May 11, 2017

How to Boil Water: Beef Enchiladas + Cilantro Lime Rice

Dinner Brought To You By: The Chunky Chef and Add a Pinch

Here's What You Need: 
• Beef Enchiladas 
2 tbsp vegetable oil
1 yellow onion, diced
2 cloves garlic, minced
1 lb ground beef --  the original recipe called for 1.5 pounds and I used that much but that was way too much and I had some left over, so I recommend just 1 lb. However if you want to go heavy with the ground beef mixture in your enchilada then definitely go with more. 
Salt & pepper
4 oz can diced green chilies
15 oz can black beans, rinsed -- I actually used pinto beans because I realized I had forgotten to buy black beans and I had pinto beans so I used it. You can probably use just about any beans you fancy. 
8-10 flour tortillas --  I used 8 tortillas.
2 cups Mexican-blend cheese --  Again I went off what was in the original recipe. They called for 3 cups but I only bought one bag of cheese which is 2 cups. It was a good amount of cheese for us. If you want more then go for it!
1 can red enchilada sauce
Cilantro
Green onions

• Cilantro Lime Rice 
4 cups chicken stock
1/2 tsp salt
2 cups long grain white rice
1 cup cilantro + 1 tsp chopped for garnish
1/3 cup fresh lime juice (about 2-3 limes)
2 tbsp olive oil
2 garlic cloves
2 tsp lime zest

Here's What You Do:
 Beef Enchiladas 
Preheat oven to 350°.

Add oil to big skillet and heat over medium-high heat. Add ground beef and crumble. Once beef is halfway cooked, add onions, garlic, and green chilies. Saute for 3-6 minutes, stirring occasionally. Drain.

To make enchiladas, spread a couple of tbsp of the enchilada sauce over the tortilla. Add beans in a line down the middle of the tortilla, then add in a spoonful of the beef mixture, drizzle some extra enchilada sauce over the meat, then add 1/3 cup of cheese. Roll up the tortilla and place in a greased 9x13 inch baking dish. Continue with remaining tortillas.

Spread remaining enchilada sauce over the top of the tortillas and sprinkle with remaining cheese.

Bake uncovered for 20 minutes, broiling the last few minutes if you want the cheese more golden brown. Garnish with chopped cilantro and green onions.

Cilantro Lime Rice 
Add the chicken stock and salt to a large stockpot over medium heat. Bring to a rolling boil, stir in rice, and reduce heat to medium-low. Allow rice to absorb the broth and become tender, about 20 minutes.

Meanwhile, in a blender, blend cilantro, lime juice, olive oil, and garlic. Pulse until just blended.

Once rice is cooked, remove from heat and stir in cilantro lime mixture, along with 1 tsp lime zest. Fluff rice with fork, top with cilantro and remaining zest.


Beef Enchiladas 








Cilantro Lime Rice • 








This meal was delicious. We really liked this one. The kids downed it quickly. It is definitely in our favorites book now. It wasn't that hard to make - I have made some enchilada meals that are harder. It didn't take too much time and the family loved it. There is no wrong to be had with this one.

Comment below: What is your favorite enchilada recipe?

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