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
Preheat oven to 350 degrees F.
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 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 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.
Bake at what temp?
Hi Shari, thanks for pointing this out. The temperature is 350 degrees F.