Smoky Beef Hatch Enchiladas

Instructions:

1. Heat 2 tbsp (30ml) olive oil in the skillet over medium-high heat until shimmering.
2. Add ground beef, breaking it apart sparingly. Let it sit undisturbed for 3-4 minutes until a mahogany-colored crust forms.
3. Stir in the diced onion and garlic; sauté until the onion is translucent.
4. Stir in cumin, smoked paprika, salt, and pepper. Cook for another 2 minutes until the spices smell toasted and fragrant. Remove from heat and set aside.
5. In a blender, combine the chopped roasted Hatch chiles and chicken broth. Pulse until smooth but still slightly textured.
6. In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to create a blond roux.
7. Slowly pour in the blended chile mixture, whisking constantly to prevent lumps.
8. Simmer for 8-10 minutes until thickened.
9. Stir in the sour cream for a velvety finish and remove from heat.
10. Heat vegetable oil in a small pan; flash-warm each corn tortilla for a few seconds per side to create a moisture barrier.
11. Spread a thin layer of sauce on the bottom of a 9x13 inch baking dish.
12. Fill each warmed tortilla with beef mixture and a sprinkle of cheese, roll tightly, and place seam-side down in the dish.
13. Pour the remaining green sauce over the enchiladas and top with the remaining Monterey Jack and Pepper Jack cheeses.
14. Bake at 375°F until the cheese is melted and bubbling.
15. Garnish with fresh chopped cilantro before serving.