ENCHILADAS CON CARNE
INGREDIENTS
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For the chili con carne:
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1/2 cup all-purpose flour
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2 tablespoons neutral oil, like canola
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1 pound ground chuck beef, ideally 20 percent fat
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Kosher salt and ground black pepper, to taste
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1 medium white onion, peeled and chopped
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2 cloves garlic, peeled and minced
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1 jalapeño pepper or more to taste, seeds removed if you want it less spicy, stemmed and chopped
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1 cup chopped or canned crushed tomatoes
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3 tablespoons chili powder
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1/2 teaspoon ground cumin
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1/2 teaspoon dried oregano, ideally Mexican
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2 cups chicken stock, ideally homemade or low-sodium if store-bought
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For the enchiladas:
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1/2 cup neutral oil, like canola
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12 yellow corn tortillas
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3 cups shredded cheddar cheese, or a mixture of 1 1/2 cups cheddar cheese and 1 1/2 cups American cheese, like Velveeta
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1 medium-size white onion, peeled and chopped (optional)
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