Pickled red onions, diced tomatoes, or avocado would all make great additions to these enchiladas.
It would also be lovely served with a tangycabbage slawmade with cilantro and lime juice.
However you serve it, this recipe is dinner worthy, appetizer worthy, and definitely leftover worthy.
Credit:Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Lydia Pursell
This recipe is part of ourCook Once, Eat Twice series.
envelopeslow-sodium taco seasoning mix
2cupsred chile enchilada sauce(such as Frontera)
1(15-oz.)
Add chopped onion; cook, stirring occasionally, until softened and translucent, about 8 minutes.
Credit:Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Lydia Pursell
Add minced garlic; cook, stirring constantly, until fragrant, about 1 minute.
Stir in beef stock and taco seasoning; bring to a boil.
Cook, stirring often, until sauce has thickened slightly, about 90 seconds.
Cover and refrigerate for up to 2 days.
Preheat oven to broil with rack about 6 inches from heat source.
Stir enchilada sauce and beans into remaining seasoned beef in skillet.
Top evenly with cheese.
Broil until cheese is melted and browned in spots, about 4 minutes.
Remove from oven; top with cilantro and jalapeno slices.
For the final finishing touch, add sliced avocado, because avocado makes everything better, right?
Feel free to get creative and sub in your favorite chili toppings, from pickled jalapenos to shredded Cheddar.
Add 2 cupsleftover seasoned beef, 2 cupsunsalted beef stock, 2 Tbsp.tomato paste, 1 (15-oz.)
candiced tomatoes(undrained), and 1 (15-oz.)
canpinto beans(drained and rinsed) to a large Dutch oven; bring to a boil over medium-high.
Season with 1 tsp.kosher salt.
Divide chili among 4 bowls.
Top evenly with 1 slicedavocadoand 1/4 cupsour cream.
Garnish with crushedbaked tortilla chipsand choppedfresh cilantro.
- Total 20 min.
