Beef Enchiladas with Jicama Slaw
Food and Drink

Courtesy of La Preferida,; Photo by Isabel Eats

Beef Enchiladas with Jicama Slaw

"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."

Prep Time: 30 minutes Cook Time: 60 minutes Servings: 5


1 ½ pounds ground beef or turkey

1 packet La Preferida Taco Seasoning

1 cup onion, diced

4 ounce can La Preferida Diced Green Chiles

7 tablespoons La Preferida Olive Oil

1 package 8-inch Flour Tortillas (10-count)

28 ounce can La Preferida Red Enchilada Sauce

2 cups shredded mozzarella cheese

1 teaspoon black pepper


Jicama Slaw

½ cup pepitas

1 large jicama, peeled and sliced

¼ cup La Preferida Olive Oil

1 ounce lime juice (about 4 limes)

1 teaspoon salt

1 teaspoon black pepper

1 cup green cabbage, shredded

1 tablespoon 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.


For the 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.