Chipotle Beef Enchiladas

What you need:

• 1 Tbsp. olive oil
• 1 medium yellow onion, diced
• 1 jalapeno, seeded and finely diced
• 1 1/2 lbs. ground beef
• 5 chipotle peppers, diced
• 3 Tbsp. chili powder
• 1 Tbsp. unsweetened cocoa powder
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/2 tsp. cumin
• 1/2 tsp. oregano
• 1/2 tsp. smoked paprika
• 1 can (14 oz.) diced tomatoes
• 4 cups beef stock
• Flour tortillas
• 2 cups shredded Mexican blend cheese
• 2 tsp. dried minced onion
• 2 tsp. minced cilantro

Directions:

1. In a stock pot, heat olive oil over medium-high heat. Then add onion and jalapeno, cook for 5 minutes.
2. Add ground beef, chipotles, chili powder, cocoa powder, salt, black pepper, cumin, oregano, and smoked paprika. Stir. Cook until meat has browned. Drain, if needed.
3. Add diced tomatoes and beef stock. Simmer on low for 90 minutes or until thickened to sloppy joe thickness. Remove from heat.
4. Add 1/2 cup chili in the bottom of a 9x13-inch pan.
5. Add 1/4 cup chili and 2 Tbsp cheese to each tortilla. I filled 6. Roll and place seam side down in dish.
6. Top with more chili and cheese.
7. Bake in a preheated 350 degree oven for 20 minutes or until cheese has melted and started to brown.
8. Sprinkle with onion and cilantro and serve.

Recipe slightly adapted from Nutmeg Nanny

Posted on Fantastical Sharing of Recipes