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.