| Prep |
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- Oven to 400°, middle rack.
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| Sauce |
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- Heat chilis in 12 inch nonstick skillet over med-high heat, stirring frequently
- Combine in bowl and microwave, covered, until steaming, ~2 min.
- Let stand until softened, ~5 min.
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1 1/2 |
oz |
(3 to 4) dried ancho chiles, gutted and torn to 1-inch |
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2 |
c |
beef broth |
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until fragrant, 2-3 min. |
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Soften, ~5 min.
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2 |
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onions, chopped fine |
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Until fragrant, ~1 min.
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6 |
cloves |
garlic, minced |
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- Transfer half of onion mixture to large bowl.
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Add to remaining onions until tomato paste starts to darken, 3-5 min.
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1/4 |
c |
tomato paste |
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1 |
t |
ground cumin |
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- Combine ancho broth, chipotle, and remaining onions in blender
- Process until smooth, ~1 min.
- Season with salt.
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1 |
T |
canned chipotle chilis in adobo sauce, minced |
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| Filling |
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- Cook 2 min, breaking up meat.
- Add reserved onion.
- Until no longer pink, 3-4 min.
- Remove to onion bowl.
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1 |
lbs |
90% lean ground beef |
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1 |
t |
ground cumin |
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1 |
t |
ground coriander |
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1 |
T |
oil |
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- Add 6 oz cheese to meat.
- Stir to combine.
- Season with salt.
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8 |
oz |
Monterey Jack, shredded, divided |
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| Soften Tortillas |
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- Brush with 2 T oil.
- Arrange, overlapping, on baking sheet and bake until warm and pliable, ~5 min.
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12 |
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(6-inch) corn tortillas |
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| Assemble |
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- Spread 1/4 c sauce over bottom of 9x13 baking dish.
- Spread 1/4 c meat filling down middle of each tortilla.
- Roll and place in baking dish, seam side down.
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| Top and Bake |
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- Spread remaining sauce over top of enchiladas.
- Sprinkle with remaining 2 oz cheese.
- Bake at 400° until cheese is lightly browned and sauce is bubbling at edges, ~15 min.
- Cool 10 min.
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| Garnish |
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Sprinkle over top.
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2 |
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scallions, sliced thin on bias |
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2 |
T |
cilantro, minced |
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| Serve |
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Sour Cream |
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Lime wedges |
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