Categories: Mexican
Ingredients
- 1 Jalapeño Pepper
- 4 oz. Corn Kernels
- 3 Cilantro Sprigs
- 10 oz. Ground Beef
- 1 Tbsp. Enchilada Seasoning
- Blend
- 6 Corn Tortillas
- 2 oz. Canned Green Chiles
- 5 oz. Cheddar-Jack Cheese,
- Shredded
- 6 oz. Gluten-Free Red
- Enchilada Sauce
- 2 oz. Sour Cream
Directions
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Preheat oven to 375 degrees and prepare a baking sheet with foil or use a non-stick baking sheet. Thoroughly rinse produce and pat dry. Chop jalapeño into a small dice and thinly slice a few rounds for garnish, if desired. Drain and thaw corn kernels. Stem and coarsely chop cilantro.
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In a medium pan over medium heat, brown ground beef. Break up clumps as it cooks until a minimum internal temperature of 165 degrees is reached, about 8-10 minutes. Drain excess fat from cooked beef. Add enchilada seasoning blend and stir until ground beef is coated. Remove to a large mixing bowl and set aside. Wipe out pan and return to low heat.
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Add diced jalapeño (reserving rounds for garnish) to bowl containing ground beef along with corn, canned green chiles, cheese (reserving roughly 1/2 cup for topping enchiladas), and a pinch of salt and pepper. Mix well. Line a plate with a moist paper towel. In the medium pan you used for ground beef over low heat, warm corn tortillas one at a time, moving around in the pan until softened. Remove to moist paper towel-lined plate so they stay soft and pliable.
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Fill each of 6 warmed tortillas with equal amounts of beef mixture. Roll tortillas and place on baking sheet so seams of tortillas are facing bottom of pan. Place enchiladas against each other to ensure they fit snugly and cook evenly. If you have extra filling, you can use the additional tortillas in the pack to make more enchiladas for later.
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In a small mixing bowl, mix the enchilada sauce with 1 Tbsp. of water and stir. Pour sauce over the enchiladas. Top with remaining cheese. Bake 12-15 minutes, or until cheese is bubbly and melted and tortillas appear slightly crispy.
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Place three enchiladas on a plate. Garnish with cilantro, jalapeño rounds (if you like heat – the seeds pack a spicy punch), and a dollop of sour cream.