Ingredients:

  • 1 tablespoon olive oil (15ml)
  • 1 large onion, chopped (approx. 1 cup)
  • 1 green bell pepper, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1.5 lbs ground beef (680g), 80/20 blend
  • 1 packet (approx. 1.25 oz) taco seasoning (35g)
  • 1/2 cup beef broth (120ml)
  • 1/4 cup chopped cilantro (optional) (60 ml)
  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons all-purpose flour (16g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained (283g)
  • 1 teaspoon chili powder (5ml)
  • 1/2 teaspoon cumin (2.5ml)
  • 1/4 teaspoon garlic powder (1.25ml)
  • 1/4 teaspoon onion powder (1.25ml)
  • Salt and pepper to taste
  • 1 cup sour cream (240ml)
  • 1 chipotle pepper in adobo sauce, minced (plus 1 teaspoon adobo sauce)
  • 1 tablespoon lime juice (15ml)
  • 12 corn tortillas (6-inch diameter)
  • 3 cups shredded Mexican cheese blend (300g), divided
  • Vegetable oil, for dipping the tortillas

Instructions:

  1. Sauté onion and bell pepper until softened. Add garlic and cook until fragrant. Brown the ground beef, drain excess fat. Stir in taco seasoning and beef broth. Simmer until thickened, then stir in cilantro (if using).
  2. Heat oil in a saucepan. Whisk in flour and cook for 1 minute. Gradually whisk in tomato sauce, diced tomatoes, and spices. Simmer until thickened.
  3. In a bowl, whisk together sour cream, minced chipotle pepper, adobo sauce, and lime juice.
  4. Preheat oven to 350°F (175°C). Lightly dip each tortilla in hot vegetable oil (briefly – just to soften). Fill each tortilla with beef mixture and shredded cheese. Roll up tightly and place seam-down in the baking dish.
  5. Pour enchilada sauce evenly over the enchiladas. Top with remaining cheese. Bake until cheese is melted and bubbly, and the enchiladas are heated through.
  6. Drizzle with chipotle crema and sprinkle with fresh cilantro (optional).