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Ingredients

• 2 quarts canned, salsa-consistency tomatoes
• 1/3 cup chili powder
• 2 Tablespoons granulated garlic
• 2 Tablespoons ground cumin
• 1 1/2 Tablespoons black pepper
• 1 1/2 Tablespoons Kosher salt
• 4 Tablespoons butter
• 2 pounds ground beef (90% lean)
• 18–20 thick corn tortillas (6-inch)
• 1 cup avocado oil
• 4 cups shredded cheddar jack blend cheese
• optional garnish: diced tomatoes, sliced jalapeños, and sour cream

Instructions

Enchilada Sauce

Combine all ingredients in a 1-gallon saucepot. Bring to a simmer and cook for 20–25 minutes.

For a smooth consistency, blend the sauce if desired. The sauce is ready to use or can be stored in the refrigerator for up to 2 weeks.

Preheat the Oven and Oil

Preheat the Wolf Convection Steam Oven to 325°F on Convection Humid. Preheat the oil in a shallow 10-inch pan to approximately 325°F, or until a piece of tortilla fries quickly.

Prepare the Tortillas

Working with 2 tortillas at a time, briefly dip them into the hot oil using tongs to "blanch fry" them for 8 - 10 seconds. Lay the tortillas on a baking sheet to cool.

Cook the Ground Beef

In a large skillet, cook the ground beef over medium heat on Wolf Burner until no longer pink. Drain the beef in a colander to remove all excess fat. Return the beef to the skillet, stir in the enchilada sauce, and set aside.

Assemble the Enchiladas

Place 4–6 tortillas, overlapping as necessary, in the bottom of a 13x9-inch baking dish. Cover with a third of the meat mixture.

Top with 1 1/2 cups cheese. Repeat the layers once, then top with the remaining tortillas, meat mixture, and cheese.

Bake

Bake, uncovered, for 24 minutes or until bubbly. If desired, garnish with diced tomatoes, sliced jalapeños, and sour cream.