fresh cilantro, chopped onion and avocado for serving
Instructions
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 ½ cup of the chili sauce into a 13x9 pan to completely coat it. To assemble the enchiladas, add 2 tablespoon 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.
Notes
If you don't want to make a chili sauce, just cook the beef and add some taco seasoning.
Heat corn tortillas in small skillet for 20 seconds per side so they are pliable. If you skip this step, the tortillas will break apart is you roll them up.
Don’t use pre-shredded cheese. It doesn’t taste as good and also has addition ingredients that you don’t need. Just buy blocks of cheese and grate yourself.
Add some fresh avocado to give the dish some healthy fat.
Store leftovers in an airtight container in the fridge for 2-3 days.