Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon grape seed oil
  • 1/2 cup finely diced yellow onion
  • 2 garlic cloves
  • 1 lb. grass feed ground beef
  • 1 1/2 tablespoons cumin
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon ancho chili powder
  • 1/2 teaspoon salt
  • juice of 1 lime
  • 1/4 cup diced fresh cilantro
  • 8-10 mission brand whole wheat & corn tortilla
  • 12 oz. red enchilada sauce
  • 1 1/2 cup mexican cheese
  • optional garnish: cilantro, avocado, diced tomato, pickled onions or sliced jalapeno

Instruction

  • Preheat oven to 350 degrees F.
  • Heat a large skillet to medium high heat.
  • Add grape seed oil to the pan alone with onions. Saute until translucent, approximately 2-3 minutes.
  • Add in garlic cloves, saute for 30 seconds and add in ground beef.
  • Saute ground beef for 5-7 minutes, chopping up meat with a wooden spoon or potato masher. Add cumin, chili powder, smoked paprika, ancho chili powder, salt, lime juice and cilantro. Stir to mix everything together and saute fro 2-3 minutes. Remove from heat.
  • Add 1/4 cup of enchilada sauce to the bottom of a 13×9″ casserole dish. Spread across entire bottom of the dish.
  • Assemble enchiladas: to a tortilla add 1/3 cup of meat mixture to the center and top with a pinch of cheese. Fold up and place the filled tortilla seam side down in prepared casserole dish. Repeat process until tortillas and meat mixture is used up.
  • Top with remaining enchilada sauce and then top with remaining cheese.
  • Place enchiladas in oven and bake for 15 minutes.
  • Remove from oven when cheese is melted.
  • Serve as is or garnish with cilantro, avocado, diced tomato, pickled onions or sliced jalapeno.