Cheesy Beef Enchiladas

From a YouTube video Watch the original

Ingredients

• 1 pound lean ground beef (93/7 ratio)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 1/4 cup diced onion
• 2 cloves garlic, minced
• Corn tortillas
• 12 ounces cheddar cheese (mixed with Monterey Jack or Colby Jack)
• For Sauce
• 1/4 cup vegetable oil (avocado oil can be used)
• 4 tablespoons all-purpose flour
• 2 tablespoons chili powder
• 1 chicken-flavored bouillon cube dissolved in 2 cups water (or substitute with chicken broth)
• 1/4 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder

Instructions

1. Brown ground beef with cumin, salt, pepper, onion, and garlic. Set aside to cool.
2. Warm corn tortillas in oil until pliable, not crispy.
3. Prepare sauce: Heat oil, add flour, then dissolve bouillon cube. Add chili powder, cumin, onion powder, and garlic powder. Slowly whisk in water until smooth.
4. Assemble enchiladas: Fill tortillas with beef and cheese, roll tightly, and place in a baking dish.
5. Top enchiladas with remaining cheese. Cover with foil and bake at 375°F for 20 minutes, then uncover and bake for an additional 10-15 minutes until cheese is melted and bubbly.
6. Let enchiladas rest for 10-15 minutes before serving. Enjoy!

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