Roasted Poblano Chili Enchiladas

Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, stir, measure, and add Joe’s SuperFuzed Roasted Poblano Chili Oil. Cook the ground beef, onion, and garlic until beef is evenly browned and onion is tender. Pour ¼ cup of the enchilada sauce into the bottom of a 9×13 inch baking dish. On each corn tortilla, place an equal portion of the ground beef mixture and about 1 ounce of cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish. Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese. Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.

Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, stir, measure, and add Joe’s SuperFuzed Roasted Poblano Chili Oil. Cook the ground beef, onion, and garlic until beef is evenly browned and onion is tender. Pour ¼ cup of the enchilada sauce into the bottom of a 9×13 inch baking dish. On each corn tortilla, place an equal portion of the ground beef mixture and about 1 ounce of cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish. Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese. Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.