Sort ingredients
wallekm
QR Code
Listen
Pdf
Brown the 80/20 ground beef in a skillet over medium heat. When browned add chopped onion and cook for about 5 minutes.
Add chili powder, cumin, oregano (Mexican oregano preferably), garlic powder, salt, and pepper and stir until seasoning covers all of the ground beef.
Add the flour and stir in with the seasoned ground beef.
Pour in the chicken broth and bring it up to a boil. Then lower the heat and let it simmer for about 20 minutes, stirring occasionally.
Meanwhile, heat the corn tortillas in a little oil in a hot skillet or griddle over medium heat for about 30 seconds to 1 minute on each side.
Preheat the oven to 400 degrees F.
Ladle about a half cup of the chili gravy into the bottom of a 9x13 pan.
Add about ¼ cup of shredded cheddar cheese on the lower third of a corn tortilla. Then tightly roll the corn tortilla around the cheese and place seam side down in the 9x13 baking dish. Repeat until you have rolled all enchiladas.
Pour the remaining chili gravy over the enchiladas, and sprinkle about 1 cup of shredded cheese evenly over the top of the enchiladas.
Bake in a preheated oven for 20 minutes.
Serve the enchiladas hot, and top with chopped onions or chopped cilantro just before serving.