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1
Preheat oven to 350 F.
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2
In a large, heavy-bottomed pan, heat olive oil over medium-high heat.
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3
Add the onion, garlic and jalapeno, cooking until softened.
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4
Add ground beef and cook, stirring occasionally to break it apart, until the meat is browned and cooked.
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5
To the ground beef mixture, add the diced tomatoes, pinto beans, beef broth, heavy cream, cumin, chili powder, cocoa powder, Worcestershire sauce, brown sugar, salt, and pepper, stirring to combine.
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6
Bring to a simmer and allow to cook for another 5 to 10 minutes, stirring occasionally, until thickened.
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7
Stir in chopped cilantro.
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8
Line a large (9 x 12 inch) baking dish with nonstick aluminum foil (or line with heavy duty foil and coat with nonstick spray).
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9
To assemble the enchiladas, fill a tortilla with some of the beef mixture, then sprinkle with a small handful of cheese.
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10
Roll both sides of the tortilla over each other toward the center and place it seam side down in the baking dish.
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11
Repeat with the remaining seven tortillas, nestling them tightly in the baking dish and reserving about 1 cup of the beef mixture and 1 cup of the cheese for topping.
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12
Spread remaining beef mixture evenly over the tortillas and top with leftover cheese.
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13
Bake for 15-20 minutes, until the cheese is melted and slightly browned.
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14
Garnish with a sprinkle of chopped cilantro and serve warm.
