Beef Enchiladas

Beef Enchiladas

I love mexican food, but it can be tricky finding a good restaurant that won't cross contaminate you with the chips alone.  They have a bad habit of using the same grease/oil for flour and corn tortillas. If you live in Chicago, Adobo Grill has a good gluten-free menu and will go out of their way to ensure you're having a good meal.  But, we can't go out every night, so I'm taking on the challenge of fixing it at home. 

This original recipe used flour tortillas, but I made a simple switch of corn tortillas. However, corn tortillas don't brown when you heat them in the skillet. They get crispy if you heat them too much and can be difficult to roll after filling them. Just lay them in a hot skillet and flip once to heat.  

The store where I normally shop was out of my regular corn tortillas, so I had to use the Food For Life Sprouted Corn Tortillas and will not go back to the other brand. These tortillas have a ton of fresh corn taste and can be found in the refrigerator section of your market.

Ingredients

Enchilada Sauce

1/2 cup green bell pepper, diced

2 whole jalapeno chile, diced

2.5 teaspoons ancho chile pepper, powder

15 ounces tomato sauce, Woodstock Organic

1/4 teaspoon cumin

Enchilada Filling

1 lb. Ground Beef, lean

8 oz. pepper jack cheese, shredded, divided, Tillamook

.5 cup green onions, diced

.5 cup sour cream

2 tablespoons parsley, fresh, chopped

.5 teaspoons salt

.25 teaspoon pepper

8 whole Food For Life Sprouted Corn Tortillas, Wheat Free, Organic

Method

Prepare Sauce 

1. Combine tomato sauce, jalapeño, green pepper, chili powder and cumin in small saucepan

2. Cover and heat on low heat while preparing filling

Prepare Filling 

1. Brown ground beef in large skillet

2. Remove from heat and stir in cheese, parsley, green onion, sour cream and salt and pepper

Assemble 

1. Spread about 1/4 cup of sauce in bottom of 9x13 baking dish

2. Warm tortillas one at a time in small skillet

3. Drop spoonful of filling in center of each tortilla, roll and place in baking dish fold side down

4. Repeat until all tortillas are in the dish side-by-side

5. Pour sauce over tortillas and top with remaining 1/2 cup shredded cheese

6. Bake at 350 degrees for 20 minutes or until heated throughout

Serve warm

Servings: 4

Beef Enchiladas

Food For LIfe Sprouted Corn Tortillas

Beef Enchiladas Nutritional Information

If you happen to be in Chicago and want a good meal and margaritas I would highly recommend Adobo Grill on N. Wells     http://www.adobogrill.com