Chili-Cheese Enchiladas
Chili inside and out.
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 Lb ground beef
- 1 Tsp taco seasoning
- 1 1/2 Tsp kosher salt (to taste)
- 1 12-oz can tomato sauce
- 1 10-oz can diced green chiles
- 1 15-oz can diced tomatoes
- 1 15-oz can black beans, drained and rinsed (drained and rinsed)
- 1 C sharp cheddar cheese (shredded)
- 1 Tbsp masa harina (corn flour)
- 1/4 Tsp cumin
- 4 Tbsp vegetable oil
- 4 Tbsp all-purpose flour
- 1 Tsp hot chili powder
- 1/4 Tsp ground cumin
- 1/2 Tsp granulated garlic
- 2 C enchilada sauce
- 1 C water
- 12 small corn tortillas
- 1 C enchilada sauce
- 2 C pepper jack cheese (shredded)
- 2 C mild cheddar cheese (shredded)
- 1/4 C vegetable oil (for frying the tortillas )
Instructions
- 1
Let’s kick things off with the chili. Heat a skillet over medium-high, add the ground beef, and let it brown up nicely. Once the meat is browned, sprinkle in the taco seasoning and some kosher salt to taste. Let that cook for a couple of minutes, stirring occasionally. If there’s excess oil, go ahead and drain it off. Lower the heat to medium-low.
- 2
Now, pour in the tomato sauce, diced tomatoes, and green chiles. Give everything a good stir and let it simmer for about 10 minutes. After that, stir in the black beans and let it simmer for another 10 minutes. Stir in the masa, then the shredded cheddar cheese. Bring it back to a simmer, then turn off the heat, cover, and set it aside to cool.
- 3
In a medium saucepan over medium heat, add the vegetable oil. Once it’s shimmering, sprinkle in the flour and seasonings, then whisk it all together. Let this cook for about 2 minutes, whisking constantly. Now, pour in the water and red enchilada sauce. Give it another good whisk, reduce the heat to medium-low, and let it simmer for 10 minutes. Then, remove it from the heat and set it aside.
- 4
Now for the most intensive step—assembling the enchiladas! Heat a cast iron griddle or large skillet over medium heat. Lightly drizzle it with oil and quickly fry both sides of each tortilla. Just a quick 30-35 seconds on each side will do; you want them soft, not crispy. Preheat your oven to 375°F and set up your assembly station with the chili, chili gravy, shredded cheeses, tortillas, and enchilada sauce.
- 5
Spread 1/2 cup of enchilada sauce at the bottom of your baking dish. Dip each tortilla in the sauce, let the excess drip off, then fill it with about 3 tablespoons of chili. Roll it up tight and place it seam-side down in the dish. Repeat until the dish is full. Ladle the chili gravy all over the top of the enchiladas. Follow this by generous amount of cheese and cover the dish with aluminum foil. Bake for 15 minutes, then remove the foil and continue baking for another 15-20 minutes, until the cheese is browned and bubbling.
- 6
Let the enchiladas rest for 10-15 minutes after baking before you cut into them. Dassit!