Name: The Whole Enchilada
Yield: Serves 6 to 8
Ingredients: Salt and cracked black pepper; 1 tsp chili powder; 15½ oz [440 g] can black, kidney, or pinto beans, drained; 1 small yellow onion, diced; 2 Tbsp vegetable oil; 1 lb [455 g] ground beef; 1 garlic clove, minced; ½ tsp ground cumin; One 28 oz [800 g] can crushed tomatoes; ½ tsp salt; ½ tsp dried Mexican oregano; 2 medium yellow onions, peeled and quartered; 2 jalapeños; 4 garlic cloves, peeled; Chopped green onions, chopped cilantro, sliced jalapeños, hot sauce, lime wedges, and sour cream, for garnish (optional); 8 small flour tortillas; 1 lb [455 g] Monterey Jack cheese, grated

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Snoop Dogg Presents Goon with the Spoon

By Snoop Dogg and Earl "E-40" Stevens

Published 2023

About

I like to think of enchiladas as a project. Making the sauce and chili beef filling and assembling the ingredients requires some elbow grease, but you’ve got it, playa. I like to top my enchiladas with jalapeños, but you can dress yours however you’d like.

Ingredients

For the Sauce

2 medium yellow onions, peeled and quartered
4 garlic cloves, peeled
2 jalapeños<

Main course

Method

To Make the Sauce

Preheat the broiler. Place the onions, garlic, and jalapeños on a baking sheet. Broil until softened and browned, about 10 minutes. Lower the oven heat to 400°F [200°C].
Transfer the vegetables to a blender. Add the tomatoes, cumin, oregano, and salt and blend until smooth. Pour the mixture into a medium saucepan over medium heat and

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Ingredients

For the Sauce

Method

To Make the Sauce

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