Enchiladas with Jicama Slaw

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Beef-Enchiladas-Header
Prep Time: 35 minutes
Cook Time: 1 hour
Servings: 5
Photo by Isabel Eats

This insanely easy Enchilada recipe is a drop in the pan - literally! A simple combination of meat and seasonings wrapped in sauce-soaked tortillas and dripping in melting mozzarella... what more could you ask for? Oh, it's ready in just 35 minutes too! To top it off, we've added a refreshingly crunchy jicama slaw to the mix.

Ingredients

Ingredients: Jicama Slaw

  • ½ cup pepitas
  • 1 large jicama, peeled and sliced
  • ¼ cup La Preferida Olive Oil
  • 1 oz. lime juice (about 4 limes)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup green cabbage, shredded
  • 1 Tbls cilantro, chopped
Method

Preheat oven to 350 degrees F.

In a skillet, cook beef with taco seasoning according to package instructions. When browned, add onion and diced green chiles — mix well. 

In separate skillet, heat 1 Tbsp. olive oil. Using tongs, dip each tortilla in oil until soft and pliable, then place on a paper towel to drain excess oil.

In a pot, warm enchilada sauce. Dip tortillas into sauce and coat both sides. Fill with beef mixture and roll. Place in a baking dish seam side down — repeat with remaining tortillas. When baking dish is filled, top with remaining enchilada sauce and cheese. Bake for 15-20 minutes.

While enchiladas bake, prepare Jicama Slaw…

In a small pan, toast pepitas over medium heat for 2 minutes, stirring. Place on a plate to cool. Peel jicama and slice into 1/8″ sticks and set aside.

In a bowl, whisk olive oil, lime juice, salt and pepper — mix well. Add cabbage, cilantro, jicama and pepitas to coat evenly. Season to taste. 

Garnish enchiladas with jicama slaw and serve. 

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