Ingredients
WHITE SAUCE
| 1 tbsp | (15 ml) | Canadian unsalted butter |
| 1 tbsp | (8 g) | flour |
| 2 cups | (500 ml) | Canadian 2% milk |
| 1 can | (113 ml) | diced green chilies (optional) |
| 1 tsp | (1 g) | dried oregano |
| 1/4 tsp | (1.5 g) | salt |
| 1/8 tsp | (0.5 g) | pepper |
ENCHILADAS
| 1 tbsp | (15 ml) | Canadian unsalted butter |
| 1/2 cup | (97 g) | red onion, diced |
| 1 | (28 g) | jalapeño seeded, diced |
| 2 cloves | (6 g) | garlic, minced |
| 1 lb | (454 g) | extra lean ground beef (substitute beef for any ground protein of your choice e.g. chicken, turkey or pork) |
| 1 can | (113 ml) | diced green chilies (optional) |
| 1/2 cup | (86 g) | black beans, drained, rinsed |
| 3/4 cup | (170 g) | Canadian low-fat cream cheese |
| 1 cup | (250 ml) | Canadian Tex-Mex cheese, grated, divided |
| 1 cup | (250 ml) | Canadian cheddar cheese, grated, divided |
| 8 | medium flour tortillas |
CREMA
| 1/2 cup | (120 ml) | Canadian non-fat sour cream |
| 2 tbsp | (30 ml) | lime juice |
| 1/4 cup | (4 g) | cilantro, chopped (reserve desired amount for garnish) |
GARNISH
| Chopped cilantro |
Directions
INSTRUCTIONS
- White Sauce: In a saucepan over medium heat, melt the butter. Slowly whisk in the flour and milk. Allow to cook for 5 minutes to thicken (not boil). Add diced green chilies, oregano, salt and pepper. Simmer for 5 minutes and remove from heat
- Enchiladas: In a large skillet, melt the butter and add the red onion, jalapeño and garlic. Cook for 3 minutes until soft. Add ground meat to the pan and sauté until fully cooked. Stir in green chilies and black beans. Cook for 2 minutes. Remove from heat and allow to cool slightly. Stir in cream cheese and both grated cheeses. Reserve about 3/4 cup of cheese for the final top layer before baking.
- Assembly: Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Spread 1/3 cup of the sauce on the bottom of the dish. Fill each tortilla with 1/2 cup of the enchilada mixture, rolling them tightly and placing them seam-side down in the dish. Pour the sauce over the top of the enchiladas. Sprinkle with cheese, cover with foil and bake for 30 minutes.
- Crema: In a blender, combine sour cream, lime juice and cilantro.
- Remove the enchiladas from the oven and portion onto individual plates. Drizzle with crema and top with additional cilantro