Chili Enchiladas

Preheat oven to 350 F.

In a large, heavy-bottomed pan, heat olive oil over medium-high heat. Add the onion, garlic and jalapeño, cooking until softened. Add ground beef and cook, stirring occasionally to break it apart, until the meat is browned and cooked.

To the ground beef mixture, add the diced tomatoes, pinto beans, beef broth, heavy cream, cumin, chili powder, cocoa powder, Worcestershire sauce, brown sugar, salt, and pepper, stirring to combine. Bring to a simmer and allow to cook for another 5 to 10 minutes, stirring occasionally, until thickened. Stir in chopped cilantro.

Line a large (9 x 12 inch) baking dish with nonstick aluminum foil (or line with heavy duty foil and coat with nonstick spray). To assemble the enchiladas, fill a tortilla with some of the beef mixture, then sprinkle with a small handful of cheese. Roll both sides of the tortilla over each other toward the center and place it seam side down in the baking dish. Repeat with the remaining seven tortillas, nestling them tightly in the baking dish and reserving about 1 cup of the beef mixture and 1 cup of the cheese for topping. Spread remaining beef mixture evenly over the tortillas and top with leftover cheese. Bake for 15-20 minutes, until the cheese is melted and slightly browned.

Garnish with a sprinkle of chopped cilantro and serve warm.

Serves 8.