Tex Mex Chili Cheese Enchiladas

INGREDIENTS

• 1.5 pounds Ground Beef
• 8 to 10 Corn Tortillas
• 2 1/2 cups Beef broth
• 1 tablespoon Chili Powder
• 2 teaspoon Cumin
• 1 teaspoon Season Salt
• 1/2 teaspoon Black Pepper
• 1/2 cup + 1/3 cup Onion chopped
• 1/4 cup Canola Oil
• 1/4 cup Flour
• 1 tablespoon Lemon Juice
• 2 to 3 cups Cheddar Cheese
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• 1 teaspoon Dried Oregano

DIRECTIONS

Make the Chili Gravy

1. Brown the 80/20 ground beef in a skillet over medium heat.  (If you use leaner ground beef, you will need to add a couple of tablespoons of oil.)
2. Add season salt and black pepper. Continue to break it up as it cooks.
3. When browned add 1/3 cup chopped onion and cook for about 2 minutes.
4. Add chili powder, cumin, oregano (Mexican oregano preferably), garlic powder, onion powder and stir until seasoning covers all of the ground beef.
5. Add the flour and stir in with the seasoned ground beef. 
6. Pour in the beef broth and bring it up to a boil. Then lower the heat and let it simmer for about 20 minutes, stirring occasionally. When it thickens up, then it is ready to pour over the cheese enchiladas.

Heat The Tortillas

1. Meanwhile, heat the corn tortillas in a little oil in a hot skillet or griddle over low heat. You want to just heat the corn tortillas for about 30 seconds to 1 minute on each side, just until the corn tortillas are soft but not long enough to fry them. When the corn tortillas are soft and pliable, then remove them, drain any excess oil, and place either in a tortilla warmer or on a plate with paper towels.

Tex Mex Enchiladas

1. Preheat the oven to 400 degrees F.
2. Ladle about a half cup of the chili gravy into the bottom of a 9×13 pan. Spread it to cover teh bottom.
3. Add about 1/4 cup of shredded cheddar cheese and diced onion on the lower third of a corn tortilla. Then tightly roll the corn tortilla around the cheese and place seam side down in the 9×13 baking dish. Repeat until you have rolled all enchiladas.
4. Pour the remaining chili gravy over the enchiladas, and sprinkle about 1 cup of shredded cheese evenly over the top of the enchiladas.
5. Bake in a preheated oven for 20 minutes.
6. Serve the enchiladas hot, and top with chopped onions or chopped cilantro just before serving.