Beef and Cheese Enchiladas

Ingredients

• 1 Red Onion
• ¾ oz Radish
• 1 Poblano Pepper
• 1 Jalapeño Pepper
• 10 oz Ground Beef
• 3 oz Frozen Corn Kernels
• 2 Tbsp. Home Chef Enchilada
• Seasoning Blend
• 4 oz Shredded Chihuahua Cheese
• 8 fl. oz. Gluten-Free Red
• Enchilada Sauce
• 6 Small Flour Tortillas
• 2 oz Sour Cream
• Olive Oil
• Salt
• Trim radish, halve, and slice into thin half-moons.

Instructions

1. 1

   Seasoning Blend: 4 oz. Shredded Chihuahua 6 Small Flour Tortillas 2 oz. Sour Cream

2. 2

   Cooking Spray: Small Oven-Safe Casserole Dish

3. 3

   Cook Within: Be sure to bake enchiladas seam-side down so they seal as Our smoky, spicy enchilada seasoning blend is made with 2 parts each onion and garlic powder, 1 part cumin, and ½ part cayenne pepper.

4. 4

   Prepare the Ingredients: Trim radish, halve, and slice into thin half-moons. Peel and halve onion. Cut halves into ½” dice. Stem poblano pepper, seed, and cut into ½” dice. Cut a few thin rounds from pointed end of jalapeño pepper for garnish. Stem, seed, and mince remaining jalapeño. Discard seeds if you prefer less spice.

5. 5

   Finish and Bake Enchiladas: Pour remaining enchilada sauce over enchiladas and top with remaining Chihuahua cheese. Spray a serole dish, sprayed side down. Tightly seal foil and bake 15 minutes. Remove foil and bake an additional 7 minutes, or until cheese is bubbly.

6. 6

   Heat ½ tsp. olive oil in a medium pan over medi-: um-high heat. Add ground beef to hot pan and cook 4-5 minutes, or until almost no pink remains. Add onion, poblano pepper (to taste), and 2 tsp. minced jalapeño (to taste) to hot pan and cook 2 minutes. Add frozen corn and seasoning blend. Use to taste if you prefer less heat. Cook 5 minutes and remove from heat. Season with ¼ tsp. salt and allow to cool 3-5 minutes. Stir in ¼ the Chihuahua cheese.

7. 7

   Plate the Dish: Place three enchiladas on a plate. Ladle any remaining sauce from casserole dish on plate with enchiladas. Garnish with radishes, sour cream, and jalapeño rounds (to taste).

8. 8

   Assemble the Enchiladas: Pour ¼ cup enchilada sauce in casserole dish (use a dish large enough to fit six rolled tortillas), coating the bottom. Place one tortilla on a clean cutting board. Add ⅓ cup filling to tortilla, tightly roll up, and place in casserole dish seam-side down. Repeat for remaining five tortillas. There will be filling left over, which can be placed in casserole dish around enchi- ladas or served on the side. Don’t be tempted to overfill tortillas. Make sure ends overlap and have a chance to seal while baking. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts and jalapeño pepper add spice to this dish. Removing seeds reduces heat considerably, but feel free to use less to suit twice. Minced jalapeño is used for filling and remaining rounds are used as garnish. seasoning contains cayenne pepper. Use to taste if you prefer less heat. is used twice. ¼ is used in filling and remaining tops is used twice. ¼ cup coats bottom of casserole dish and remaining tops enchiladas. the recipe before you start–we promise it will be time • Prepare a small casserole dish