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:
- In a stock pot, heat olive oil over medium-high heat. Then add onion and jalapeno, cook for 5 minutes.
- 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.
- Add diced tomatoes and beef stock. Simmer on low for 90 minutes or until thickened to sloppy joe thickness. Remove from heat.
- Add 1/2 cup chili in the bottom of a 9x13-inch pan.
- Add 1/4 cup chili and 2 Tbsp cheese to each tortilla. I filled 6. Roll and place seam side down in dish.
- Top with more chili and cheese.
- Bake in a preheated 350 degree oven for 20 minutes or until cheese has melted and started to brown.
- Sprinkle with onion and cilantro and serve.
Recipe slightly adapted from Nutmeg Nanny
Posted on Fantastical Sharing of Recipes