Beef Enchiladas with Chipotle-Pasilla Chile Gravy


I’m apparently of the mind that you can never have too many enchilada recipes. But if you notice, none of the recipes I’ve posted use beef as a filling, which is why I (obviously) needed to try yet another new recipe.

These enchiladas are not hard to make, but they do take some time. After you toast the chiles, they need to soak for about 30 minutes, so be sure to plan accordingly. The sauce also needs to simmer for about 15 minutes at the end. I like that this recipes soaks the chiles after they’re toasted, because it makes the sauce smoother (and easier to strain, should you choose to/need to strain it). Plus, using dried chiles just makes such a flavorful enchilada sauce.

I didn’t see any dried chipotles at the grocery store so I ended up just using a chipotle in adobo. I’m sure this added a bit more spice because of the adobo sauce, so just know that the recipe below does make a pretty spicy enchilada sauce. I love spice so it’s not an issue for me, but if you don’t, you may way to omit the chipotle. Either way a dollop of sour cream or Greek yogurt cools this right down.

My blender is in a really, really high cabinet in the way back. So, I don’t use it often and generally when a recipe calls for a blender, I tend to use my food processor instead. It usually works out alright, but I wouldn’t recommend it in this case – particularly if you are chatting on your phone and don’t notice the beef broth oozing out of your food processor and down your cabinets onto your floors. Lesson learned.

Beef Enchiladas with Chipotle-Pasilla Chile Gravy