Cheesy Ancho Chile Enchiladas
Perfectly seasoned beef and corn stuffed corn tortillas covered with a rich authentic ancho chile enchiladas sauce topped with a medley of cheese.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6 people
- 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.
Calories: 440kcal | Carbohydrates: 36g | Protein: 20g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 643mg | Potassium: 419mg | Fiber: 5g | Sugar: 3g | Vitamin A: 725IU | Vitamin C: 4.3mg | Calcium: 259mg | Iron: 2.5mg