Beef Enchiladas
Ingredients
The filling
-
1
tablespoon
grape seed oil
-
½
cup
finely diced yellow onion
-
2
cloves
garlic
-
1
lb.
grass-fed ground beef
-
1½
tablespoons
cumin
-
1½
tablespoons
chili powder
-
2
teaspoons
smoked paprika
-
1
teaspoon
ancho chili powder
-
½
teaspoon
salt
-
1
juice of
lime
-
¼
cup
diced fresh cilantro
The tortillas and sauce
-
8–10
pieces
Mission brand whole wheat & corn tortillas
-
12
oz.
red enchilada sauce
-
1½
cups
Mexican cheese
Optional garnishes
-
to taste
cilantro
-
to taste
avocado
-
to taste
diced tomato
-
to taste
pickled onions
-
to taste
sliced jalapeño
Instructions
- Preheat the oven to 350°F.
- Heat a large skillet over medium-high heat and add grape seed oil and onions, sautéing until translucent.
- Add garlic and sauté for 30 seconds, then add ground beef and cook until browned.
- Stir in cumin, chili powder, smoked paprika, ancho chili powder, salt, lime juice, and cilantro, and sauté for a few more minutes.
- Spread ¼ cup of enchilada sauce on the bottom of a casserole dish.
- Assemble the enchiladas by placing ⅓ cup of the meat mixture in each tortilla, adding a pinch of cheese, and rolling them up seam side down in the dish.
- Top the enchiladas with the remaining enchilada sauce and cheese.
- Bake for 15 minutes until the cheese is melted.
- Serve with optional garnishes.
Nutrition Facts (estimated)
Servings
5
Calories
536
Total fat
27g
Total carbohydrates
44g
Total protein
35g
Sodium
1597mg
Cholesterol
86mg
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