Enchiladas with Jicama Slaw

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

Enchiladas are a great, easy meal for any day of the week. These enchiladas ooze of savory beef and creamy cheese. Use our sassy Enchilada Sauce and make this recipe a sure-fire family favorite for years to come.

Ingredients

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. 

Nutritional Info

Calories
850 per serving
Fat
56 g
Sodium
1650 mg
Carbs
48 g
Protein
41 g
*Nutritional information refers to the lowest servings size, and reflects the entire recipe and not just products and ingredients used.

Products Used

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