Ingredients

The following ingredients have 4 Servings
  • 1 lb ground beef
  • 1 cup white onion, chopped
  • 1 jalapeño, seeds removed and finely chopped
  • 2 garlic cloves, minced
  • 3 tbsp chili powder
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano
  • 1 cup crushed tomatoes
  • 2 cups low-sodium chicken stock
  • 2 tbsp cornstarch
  • 12 (6 inch) corn tortillas
  • 3-4 cups pepper jack cheese, shredded and divided
  • fresh cilantro, chopped onion and avocado for serving

Instruction

  • Heat large skillet over medium-high heat. Add beef, onion, jalapeño and garlic and cook for 7-10 minutes, browning the beef and breaking up with a spoon.
  • Add the chili powder, paprika, cumin, salt, black pepper, oregano and crushed tomatoes. Simmer for 10 minutes.
  • Mix the chicken stock with the cornstarch in a measuring cup until no lumps appear. Add to the chili mixture and simmer for 10 minutes or until thickened. Remove from heat and set aside.
  • Heat small skillet over medium heat. Add 1 tortilla and cook until just pliable, about 30 seconds per side. Transfer to a plate. Repeat with remaining tortillas.
  • Preheat oven to 425°F. Pour 1/2 cup of the chili sauce into a 13x9 pan to completely coat it. To assemble the enchiladas, add 2 tbsp of the cheese and chili. Place seam side down in pan and repeat with remaining tortillas. Add the rest of the chili sauce over the enchiladas and top with the remaining cheese.
  • Bake for 10-15 minutes, or until it is bubbling and cheese is golden brown. Top with some garnishes if desired.