlic, oregano, cumin, coriander, vegetable oil, and salt.
6. Set blender on pulse for a few seconds, then add reserved water and chicken stock. Puree until smooth.
7. Pour the contents of the blender through a strainer into a saucepan and discard remaining solids.
8. Bring sauce to a low boil; then reduce heat to low and let simmer until sauce reaches desired thickness. Set aside.
9. Preheat oven to 375°F.
10. Grease or spray a 13 x 9-inch baking dish.
11. Cook beef in skillet over medium high heat, stirring occasionally for 5–7 minutes, until cooked.
12. Drain fat from meat.
13. Stir in the green chiles and ½ cup Colorado sauce.
14. Spread another ½ cup Colorado sauce evenly in the baking dish.
15. Lay tortillas flat in bottom of baking dish.
16. Place ¼ cup of the meat mixture down the middle of each tortilla.
17. Sprinkle 1 tablespoon cheese down the middle of each tortilla.
18. Wrap tortillas firmly around the filling and arrange them seam side down in dish.
19. Pour remaining Colorado sauce over rolled tortillas.
20. Top tortillas with remaining cheese.
21. Bake for 20–25 minutes, until heated through completely.
22. Remove from oven and let sit for 5 minutes before serving.
23. Serve tortillas with any optional topping desired.