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CARLA HALL Midnight Chile Beef & Sweet Potato Enchiladas

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This chile beef & sweet potato enchiladas are the perfect dinner!

ingredients
MIDNIGHT CHILE BEEF & SWEET POTATO ENCHILADAS
2 large sweet potatoes
2 tablespoons canola oil
2 poblano peppers (stems and seeds removed, 1/2-inch dice)
1 1/2 pounds ground beef
2 tablespoons tomato paste
1-2 tablespoons chipotle in adobo puree (preferred level of heat)
1 tablespoon chile powder
1 tablespoon cocoa powder
1 tablespoon brown sugar
2 teaspoon ground coriander
2 teaspoons dried oregano
1 teaspoon ground cumin
2 cups beef stock or water
10 white corn tortillas
1 can green chile enchilada sauce (28 ounces)
2 cups Monterey Jack cheese (shredded)
kosher salt and freshly ground black pepper (to taste)
CILANTRO-LIME CREMA
2 cups Mexican crema
1 lime (zest and juice)
1/4 cup cilantro (finely chopped)
kosher salt and freshly ground black pepper (to taste)

directions
Preheat oven to 400ºF.
For the Chile Beef: In a large skillet or sauté pan, add the oil and place over high heat until just smoking. Add the poblanos and season with salt. Sauté until charred, about 3 minutes. Lower the heat to medium and add the beef. Cook, breaking up with a wooden spoon or potato masher, until well browned, about 8 minutes. Add the tomato paste, chipotle in adobo puree, chile powder, cocoa powder, brown sugar, coriander, oregano and cumin. Stir to combine and cook for 2 minutes. Add the beef stock and bring to a boil. Reduce to a simmer and cook until almost all of the liquid was reduced, about 15 minutes. Remove from heat and set aside.
For the Sweet Potato Puree: Meanwhile, microwave sweet potatoes for 6-8 minutes or until soft and fork-tender. Remove sweet potatoes from the microwave. Cut the sweet potatoes in half and allow to cool completely. Using a spoon, remove flesh to a mixing bowl, discarding the skin. Use a fork or potato masher, mash the potatoes until smooth and season with salt and pepper. Set aside.
In the bottom of a 9inch x 13inch baking dish, spread half of the green chile sauce in an even layer.
Place the tortillas in a ziptop bag and microwave for 20 seconds. To a warm tortilla, spread a couple tablespoons of sweet potato puree and about 1/4 cup of the beef mixture down the middle. Roll tortilla like a cigar and place seam-side-down in the bottom of the baking dish. Continue process with remaining ingredients, arranging the rolled tortillas in two rows of five. Over the top, evenly pour remaining green chile sauce and sprinkle with Monterey Jack cheese. Bake for 20-25 minutes.
Serve with Cilantro-Lime Crema: in a large bowl, add the crema, lime zest and juice and cilantro. Stir to combine and season with salt and pepper to taste.
Helpful Tips:
– Build the enchiladas ahead of time. Cover with foil and store in the refrigerator until ready to bake.
– Substitute the Mexican crema with sour cream and a splash of heavy cream to thin it out.

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