"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."
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.