Measurements

• 1 lb ground beef
• 1 cup shredded cheese
• 1 tbsp chili powder
• 2 chipotle peppers in adobo sauce
• 1/4 cup chopped cilantro
• 1 tsp cumin
• 3 cloves garlic
• 1/2 tsp black pepper
• 4 roma tomatoes
• 1 tsp salt
• 1/2 cup sour cream
• 8 corn tortillas
• 1 yellow onion

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large skillet over medium heat, cook the ground beef until browned.
• Drain any excess fat.
• Add the diced yellow onion and minced garlic to the skillet.
• Cook until the onion is translucent.
• Stir in the chili powder, cumin, black pepper, and salt.
• Cook for another 2 minutes.
• Add the diced roma tomatoes and chopped chipotle peppers.
• Cook for 5 minutes, allowing the flavors to meld.
• Warm the corn tortillas in a microwave or on a skillet to make them pliable.
• Spoon the beef mixture into each tortilla, roll them up, and place them seam-side down in a baking dish.
• Pour any remaining beef mixture over the top of the enchiladas.
• Sprinkle shredded cheese over the enchiladas.
• Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
• Remove from the oven and let cool for a few minutes.
• Garnish with chopped cilantro and serve with a dollop of sour cream.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.