In a saucepan over medium heat, add the enchilada sauce and cocoa powder and stir to combine. Cook until it comes to a simmer, then set aside.
Adjust an oven to 400 degrees.
Heat a nonstick skillet over medium high heat and add 1 tablespoon oil. Once shimmering, add the beef and spices, and 1 tablespoon of cilantro, cooking and breaking up into pieces until no longer pink, about 3 minutes.
Remove the pan from the heat and stir in 1 1/2 cups of cheese, cilantro and 1/4 cup of the sauce. Season to taste and set aside.
Spread 1/2 cup of sauce over the bottom of a 9x13" baking pan.
In a clean nonstick skillet, add the remaining oil and heat to medium high heat. In a pie plate, add 1/2 cup of the sauce. Add 1 tortilla at a time to the pie plate, coating both sides, and placing into the pan to cook until soft, flipping once about 30 seconds. Remove from the pan to a cutting board or plate and fill with about 1/4-1/3 cup filling, then roll and place seam side down in the pan. Repeat with all tortillas.
Pour any remaining sauces from the pan and sauce pan over the enchiladas and top with remaining cheese.
Cook for 20 minutes at 400 and then serve!
To reheat left overs, cover enchiladas with foil, and place in a cold oven. Turn oven to 350 degrees and enchiladas until they are hot in the middle. about 20-25 minutes.
Cheesy Ground Beef Enchiladas
Amount Per Serving (1 g)
Calories 461Calories from Fat 252
% Daily Value*
Saturated Fat 12g75%
Vitamin A 724IU14%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: 100 + BEST Easy Beef Recipes for Dinner, Everyone's Favorite Mexican Recipes