These enchiladas are so spicy (and delicious) they might even induce labor. Yes, they really are that good!
- Yield: 6 to 8 Servings
- Preparation Time: 8 Minutes
- Cooking Time: 45 Minutes
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely diced
- 1 pound ground chuck
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1 heaping tablespoon chili powder
- 1 chipotle pepper, finely diced
- 3 cloves garlic, finely minced
- 2 (10-ounce) cans spicy enchilada sauce
- ¼ cup canola oil, for frying
- 12 (6-inch) corn tortillas
- 16 ounces Monterey Jack cheese, grated
How to Make It
- Line a small plate with paper towels and set aside.
- To a medium skillet set over medium heat, add the butter and diced onion. Cook until translucent, 3 to 4 minutes.
- Add the ground chuck, salt, black pepper, ground cumin, chili powder, and chipotle pepper to the skillet. Cook until the meat has browned, 5 to 7 minutes. Add the garlic, stir, and cook just until the garlic is fragrant, 1 to 2 minutes. Remove the meat mixture from the heat and set aside.
- To a small saucepan set over low heat, add both cans of enchilada sauce and heat just until warmed, 3 to 4 minutes, then turn off the heat.
- Preheat the oven to 375°F.
- To a small skillet set over medium-high heat, add the canola oil and let it heat for 5 minutes. Using tongs, carefully and slowly drop one corn tortilla at a time into the oil and allow to fry for 1 minute on each side. The goal is to cook the tortilla just enough to make it easier to roll. The added benefit is that a lightly fried tortilla has a great bite and chew.
- After lightly frying the tortilla, place it on the prepared paper towel-lined plate to drain the oil, just for a second each. Drop the tortilla into the saucepan with the enchilada sauce. Using tongs, turn the tortilla over carefully to coat with the sauce. Transfer the coated tortilla to a dinner plate and repeat with the remaining tortillas.
- Spoon one ladleful of enchilada sauce evenly on the bottom of a 9 × 13-inch baking dish.
- Spoon about 2 tablespoons of meat mixture onto a tortilla, then sprinkle about 1 tablespoon of grated Monterey Jack on top. Carefully roll the tortilla up over itself to make an enchilada. Place the enchilada seam-side down in the baking dish. Repeat with the remaining tortillas.
- Spoon about half of the remaining enchilada sauce over the enchiladas and sprinkle with the remaining cheese. (The remaining enchilada sauce can be transferred to an air-tight container and kept in the refrigerator for up to a week. Spoon leftover enchilada sauce over scrambled eggs, or as a condiment on Mexican-inspired burgers.)
- Bake for 25 minutes, or until the cheese is bubbling and the enchiladas are warmed through. Serve immediately.