Enchiladas

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Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 1028kcal

Ingredients

Enchiladas

  • 8 oz Ground beef
  • 1/2 tsp Garlic powder
  • 1/2 tsp Ground cumin
  • pinch Dried oregano
  • 1/2 tsp Chili powder
  • 1/2 tsp Paprika
  • 2 TBSP Tomato paste
  • 1.5 cups Chicken broth
  • 4 Soft taco shells
  • 3/4 cup Mexican cheese blend shredded
  • Fresh cilantro garnish

Seasoning

  • Salt
  • Black pepper

Guacamole

  • 1 large Avocado ripe
  • 1/4 cup Red onion finely diced
  • 1/3 cup Roma tomato diced small
  • 1 TBSP Fresh cilantro finely chopped
  • 1/2 Jalapeño pepper seeds removed and finely diced (optional)
  • 1 clove Garlic minced
  • 1/2 tsp Lime juiced
  • 1/4 tsp Salt 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 garnish
  • 2 TBSP Fresh mint garnish
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Set a saute pan over medium heat. Once hot, crumble in the beef. Stir, while breaking it up into smaller pieces until it is no longer pink. Stir in the garlic powder, cumin, oregano, chili powder, and paprika until well combined. Mix in the tomato paste until fully combined. Then whisk in the broth. Season with salt. Bring to a low simmer for about 10 minutes so the flavors can blend and the sauce can thicken.
  • Use a slotted spoon to portion the beef into each taco shell then roll it up tightly. Spoon the sauce over top and sprinkle with cheese. Ladle a thin layer of sauce into a baking dish. Place the enchiladas into the baking dish, ladle more sauce over top, and evenly spread the cheese. Place under the oven broiler to melt.
  • Make the guacamole: Slice the avocados in half, remove the pit, and scoop it into a mixing bowl. Mash the avocado with a fork and make it as chunky or smooth as you'd like. Add the remaining ingredients (except the chips) and stir together. Give it a taste test and add more salt or lime juice if needed.
  • 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: Garnish the enchiladas with cilantro. Enjoy with guacamole, chips, and mocktail.

Nutrition

Calories: 1028kcal | Carbohydrates: 87g | Protein: 38g | Fat: 61g | Saturated Fat: 21g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1645mg | Potassium: 1379mg | Fiber: 13g | Sugar: 39g | Vitamin A: 1685IU | Vitamin C: 36mg | Calcium: 430mg | Iron: 6mg

Enchiladas

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Servings 2
Calories 1028 kcal

Ingredients
 
 

Enchiladas

  • 8 oz Ground beef
  • 1/2 tsp Garlic powder
  • 1/2 tsp Ground cumin
  • pinch Dried oregano
  • 1/2 tsp Chili powder
  • 1/2 tsp Paprika
  • 2 TBSP Tomato paste
  • 1.5 cups Chicken broth
  • 4 Soft taco shells
  • 3/4 cup Mexican cheese blend shredded
  • Fresh cilantro garnish

Seasoning

  • Salt
  • Black pepper

Guacamole

  • 1 large Avocado ripe
  • 1/4 cup Red onion finely diced
  • 1/3 cup Roma tomato diced small
  • 1 TBSP Fresh cilantro finely chopped
  • 1/2 Jalapeño pepper seeds removed and finely diced (optional)
  • 1 clove Garlic minced
  • 1/2 tsp Lime juiced
  • 1/4 tsp Salt 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 garnish
  • 2 TBSP Fresh mint garnish

Instructions
 

  • Prep the ingredients per the instructions above.
  • Set a saute pan over medium heat. Once hot, crumble in the beef. Stir, while breaking it up into smaller pieces until it is no longer pink. Stir in the garlic powder, cumin, oregano, chili powder, and paprika until well combined. Mix in the tomato paste until fully combined. Then whisk in the broth. Season with salt. Bring to a low simmer for about 10 minutes so the flavors can blend and the sauce can thicken.
  • Use a slotted spoon to portion the beef into each taco shell then roll it up tightly. Spoon the sauce over top and sprinkle with cheese. Ladle a thin layer of sauce into a baking dish. Place the enchiladas into the baking dish, ladle more sauce over top, and evenly spread the cheese. Place under the oven broiler to melt.
  • Make the guacamole: Slice the avocados in half, remove the pit, and scoop it into a mixing bowl. Mash the avocado with a fork and make it as chunky or smooth as you'd like. Add the remaining ingredients (except the chips) and stir together. Give it a taste test and add more salt or lime juice if needed.
  • 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: Garnish the enchiladas with cilantro. Enjoy with guacamole, chips, and mocktail.

Nutrition

Calories: 1028kcalCarbohydrates: 87gProtein: 38gFat: 61gSaturated Fat: 21gPolyunsaturated Fat: 7gMonounsaturated Fat: 27gTrans Fat: 1gCholesterol: 124mgSodium: 1645mgPotassium: 1379mgFiber: 13gSugar: 39gVitamin A: 1685IUVitamin C: 36mgCalcium: 430mgIron: 6mg
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