Thursday, June 24, 2010
Chipotle Lime Beef Enchiladas
I put a Martha Stewart recipe for beef enchiladas on my spring/summer menu. And when a client ordered it, I looked at the recipe and wasn't in love. So I created this version, which if I do say so myself, is a 'good thing'.
Chipotle Lime Beef Enchiladas (4 servings of 2 each)
1 T. Roasted Onion and Cilantro Oil (Olive Tap)
1 cup of diced onion
2 t. Penzeys Chili 9000, divided
2 cloves garlic, minced
1 1/2 pounds of beef ground round
1 can fat-free refried beans
1 large can green enchilada sauce
1 lime, zest and juice
2 chipotles in adobe, plus spoonful of sauce (save the rest in a glass jar in fridge)
1 small can fire roasted diced green chiles
1/4 c. cilantro, chopped
1 package of high fiber, whole wheat flour tortillas.
2 c. package shredded Mexican cheese blend
Heat oil in large non-stick skillet. Saute onion til it starts to soften. Sprinkle with 1 t. of Chili 9000, stir to mix, and grate in the garlic with a microplane. Saute til fragrant, then add ground beef and crumble. Cook until beef is browned.
Add second teaspoon of Chili 9000, then the can of refried beans, the green chiles, the chipotles and sauce, stir to combine and heat through. Remove from heat, stir in lime zest, juice, and cilantro.
Spoon some of the enchilada sauce in the bottom of a 9x13 baking dish. Spread a few spoonfuls of the sauce on the tortilla, then add about a 1/4 c of filling in the bottom third of each, then roll and place in dish. Top with remaining sauce, then cheese.
Cover with foil and bake in preheated 350 degree oven about 30 minutes, until cheese melts and enchiladas are heated through.
Serve with some sour cream to cool them off a bit.
*To package some for the freezer, put 2 in a foil container, cool, cover with press 'n seal and board lid.