Perfectly seasoned beef and corn stuffed corn tortillas covered with a rich authentic ancho chili enchiladas sauce topped with a medley of cheese.
All who know me well, know that I am a Mexican food fanatic. I love anything with cumin and chili powder covered in a rich spicy sauce. I could eat any kind of taco at any time of the day. And I absolutely adore enchiladas. This is my favorite recipe made with ground beef, sweet corn, and a touch of cinnamon in the spices.
The ancho chili enchilada sauce is what makes this dish special. It really is the absolute best enchilada sauce ever! It’s smooth, a little bit spicy, and oh so flavorful. The rich sauce brings the perfectly spiced ground beef to the next level. I know you all will love it. Enjoy!
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- 2/3 lb ground beef
- 2 c sweet corn kernels
- 12 corn tortillas
- 1 ancho chili enchilada sauce
- 1 sm yellow onion diced
- 4 scallions sliced including whites
- 1/2 c pepper jack shredded
- 1/2 c cheddar shredded
- 2-3 oz queso fresco crumbled
- 2 tbsp canola oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp salt
- Sour cream optional
- Preheat oven to 425.
- In a skillet heat 1 tbsp of canola oil and brown ground beef.
- Add onion, spices, and corn and cook for about 10 additional minutes until onions are softened. Add pepper jack cheese and set aside.
- On a griddle heat remaining oil and warm tortillas on both sides until pliable.
- Assemble enchiladas by filling each shell with about 2 tbsp of filling and rolling them into flute shapes.
- Line baking dish with enchiladas and cover with 3/4 or more of the enchilada sauce. Top with cheddar and bake for 10-15 minutes or until the cheese is melty.
- Remove from the oven and add queso and scallions to serve. Sour cream is an excellent addition if desired.