Ingredients
- 1 can La Preferida Red Enchilada Sauce (28 oz.)
- 1 can La Preferida Diced Green Chiles (4 oz.)
- 1 pkg. La Preferida Flour Tortillas (8″)
- 1 pkt. La Preferida Taco Seasoning (1.25 oz.)
- 1 ½ lbs. ground beef
- 2 cups shredded cheese
- 1 cup onion, diced
- 7 Tbsp. La Preferida Olive Oil
- 1 tsp. black pepper
Ingredients: Jicama Slaw
- 1 large jicama, peeled and sliced
- 1 cup green cabbage, shredded
- ½ cup pepitas
- ¼ cup La Preferida Olive Oil
- 1 oz. lime juice (about 4 limes)
- 1 Tbsp. cilantro, chopped
- 1 tsp. salt
- 1 tsp. black pepper
Method
In a skillet, cook beef with taco seasoning according to package instructions. When done, add onion and diced green chiles — mix well.
In separate skillet, heat 1 Tbso. 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 remaining olive oil, lime juice, salt and pepper — mix well. Add cabbage and cilantro to coat evenly. Season to taste.
When enchiladas are done, top with jicama slaw and serve.
