Smoky Chipotle Beef Enchiladas with Cilantro Lime Rice
30min
45min
3
785
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Chef's Note
For extra smoky flavor, try adding 1/2 teaspoon of liquid smoke to the beef mixture. You can prepare the beef filling a day ahead and refrigerate to save time and allow the flavors to develop even more. If you prefer less heat, reduce the chipotle peppers to 1-2 and add a tablespoon of honey to balance the spice with sweetness.
Tags
Ingredients
1 pound ground beef
1 medium yellow onion
3 cloves garlic
1 medium red bell pepper
3 peppers plus 2 tablespoons sauce chipotle peppers in adobo sauce
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
2 tablespoons tomato paste
1 can (14.5 oz) fire-roasted diced tomatoes
6 8-inch flour tortillas
2 cups enchilada sauce
2 cups shredded monterey jack cheese
1 cup long-grain white rice
2 cups chicken broth
1/2 cup chopped fresh cilantro
2 whole lime
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup sour cream
1 large avocado
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
For the rice: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add 1/4 cup of finely diced onion and sauté for 2 minutes until translucent.
- 3
Add 1 cup of rice to the saucepan and stir for 1 minute to toast slightly.
- 4
Pour in 2 cups of chicken broth, add 1/4 teaspoon of salt, and bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
- 5
While rice cooks, prepare the enchilada filling. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- 6
Add the remaining diced onion and red bell pepper. Sauté for 5 minutes until softened.
- 7
Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
- 8
Add 1 pound of ground beef, breaking it up with a wooden spoon. Cook for 6-8 minutes until browned.
- 9
Finely chop 3 chipotle peppers and add to the beef mixture along with 2 tablespoons of adobo sauce, 2 teaspoons of cumin, 1 teaspoon of smoked paprika, 1 teaspoon of oregano, 3/4 teaspoon of salt, and 1/2 teaspoon of black pepper.
- 10
Stir in 2 tablespoons of tomato paste and cook for 1 minute.
- 11
Add the can of fire-roasted diced tomatoes (with juices) and simmer for 5 minutes until slightly thickened. Remove from heat.
- 12
When the rice is done, fluff with a fork and let it cool slightly. Zest 1 lime and squeeze its juice into the rice. Stir in 1/4 cup of chopped cilantro and season with salt to taste.
- 13
Spread 1/2 cup of enchilada sauce on the bottom of a 9x13 inch baking dish.
- 14
Warm the tortillas briefly in the microwave (about 30 seconds) to make them pliable.
- 15
Place about 1/3 cup of the beef mixture down the center of each tortilla. Top with a small handful of shredded cheese (using about 1 cup total for filling).
- 16
Roll up each tortilla tightly and place seam-side down in the prepared baking dish.
- 17
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining 1 cup of shredded cheese.
- 18
Bake for 20-25 minutes until the cheese is melted and bubbly and the edges of the tortillas are crisp.
- 19
While enchiladas bake, prepare the garnishes: slice the avocado, chop the remaining cilantro, and cut the remaining lime into wedges.
- 20
Serve the enchiladas hot with cilantro lime rice on the side. Garnish with sour cream, avocado slices, cilantro, and lime wedges.
Nutrition Information (per serving)
785
42g
68g
38g
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