Enchiladas with Jicama Slaw

• 1 ½ lbs. ground beef or turkey
• 1 pkt. La Preferida Taco Seasoning 
• 1 cup onion, diced
• 4oz can La Preferida Diced Green Chiles
• 7 Tbls La Preferida Olive Oil
• 1 pkg. 8″ Flour Tortillas (10-count)
• 28oz can La Preferida Red Enchilada Sauce 
• 2 cups shredded mozzarella cheese
• 1 tsp black pepper

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

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.