Ingredients
Enchilada Filling
• 1 lb ground beef, shredded turkey, rotisserie chicken, or pork
• 6–8 enchilada or taco sheets
• 1 jar salsa
• 1 can black beans, drained and rinsed
• 1 tsp cumin
• 1 tsp oregano
• Salt and pepper, to taste
• ½ onion, chopped (optional)
• 2 cloves garlic, finely chopped
• ¼ tsp chili powder
Cheese Béchamel Sauce
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup chicken broth
• ½ cup shredded Monterey Jack cheese
• ½ tsp chili powder
Instructions
Prepare the Filling
1. Heat 1 tablespoon olive oil in a large skillet over medium heat.
2. Sauté the onion and garlic until fragrant, then add the meat. Cook until fully browned.
3. Stir in the salsa, black beans, cumin, oregano, chili powder, salt, and pepper.
4. Reduce heat and simmer for about 15 minutes to let the flavors come together.
Assemble the Enchiladas
1. Spoon equal amounts of the meat mixture onto each enchilada sheet.
2. Roll tightly and place seam-side down in a rectangular casserole or Pyrex dish.
Make the Cheese Béchamel
1. Melt butter in a saucepan over medium heat.
2. Whisk in flour and cook for about 1 minute, until smooth and lightly bubbling.
3. Gradually add chicken broth, stirring constantly.
4. Add cheese and chili powder, simmering until the sauce thickens to your desired consistency.
Bake
• Pour the sauce evenly over the enchiladas.
• Bake at 350–400°F for about 15 minutes, or until the top is bubbly and lightly golden.
Serve warm and enjoy every creamy, comforting bite 🌮🧀