Recipe by CJ Frazier
Flour or Corn tortillas (full size)
1 LB. Ground beef (80/20)
Red sauce (Old El Paso)
Cheese (block of sharp cheddar)
Half Yellow onion
Tomato (on the vine)
Tortilla Chips (garnish)
Blackstone taco seasoning
Red Chile Sauce
Green Chile Sauce
- Preheat Griddle to Medium-High.
- Take the beef and place it on the griddle and season with salt and pepper.
- When the beef is halfway cooked, add about diced yellow onion and continue to cook beef until onions are caramelized and beef is browned.
- Lightly season with Blackstone Taco Seasoning. And slide off to indirect heat.
- Turn your heat to low or off altogether. Add a light amount of olive oil to the griddle, place your tortillas on the griddle to warm up.
- On your warmed-up tortilla, add a light amount of shredded cheddar cheese, beef and onions, and 2-3 tablespoons or red chile sauce. Fold both ends of the tortilla with a spatula and tongs overlapping to roll to create the enchilada. The cheese inside should act as a glue to help keep the tortilla rolled. Place aside.
- Now on to our cheese enchiladas. Follow the same steps as the beef, but only use shredded cheddar cheese and green chiles inside. Roll as many as you would like and set aside.
- Turn one burner on your griddle to high heat. Using your Blackstone cast iron serving platter, place one cheese and one beef enchilada in the serving tray. Cover both with shredded cheddar and pre-shredded Mexican blend cheese. Cover the beef enchilada with more red chile sauce and your cheese enchilada with more green chiles.
- Place the cast iron serving tray on the hot side of the griddle, spray water around the tray and cover with your basting dome. Allow 2-3 minutes to heat the enchiladas up and melt all your cheese. Remove the basting dome, pull serving platter of the griddle, add shredded lettuce, tomato, and onions for garnish and enjoy!
Chef Tip: I highly recommend ordering Monroe’s red and green Chile sauce. As well as their salsa for chips and salsa for an appetizer.