Directions
- 1Preheat your oven to 425 degrees F.
- 2Heat a pan to medium, cover the bottom with avocado oil, and flash fry each tortilla for 5 seconds a side, then drain on paper towels.
- 3Heat another pan to medium heat, add in ground chuck, half the onion and the entire serrano pepper, then sauté until the meat is cooked through.
- 4Add in spices and salt to the meat mixture and mix.
- 5Add in flour to the meat mixture and cook for about a minute.
- 6Add in beef broth and keep mixing until it thickens into a gravy.
- 7Turn the heat down and add in sour cream, mixing fully.
- 8Fill corn tortillas with a mixture of both cheeses and a sprinkle of onion, then roll them up and place them in a baking dish.
- 9Pour the prepared chili gravy over the enchiladas in the baking dish.
- 10Sprinkle the remaining cheese on top of the enchiladas.
- 11Bake for 20-25 minutes or until the cheese is melted and bubbling.
- 12Serve the enchiladas topped with more onion, cilantro, and avocado.
Ingredients
- 0.5 lb ground chuck
- 1 medium white onion
- 1 small Serrano pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3 tbsp chili powder
- 0.5 tsp kosher salt
- 3 tbsp all purpose flour
- 3 cups beef bone broth
- 0.25 cup sour cream
- 16 oz sharp cheddar cheese
- 16 oz Monterrey jack cheese
- 14 yellow corn tortillas
- avocado oil
- onion
- cilantro
- avocado
Equipment
panbaking dishpaper towels
Tips
- Flash frying tortillas helps keep them intact when baking.
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