Chili Enchiladas

When you make chili, you can just eat it out of a bowl, but you can also use it to make other things, including some really tasty chili enchiladas. All you need is a couple of extra ingredients to make a different take on chili for dinner!

Ingredients

• 1 lb ground beef
• 3 tbsp olive oil
• 2 cups red onions, chopped
• 6 garlic cloves, minced
• 2 tbsp cumin
• 2 tsp salt
• 1 tsp pepper
• 2 tbsp garlic powder
• 2 tbsp chili powder
• 1 cup chicken broth
• 32-oz can kidney beans, drained
• 15-oz can black beans, drained
• 29-oz can tomato sauce
• 29-oz can diced tomatoes
• 5 cups bell peppers, chopped
• 2 jalapeno peppers, chopped
• ½ cup vegetable oil
• 10-ounce package of corn tortillas
• 1 1/2 cups shredded cheddar cheese plus 1/2 cup for the topping

Instructions

• Preheat your oven to 350 degrees Fahrenheit. Put a pot on the stove over medium heat. Add the olive oil and garlic to the pot and let it cook for 2 minutes. Then, add the chopped onion and cook it until it’s well browned.
• Add the meat to the pot, break it up, and cook it until it’s done.
• Add the peppers, beans, spices, broth, and tomato products. Stir everything together really well.
• Bring the mixture to a boil. Then, turn down the heat and simmer it for about a half-hour.
• While the chili is simmering, warm the vegetable oil in a small skillet. Using a pair of tongs, dip your tortillas into the oil one at a time to warm both sides, then sprinkle each with cheddar cheese down the center and roll them up. Place the rolled-up tortillas side-by-side in a baking dish with the seam sides down.
• Once you’ve filled all of the tortillas and put them all in the pan, pour the chili over them and top with the remaining shredded cheese.
• Bake your enchiladas for about 20 minutes or until the cheese is bubbly.