Hearty Ancho Beef Enchiladas

1. Toast Ancho Chiles

Toast the ancho chiles in a large 12-inch nonstick skillet over medium heat for about 2 to 3 minutes until they become fragrant. Transfer to a bowl and cover with beef broth. Microwave for 2 minutes, then let them stand for 5 minutes to soften.

2. Prepare Ancho Sauce

In a blender, combine the soaked anchos, beef broth, and minced chipotle chiles in adobo sauce. Blend until smooth.

3. Cook Onions and Garlic

Heat 2 tablespoons of vegetable oil in the same skillet over medium heat and add chopped onions. Cook for about 5 minutes until they are softened, then stir in minced garlic and cook for an additional minute. Transfer half of this onion mixture to a bowl and set aside.

4. Add Tomato Paste and Cumin

Add tomato paste and 1 teaspoon of ground cumin to the skillet with the remaining onion mixture. Cook for about 3 to 5 minutes until the paste darkens. Blend this mixture with the ancho sauce until smooth, then season with salt to taste.

5. Cook Ground Beef

In the same skillet, heat another tablespoon of vegetable oil and add ground beef. Cook the beef with 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 0.5 teaspoon of salt for about 2 minutes. Add the reserved onion mixture and continue cooking for another 3 to 4 minutes until the beef is no longer pink.

6. Prepare Filling

Transfer the cooked beef mixture to a bowl and stir in 1.5 cups of shredded Monterey Jack cheese, 2 tablespoons of minced fresh cilantro, and 0.25 cups of the prepared ancho sauce.

7. Prepare Baking Dish

Spread 0.5 cups of the sauce in the bottom of a 13 by 9-inch baking dish.

8. Bake Tortillas

Brush the tortillas with the remaining 2 tablespoons of oil and bake them on a rimmed baking sheet in a 400-degree oven for about 5 minutes until they are pliable.

9. Fill and Roll Tortillas

Fill each tortilla with about 0.25 cups of the beef mixture, roll them up tightly, and place them seam-side down in the baking dish.

10. Top and Bake Enchiladas

Once all the enchiladas are in the dish, spread the remaining sauce over the top and sprinkle with the remaining 0.5 cups of shredded cheese. Bake the enchiladas in the oven at 400 degrees for about 15 minutes until the cheese is melted and bubbly.

11. Garnish and Serve

Allow the enchiladas to cool for about 10 minutes before garnishing with sliced scallions, extra cilantro, and serving with sour cream and lime wedges on the side.