Chili inside and out.
- 1 lb ground sirloin
- 1 (12 oz) can tomato sauce
- 1 (10 oz) can diced green chiles
- 1 (14.5 oz) can diced tomatoes with habanero
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 C extra sharp cheddar cheese, shredded
- 1 tbsp masa (corn flour)
- 1 tsp taco seasoning
- 1/4 tsp cumin
- kosher salt, to taste
- 2 C enchilada sauce
- 1 C water
- 4 tbsp flour
- 4 tbsp vegetable oil
- 1 tsp hot mexican chili powder
- 1/4 tsp cumin
- 1/2 tsp granulated garlic
- The chili
- The chili gravy
- 12 8″ corn tortillas
- 2 C pepper jack cheese, shredded
- 2 C extra sharp cheddar cheese, shredded
- 1 C enchilada sauce
- oil for frying tortillas
- Start with the chili. It will need some time to cool before you assemble the enchiladas. Heat a skillet over medium high heat and add your ground meat.
- Once the meat has browned sprinkle over the taco seasoning and kosher salt, to taste. Stir and let cook for a 2 minutes more. Drain off any excess oil and reduce the heat to medium low.
- Add your tomato sauce, diced tomatoes, and green chiles. Stir and let simmer for 10 minutes, then stir in your black beans and simmer for another 10 minutes.
- Stir in the masa, then the cheese. Bring back to a simmer, then turn off the heat, cover, and set aside.
- Now it’s time for the gravy: in a medium saucepan over medium heat, add your oil. Once it’s shimmering sprinkle in the flour and seasonings and whisk together. Let cook for 2 minutes, then pour in your water and enchilada sauce. Whisk together well and reduce heat to medium low. Let simmer for 10 minutes, then remove from heat.
- Heat a cast iron griddle or large skillet over medium heat. Drizzle it lightly with oil and quickly fry both sides of each tortilla. You don’t want to fry them so long they are crispy, just 35 seconds on each side or so should be enough. Don’t use too much oil or they’ll be greasy.
- Preheat the oven to 375ºF and set up your enchilada assembly station: line up your chili gravy, chili, cheese, tortillas and enchilada sauce. Spread 1/2 a cup of enchilada sauce around the bottom of your baking dish. Dip each tortilla in enchilada sauce, allowing any excess to drip off. Fill the tortilla with about 3 tbsp of chili, then roll tightly. Place them seam side down in the baking dish. Continue until the pan is full.
- Sprinkle a generous amount of cheese over the top, evenly and bake for 25 minutes.
- Let stand for 10-15 before cutting into it, and dassit! Enjoy!
- If your taco seasoning already has salt in it you may not need the extra kosher salt. Remember that the cheeses we’re using contain salt too. As always, taste and adjust as you go.
- You can skip frying the tortillas, but I believe it really adds to the texture.
- Cuisine: tex-mex