Ingredients
12 corn tortillas
1 large onion, chopped
12 slices processed cheese, shredded
1 1/2 lb. ground beef
10 large green chilies, peeled and chopped
1 clove garlic, chopped
Method
Sources
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dataset
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Ground dried crayfish — Nigerian soups, stews, jollof rice depth
Charred diced tomatoes — depth for chili, salsa, stews
Crushed red pepper — pizza, pasta, aglio e olio, universal heat
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
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Ground dried crayfish — Nigerian soups, stews, jollof rice depth
Charred diced tomatoes — depth for chili, salsa, stews
Crushed red pepper — pizza, pasta, aglio e olio, universal heat
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
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Preheat oven to 350°. Brown ground beef; drain and add chopped chilies, garlic and enough water or broth to make a stew-like consistency. Bring to a boil and simmer for 15 minutes. Lightly fry tortillas until soft. Place small amount of shredded cheese and chopped onion in each tortilla and roll. Place in a 9 x 13-inch casserole. Pour chili stew over enchiladas. Sprinkle with additional cheese and onion. Cover and heat in oven until cheese melts, about 8 minutes. Serves 4 to 6.