3 cups shredded cheddar cheese, or a mixture of 1 1/2 cups cheddar and 1 1/2 cups white American
Instructions
Prepare the chili con carne- Put flour in a large sauté pan set
over medium-high heat. Cook, stirring frequently, until it begins
to turn golden brown and smell nutty, then pour it onto a plate
to cool.
Wipe out sauté pan and return it to high heat with 2
tablespoons oil. When oil is hot and shimmery, add ground
beef to pan, and cook, breaking it up with a fork and stirring,
until it is well browned, about 12 to 15 minutes. Season with
salt and pepper, then use a slotted spoon to remove meat to a
bowl, leaving drippings behind.
Add onion, garlic and jalapeño to pan and cook, stirring to
scrape up any browned bits of meat, for 10 to 12 minutes, or
until vegetables are soft. Stir in tomatoes and cook until their
liquid has evaporated, then add chile powder, cumin and
oregano and stir to combine. After a minute or so, when
mixture begins to turn fragrant, return browned meat to pan,
along with toasted flour, and stir well to combine.
Lower heat to medium-high and slowly stir in chicken stock, ½
cup at a time, until mixture has thickened and started to
simmer. Lower heat again and allow chili to cook slowly for 45
minutes to 1 hour, until meat is tender. Add more stock or
water if needed. Use immediately, or let cool, cover and
refrigerate for up to a few days.
When you are ready to cook the enchiladas, heat oven to 425
degrees. In a medium sauté pan set over medium-high heat,
heat ½ cup neutral oil until it begins to shimmer. Using tongs
or a wide spatula, place a tortilla in the hot fat; it should start to
bubble immediately. Heat tortilla for about 10 seconds a side,
until soft and lightly browned. Remove tortilla and set on a rack
set over a baking pan, or just on a baking pan if you don’t have
a rack. Repeat with remaining tortillas, working quickly.
Assemble the enchiladas- Using a ladle, put about ½ cup chili
in the bottom of a 9-by-13-inch baking pan and spread it out a
little. Roll a few tablespoons of cheese into each tortilla, along
with a tablespoon or so of chili, then place it seam-side down
in the pan, nestling each one against the last. Ladle remaining
chili over top of rolled tortillas and sprinkle with remaining
cheese.
Transfer to oven and bake until sauce bubbles and cheese is
melted, about 10 to 15 minutes. Serve immediately.
Originally Submitted
8/21/2021
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