Enchiladas Special Recipe

Preheat and prepare

Preheat oven to 375°F (190°C). Lightly grease a 9x9-inch (or similar) baking dish.

Warm the tortillas so they roll without cracking: heat 2 tbs vegetable oil in a skillet over medium heat. Briefly fry each tortilla 10–15 seconds per side until pliable, or wrap tortillas in a damp towel and microwave 30 seconds. Keep warm wrapped in a cloth.

Assemble enchiladas: divide the shredded cheddar and Monterey Jack cheeses into 8 equal portions. Place about 2–3 tbs cheese mixture in the center of each warmed tortilla, roll tightly and place seam-side down in the prepared baking dish (two enchiladas per serving; 4 enchiladas total per dish). Sprinkle a little salt over filled tortillas if desired.

Top enchiladas with the prepared chile con carne (see Chile con Carne directions) evenly so each enchilada is well covered. Sprinkle any remaining cheese over the top.

Bake: place dish in the preheated oven and bake 12–15 minutes, until cheese is melted and sauce is bubbling. Remove and let rest 3 minutes before serving.

Brown the beef: heat a medium skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until no longer pink, about 6–8 minutes. Drain excess fat if necessary, leaving about 1 tbs fat in the pan for flavor.

Add aromatics: add the chopped onion and minced garlic to the skillet. Cook until softened and translucent, about 3–4 minutes.

Create a roux and season: sprinkle the flour over the beef mixture and stir 1 minute to cook the raw flour. Add chili powder, cumin, oregano, salt, black pepper, and optional cayenne; stir to coat and bloom the spices for 30 seconds.

Add liquids and simmer: pour in the tomato sauce and beef broth, stirring to combine and scraping any browned bits from the pan. Bring to a gentle simmer, reduce heat to low and cook 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt/heat as needed. Keep warm until ready to top enchiladas.

Prepare rice: heat 1 tbs oil in a small saucepan over medium heat. Add the rice and toast, stirring, for 2 minutes.

Add liquids: stir in the tomato paste until rice is evenly coated, then add the 2 cups broth and 0.5 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until rice is tender and liquid is absorbed.

Finish rice: remove from heat and let sit, covered, 5 minutes. Fluff with a fork before serving.

Warm and season beans: heat a small skillet over medium heat with 1 tbs oil. Add the chopped 1/4 onion and 1 minced garlic clove and sauté 1–2 minutes until fragrant.

Add beans and spices: add the drained canned beans and 0.5 tsp cumin and 0.5 tsp salt. Stir to combine and cook 4–6 minutes until warmed through. For a creamier texture, lightly mash some of the beans in the pan with the back of a spoon while cooking.

Finish beans: remove from heat and stir in 1 tbs lime juice if using. Keep warm until plating.

Plate: place two enchiladas on each plate, spooning additional chile con carne over them if desired. Serve a scoop of rice and a portion of beans alongside.

Garnish: top with chopped cilantro, sliced green onions and a dollop of sour cream. Serve immediately.