Cheese & Onion Enchiladas with Beef Chili Sauce

(4-5 servings)

My cheese and onion enchiladas aren't photogenic after I remove them from the oven, but they are tasty and I always look forward to eating them. I have no idea what restaurants do to make theirs look attractive.

1 tbsp olive oil
2 large yellow onions, chopped (about 1 1/2 lbs)

1 tbsp coconut oil or a high heat oil
1 lb lean ground sirloin
2-3 garlic cloves, minced
3 cups beef broth
2 tbsp concentrated tomato paste
2-3 tbsp chili powder, to taste
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp oregano
3 tbsp masa harina or corn flour
salt, if needed

hot water
8-9 corn tortillas
the reserved and cooled sauteed onions
1/2 lb Queso Oaxaca or Monterey Jack cheese, shredded (about 2 cups)
1/4 lb cheddar cheese, shredded (about 1 cup)
1/2-1 jalapeno pepper, washed and thinly sliced

Heat the olive oil in a large non stick skillet over a medium flame and add the onions. Saute them, stirring from time to time until they are a nice golden hue; about 20 minutes.

Place the onions into a large mixing bowl and leave to cool.

Wipe out the skillet, set over a high flame and add the coconut oil.

When the oil is hot add the ground sirloin and fry, breaking it up with a wooden spoon until it has browned nicely.

Lower the heat and stir in the garlic. Cook for about a minute, then pour in the beef broth. Stir in the tomato paste, chili powder, cumin, coriander and oregano. Simmer the sauce for about 12-15 minutes, giving it a good stir once or twice.

Sprinkle the masa harina over the sauce and stir until everything is evenly combined. Simmer for another minute or two until the sauce has thickened. Check and see if it needs salt. Remove from heat.

Spoon a little more than half of the sauce into the bottom of a 9x13 inch casserole dish. Set aside.

Preheat oven to 350°F.

Fill a bowl or pan large enough to hold the tortillas with hot water; from the tap is fine.

Place two tortillas into the water at a time and leave for about a minute until they have softened.

While the first two tortillas are soaking in the water combine the two cheeses. Set aside about 1/4 cup of cheese and add the rest to the cooled onions. Toss to combine.

Fill each tortilla with about 1/8 of  the onion and cheese mixture. This will be a generous amount of filling. Place a few slices of jalapeno pepper over each one and roll up.

Place each enchilada into the casserole dish with the seam side facing down. Keep adding another tortilla to the water after you finish rolling one up, until they are all done. When all of them are in the casserole, spoon the remaining sauce evenly over the top and sprinkle the reserved cheese over that.

Bake for about 30-40 minutes or until the casserole is bubbling hot.

Remove from oven and serve.