Chipotle-Lime Ground Beef Enchiladas with Roasted Corn Salsa and Cilantro Rice

Preheat oven to 400°F (200°C).

Finely dice 1 medium yellow onion, mince 3 garlic cloves, and finely chop 2 tablespoons of chipotle peppers in adobo sauce.

Zest and juice 2 limes, keeping them separate.

Dice 1 red bell pepper and 1 small jalapeño (remove seeds for less heat). Finely chop enough cilantro to yield 1/4 cup for the rice and 1/4 cup for the salsa.

Grate 2 cups of monterey jack cheese.

For the cilantro rice: Rinse 1 cup of white rice under cold water until water runs clear. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add 1/4 of the diced onion and cook for 2 minutes until translucent.

Add the rinsed rice to the saucepan and stir to coat with oil. Cook for 1 minute until slightly toasted.

Add 2 cups of water and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed.

Remove rice from heat, fluff with a fork, and stir in 1/4 cup chopped cilantro and 1 tablespoon of lime juice. Cover and set aside.

For the roasted corn salsa: Toss 2 cups corn with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet. Roast in the preheated oven for 15 minutes, stirring halfway through, until corn begins to caramelize.

Transfer roasted corn to a bowl and let cool for 5 minutes. Add diced red bell pepper, half of the diced jalapeño, 1/4 cup chopped cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt. Toss to combine and set aside.

For the enchilada sauce: In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add 1/4 of the diced onion and cook for 2-3 minutes until softened.

Add 1 minced garlic clove, 1 teaspoon cumin, 1 teaspoon oregano, and 1 tablespoon chili powder. Cook for 30 seconds until fragrant.

Stir in 15 ounces tomato sauce, 1/2 cup chicken broth, 1 tablespoon of the chipotle peppers in adobo, 1 tablespoon lime juice, and 1/4 teaspoon salt. Bring to a simmer and cook for 5 minutes. Remove from heat.

For the beef filling: In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the remaining diced onion and cook for 3 minutes until softened.

Add the remaining minced garlic and cook for 30 seconds until fragrant.

Add 1 pound ground beef, breaking it apart with a wooden spoon. Cook for 6-8 minutes until browned and no longer pink.

Drain excess fat if necessary, then add 1 teaspoon cumin, remaining chipotle peppers in adobo, 1 tablespoon lime juice, lime zest, remaining diced jalapeño, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine and cook for 2 minutes more.

To assemble enchiladas: Spread 1/2 cup of enchilada sauce on the bottom of a 9x13 inch baking dish.

Warm 6 flour tortillas in the microwave for 20-30 seconds to make them pliable.

Place about 1/3 cup of beef filling in the center of each tortilla, top with 1 tablespoon of cheese, and roll tightly. Place seam-side down in the prepared baking dish.

Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle with the remaining cheese.

Bake for 20 minutes until the cheese is melted and bubbly and the edges of the tortillas are crisp.

Serve enchiladas with cilantro rice and roasted corn salsa on the side.