Directions

Enchilada Sauce

1. Heat vegetable oil in a medium saucepan over medium heat. Whisk in cornstarch, chili powder, garlic powder, salt, cumin, and oregano. Pour in vegetable broth and bring to a simmer until thickened (about 2-3 minutes). Remove from heat and set aside.

Ground Beef Filling

1. Heat a large skillet over medium-high heat. Add in ground beef and onion and season with salt and pepper. Cook until ground beef is cooked through and browned (about 7 to 10 minutes). Drain any excess. Stir in green chiles.

Enchiladas

1. Preheat oven to 350 degrees and lightly grease a 9x13 pan with nonstick cooking spray. Spread 1/2 cup of enchilada sauce over the bottom of the pan.

2. Heat 1 tablespoon of vegetable oil in a small skillet over medium heat. Working one at a time, fry tortillas in oil until soft. Be Careful NOT to crisp.

3. Dip each tortilla into the enchilada sauce to coat and set aside on a plate. Fill with a scoop of the ground beef and top with a generous pinch of cheese. Roll up and place into the prepared pan. Drizzle remaining sauce over enchiladas in the pan and top with remaining shredded cheese. Bake uncovered, in the oven for 20-25 minutes until cheese is warm and bubbly. Top with chopped cilantro and serve hot.