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Cheese Enchiladas

Ingredients

1/2 cup Chili Powder
3 cups un-salted Beef Stock
2 slices uncooked bacon, chopped
1 lb. Ground Meat
1 Onion, finely chopped
3 cloves Garlic, minced
1 tsp. Ground Cumin
1/2 tsp. Ground Oregano

Method

1. In a blender, blend the chili powder with the beef stock until well blended.
2. In a medium sauté pan over medium high heat, cook bacon until crisp. Render the fat and add meat, onion and garlic. Cook until meat is brown.
3. Strain off any excess fat.
4. Add cumin, oregano and chili powder mixture to the beef stock. Cook for 30 minutes, by reducing one third. Keep warm.

Enchiladas:

1 1/2 lb. Grated Cheddar Cheese
1/2 large Onion, chopped
1/4 cup Canola Oil
12 Corn Tortillas
1 Tomato, chopped
2 Jalapeno, Seeded, and ribs removed, diced
2 tbsp. chopped Fresh Cilantro

Method

1. In a mixing bowl, combine the cheddar cheese and onions
2. In a medium size sauté pan, heat the canola oil until warm.
3. Dip the tortillas into the warm oil and then into the sauce mixture. Place on a cutting board and evenly fill with the cheese mixture. Roll up and place in a baking dish. Top with sauce and bake in a preheated 350° oven until cheese is melted and everything is hot and bubbly.
4. Top with the chopped tomatoes, jalapeno and cilantro.