Enchiladas

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Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 1213kcal

Ingredients

Enchiladas

  • 2 tsp Extra-virgin olive oil
  • 8 oz Ground beef
  • ½ tsp Garlic powder
  • ½ tsp Ground Cumin
  • 1 pinch Dried Oregano
  • ½ tsp Chili powder
  • ½ tsp Paprika
  • 2 cups Chicken broth
  • 2 TBSP Tomato Paste
  • 4 Soft taco shells
  • ¾ cup Mexican cheese blend or more if needed
  • Jalapeño pepper sliced optional

Chips and Guac

  • 2 Avocado ripe
  • 2 tsp Fresh cilantro chopped
  • 1 TBSP Lime juice
  • ¼ tsp Garlic powder
  • ¼ Ground cumin
  • Salt to taste
  • Black pepper to taste
  • 2 oz Tortilla chips

Moscow Mule Mocktail

  • 3 cups Ginger beer
  • 4 TBSP Lime juice
  • 1 cup Sparkling water
  • Ice cubes
  • 2 wedges Lime for garnish
  • 2 TBSP Fresh mint for garnish
US Customary - Metric

Instructions

  • Make the Enchiladas: Heat the oil in a skillet over medium heat. Sauté the beef, garlic powder, cumin, oregano, chili powder, and paprika, breaking it up into smaller pieces until no longer pink. Then whisk in the chicken broth and tomato paste. Season with salt. Bring to a low simmer for 10 - 15 minutes so the flavors can blend and the sauce can thicken.
  • Assemble the Enchiladas: Use a slotted spoon to portion the beef into each taco shell then roll it up tightly. Place the enchiladas into a baking dish. Spoon the sauce over top and sprinkle with cheese. Place under the oven broiler to melt.
  • Make the Guacamole: In a bowl, mash the avocado and mix with chopped cilantro, lime juice, garlic powder, cumin, salt, and pepper. Mix well until all ingredients are combined and the guacamole reaches your desired consistency.
  • Make the Mocktail: Mix the ginger beer, lime juice, and sparkling water together. Serve over ice if desired. Garnish with a lime wedge and mint.
  • Serve: Serve the enchiladas with guac and chips, and the moscow mule.

Nutrition

Calories: 1213kcal | Carbohydrates: 93g | Protein: 40g | Fat: 80g | Saturated Fat: 23g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 39g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 1576mg | Potassium: 1754mg | Fiber: 18g | Sugar: 38g | Vitamin A: 1466IU | Vitamin C: 37mg | Calcium: 435mg | Iron: 7mg

Enchiladas

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Servings 2
Calories 1213 kcal

Ingredients
 
 

Enchiladas

  • 2 tsp Extra-virgin olive oil
  • 8 oz Ground beef
  • ½ tsp Garlic powder
  • ½ tsp Ground Cumin
  • 1 pinch Dried Oregano
  • ½ tsp Chili powder
  • ½ tsp Paprika
  • 2 cups Chicken broth
  • 2 TBSP Tomato Paste
  • 4 Soft taco shells
  • ¾ cup Mexican cheese blend or more if needed
  • Jalapeño pepper sliced optional

Chips and Guac

  • 2 Avocado ripe
  • 2 tsp Fresh cilantro chopped
  • 1 TBSP Lime juice
  • ¼ tsp Garlic powder
  • ¼ Ground cumin
  • Salt to taste
  • Black pepper to taste
  • 2 oz Tortilla chips

Moscow Mule Mocktail

  • 3 cups Ginger beer
  • 4 TBSP Lime juice
  • 1 cup Sparkling water
  • Ice cubes
  • 2 wedges Lime for garnish
  • 2 TBSP Fresh mint for garnish

Instructions
 

  • Make the Enchiladas: Heat the oil in a skillet over medium heat. Sauté the beef, garlic powder, cumin, oregano, chili powder, and paprika, breaking it up into smaller pieces until no longer pink. Then whisk in the chicken broth and tomato paste. Season with salt. Bring to a low simmer for 10 - 15 minutes so the flavors can blend and the sauce can thicken.
  • Assemble the Enchiladas: Use a slotted spoon to portion the beef into each taco shell then roll it up tightly. Place the enchiladas into a baking dish. Spoon the sauce over top and sprinkle with cheese. Place under the oven broiler to melt.
  • Make the Guacamole: In a bowl, mash the avocado and mix with chopped cilantro, lime juice, garlic powder, cumin, salt, and pepper. Mix well until all ingredients are combined and the guacamole reaches your desired consistency.
  • Make the Mocktail: Mix the ginger beer, lime juice, and sparkling water together. Serve over ice if desired. Garnish with a lime wedge and mint.
  • Serve: Serve the enchiladas with guac and chips, and the moscow mule.

Nutrition

Calories: 1213kcalCarbohydrates: 93gProtein: 40gFat: 80gSaturated Fat: 23gPolyunsaturated Fat: 10gMonounsaturated Fat: 39gTrans Fat: 1gCholesterol: 125mgSodium: 1576mgPotassium: 1754mgFiber: 18gSugar: 38gVitamin A: 1466IUVitamin C: 37mgCalcium: 435mgIron: 7mg
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