Classic Restaurant Style Tex-Mex Cheese Enchiladas are the best - Kitchen Wrangler | Melissa Guerra

Ingredients

• 2 oz. dried chile ancho (56g)
• 1 clove garlic, peeled
• 2 cups water (480ml)
• ½ lb. ground beef (250g- 80% lean is best)*
• 2 tbsp. instant corn tortilla mix or all-purpose flour (16g)
• Pinch of ground cumin to taste
• Salt and pepper to taste
• 1 lb. shredded cheese (500g)
• 24 corn tortillas, warmed
• ½ lb. shredded cheese (250g)
• ½ medium onion, minced