Ingredients
- BEEF FILLING:
- 1 lb Laura's Lean Ground Beef (96% lean)
- 1 tsp Vegetable oil
- 2 cloves Garlic (minced)
- 1 cup Onion (diced)
- 1 tsp Chili powder
- 1 tsp Cumin
- Sea salt and pepper to taste
- 1/2 tsp Dried oregano
- 1/4 cup Reduced-sodium chicken broth
- 1 tbsp Cilantro (minced)
- ENCHILADA SAUCE:
- Vegetable oil (drizzle)
- 2 cloves Garlic (minced)
- 3 1/2 cups Tomato sauce (smooth)
- 3/4 cup Reduced-sodium chicken broth
- 2 tsps Chili powder
- 2 tsps Cumin
- Sea salt and pepper to taste
- 1 tbsp Cilantro (minced)
- ENCHILADAS:
- 8 Tia Lupita Tortillas
- 2 cups Shredded low-fat Mexican cheese
- Tia Lupita Hot Sauce
Yield
*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.
- Prep Time: 15 Minutes
- Cook Time: 35 Minutes
- Total Time: 50 Minutes
Serving size based on 1 cup (242g)
Preparation
1. Preheat the oven to 400 degrees. TIP: Have all ingredients prepped before starting since this recipe has a couple moving parts.
Beef Filling:
2. Heat a large skillet over medium heat. Drizzle the 1 tsp vegetable oil and add in the 2 minced garlic cloves and diced onion. Sauté until fragrant, then add in the beef.
3. Combine all together and break apart the beef while it cooks. Let the meat brown 3-5 minutes.
Enchilada Sauce:
4. While meat is browning, heat a saucepan on medium heat and add a drizzle of oil and the 2 minced garlic cloves. Let sauté until garlic is fragrant, about one minute.
5. Add in the tomato sauce and the 3/4 cup chicken broth.
6. Season the enchilada sauce with 2 tsp chili powder, 2 tsp cumin, salt & pepper to taste, and 1 tbsp minced cilantro. Stir it all together, bring to a boil, and then reduce to a simmer.
7. Season the beef filling with 1 tsp chili powder, 1 tsp cumin, salt and pepper to taste, and 1/2 tsp oregano. Stir to combine.
8. Take two ladles full of the tomato sauce and pour it into the beef skillet. Then add 1/3 cup of chicken broth and 1 tbsp cilantro. Stir together and let the mixture simmer for 5 minutes. Turn off the heat.
Assemble Enchiladas:
9. In a 13 by 9-inch baking dish, pour one ladle full of sauce all over the bottom of the pan.
10. To make the enchiladas, take one tortilla and add in about 2 tbsp of the beef, roll it and place it seam side down in the baking dish. Repeat to the other 7 tortillas, using all the beef mixture.
11. Top enchiladas with the rest of the sauce, covering entirely. Top with 2 cups cheese. Cover baking dish with aluminum foil and bake in the oven for 20 minutes.
12. Top with whatever toppings you want! Some ideas are sour cream, avocado, scallion, red onion, etc.
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