Cooking Instructions

• In a saucepan over medium heat, add the enchilada sauce and cocoa powder and stir to combine. Cook until it comes to a simmer, then set aside.
• Adjust an oven to 400 degrees.
• Heat a nonstick skillet over medium high heat and add 1 tablespoon oil. Once shimmering, add the beef and spices, and 1 tablespoon of cilantro, cooking and breaking up into pieces until no longer pink, about 3 minutes.
• Remove the pan from the heat and stir in 1 ½ cups of cheese, cilantro and ¼ cup of the sauce. Season to taste and set aside.
• Spread ½ cup of sauce over the bottom of a 9x13" baking pan.
• In a clean nonstick skillet, add the remaining oil and heat to medium high heat. In a pie plate, add ½ cup of the sauce. Add 1 tortilla at a time to the pie plate, coating both sides, and placing into the pan to cook until soft, flipping once about 30 seconds. Remove from the pan to a cutting board or plate and fill with about ¼-1/3 cup filling, then roll and place seam side down in the pan. Repeat with all tortillas.
• Pour any remaining sauces from the pan and sauce pan over the enchiladas and top with remaining cheese.
• Cook for 20 minutes at 400 and then serve!