Recipe: Beef Enchiladas for Cinco de Mayo

This recipes is for one of our favorite Mexican dishes: beef enchiladas. We use our organic, grass-fed beef for this recipe along with a killer enchilada sauce.

{for the sauce}
1 can whole tomatoes
½ medium onion, diced
1 minced garlic clove
1-2 jalapenos diced
1 teaspoon Sriracha sauce
1½ pounds Verde Farms organic, grassfed ground beef
10 corn tortillas (We like Udi’s if you’re gluten-free)
1 package Organic Valley sour cream
2 cups shredded Monterrey Jack cheese

• Preheat oven to 350º F. While oven is heating up, you can make the enchilada sauce by adding all the sauce ingredients into a food processor and pureeing. Set aside.
• Brown meat until almost cooked and then add around 1/4 cup of the enchilada sauce, stir until well mixed.
• Once your oven is ready, pour half of the enchilada sauce into a 9×13 casserole dish.
• Quickly fry tortillas in vegetable or canola oil, about a minute on each side and place at the bottom of your dish.
• Layer on beef, sour cream, cheese and cilantro. Roll tortilla to keep all ingredients inside.
• Place seam side down in the casserole dish.
• Pour remaining enchilada sauce over assembled enchiladas and top with cheese.
• Cook for 15 minutes.
• Make a pitcher of margaritas and enjoy!

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