Enchiladas Con Carne


Chili con Carne
1/2 cup all purpose flour
2 tbsp vegetable oil
1 lb ground chuck beef
salt and pepper to taste
Onion, chopped
2 cloves garlic, minced
1 jalapeno, seeded and chopped
1 cup chopped tomatoes
3 tbsp chile powder
1/2 tsp ground cumin
1/2 tsp oregano
2 cups chicken stock

1/2 cup vegetable oil
12 yellow corn tortillas
3 cups cheddar cheese
1 onion, chopped for garnish if desired


Heat a pan on medium high, add flour and cook, stirring frequently until golden brown. Move to a plate.

Clean the pan and return to high heat, with 2 tbsp oil. Add ground beef and cook until browned. Season with salt and pepper and remove meat with a slotted spoon, draining fat. Add onion, garlic and jalapeno to the pan and cook until softened. Add the tomatoes and cook until liquid is evaporated, then add chili powder, cumin and oregano and combine. Add meat and flour back to the pan and stir to combine.

Cook on medium high and add the chicken stock until starting to thicken, 1/2 a cup at a time. Lower heat and cook until meat is tender.

Preheat oven to 425. Take a saute pan on medium high heat and add 1/2 cup vegetable oil. Heat tortilla in hot oil and cook 10 seconds a side, until slightly browned.

Prepare a 9 by 13 inch baking pan with 1/2 cup on chili on the bottom. Add a couple tbsp of cheese into each tortilla with a tablespoon of chili. Place seam side down and ladle chili on top, sprinkled with cheese.

Cook in oven until sauce bubbles and cheese melted, about 10-15 minutes. Serve.

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