Ground Beef and Cheese Enchiladas

Name: Ground Beef and Cheese Enchiladas
Yield: Serves 4 to 6
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 1 1/2 ounces (3 to 4), dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces; 2 cups, beef broth; 1 tablespoon, minced canned chipotle chiles in adobo sauce; 2 tablespoons, vegetable oil; 2 , onions, chopped fine; 6 , garlic cloves, minced; 1/4 cup, tomato paste; 1 teaspoon, ground cumin; , Salt; 3 tablespoons, vegetable oil; 1 pound, 90-percent lean ground beef; 1 teaspoon, ground cumin; 1 teaspoon, ground coriander; , Salt; 8 ounces, Monterey Jack cheese, shredded (2 cups); 2 tablespoons, minced fresh cilantro; 12 , (6-inch) corn tortillas; 2 , scallions, sliced thin on bias; 2 tablespoons, minced fresh cilantro; , Sour cream; , Lime wedge

Main Courses
Latin America & Caribbean
Mexican
Eggs & Dairy
Meat
Beef
Cheese

By Steve Dunn ･ Appears in Cook's Illustrated January/February 2018, America's Test Kitchen TV

Techniques from both Mexican and Tex-Mex cooking produce a quick—but still deeply flavorful—take on this dinnertime staple.

SERVES 4 to 6

TIME 1¾ hours

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