Beef Enchiladas. Not just any enchiladas. But Beef Enchiladas with Green Chiles & Sweet Corn Picadillo! Gluten-Free
Are you ready for some delectable enchiladas? How about some Beef Enchiladas. Not just any enchiladas. But Beef Enchiladas with Green Chiles & Sweet Corn Picadillo! Gluten-Free
Can you almost taste this picture?
Oh my – yes. Okay… pick up that fork and dig in! They really are as good as they look.
I am fortunate. I am from Colorado.
And… I have friends with a cabin in the high country.
So… before the snow falls here in Colorado, it was time for “the girls” to spend a few days in that mountain cabin. Views of two mountain ranges. A wood burning stove. Rain on the tin roof. Great coffee on the porch. Crisp air. Critters coming and going. Quite the view eh?
What else did we need?
Food. Good food.
We all brought meals to share, and mine was – yep – Beef Enchiladas with Green Chiles & Sweet Corn Picadillo! I added some re-fried beans and Chilaquiles to complete the meal.
The stars of this recipe:
- Grass Fed Beef
- Roasted Green Chiles
- Sweet Corn
- Fresh Veggies
- Cheese
- Spices
Enchiladas are not that hard to make once you have the enchilada sauce ready, and cook up the picadillo, it is just a matter of putting it all together! It just seems like work until you make them for the first time, and then you wonder – why, why, why, have I not made these before?
So you ask, what makes these beef enchiladas so uniquely scrumptious?
Of course adding roasted green chiles to the picadillo, and then, It is the taste of the beef. Honestly, if I am going to eat beef on occasion, it is going to be the best tasting beef. Wholesome ground beef. For the very best in flavor use grass-fed or Wagyu ground beef. It is worth every. single. penny.
The unbelievable tasty Picadillo gets it’s flavors from the green chiles, sweet corn, tomatoes, garlic, cilantro, jalapeno, sweet red peppers and spices.
Anytime is a good time for good food.
With the best beef, fresh roasted Hatch green chiles, fresh sweet corn and vegetables, fresh grated cheese and wonderfully spicy spices – it’s a win!
Am I right?
Enjoy~
- Serves: 6
- Serving size: 2
- Calories: 869
- Fat: 56
- Saturated fat: 14
- Unsaturated fat: 28
- Trans fat: 0
- Carbohydrates: 74
- Sugar: 4
- Sodium: 2725
- Fiber: 93
- Protein: 38
- Cholesterol: 40
- ⅓ cup olive oil
- ⅓ cup flour - gluten free for gluten free
- 1 Tbsp dried onions
- ⅓ cup chile powder
- 4 cups organic chicken stock
- 2 Tbsp cider vinegar
- 2 Tbsp cumin
- 1 cloves garlic, minced
- 1 Tsp onion powder
- 1 Tsp Mexican oregano, crushed
- 1 tsp. coconut sugar
- 1 Tsp smoked paprika
- ½ Tsp freshly ground pepper
- ½ tsp chipotle seasoning
- 2 tsp salt
- 1 lb. grass fed beef
- 1 tsp salt (or to taste)
- 1 tsp pepper
- 1 tsp garlic powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp mild chili powder
- ½ tsp Mexican oregano, crushed
- ½ cup white onion, diced
- ½ cup roasted green chiles, diced.
- 2 garlic cloves, diced1 jalapeno pepper, minced
- ½ cup sweet red pepper, finely chopped
- ½ cup fresh corn
- 3 Roma tomatoes, chopped
- ¼ cup cilantro, chopped
- You will also need
- ½ cup oil for tortillas
- 12 mini corn tortillas
- 2 cups Colby jack cheese, shredded
- For the sauce, add the ⅓ cup of oil to a saucepan and heat to medium.
- Whisk in the flour until smooth.
- Reduce the heat slightly and continue cooking for 3 minutes, whisking so it does not burn.
- Add the remaining ingredients in the order listed, whisking until smooth.
- Cover and continue cooking for 30 minutes or until the sauce becomes thick.Taste for salt and spices as it cooks. Adjust to taste. Remove from heat.
- For the picadillo, heat skillet over medium/high heat. Add the beef and seasonings.
- Cook for 10 minutes. Add the onions, green chiles, garlic, jalapeño and sweet red pepper.
- Cook for another 5 minutes.
- Add the tomatoes to the blender and blend until smooth. Add to the picadillo along with the corn. Continue cooking until the sauce reduces and becomes thick. Taste for salt and other spices, adjust to taste. Fold in the cilantro before filling enchiladas.
- Ladle half of the sauce to the bottom of a baking dish.
- Heat the ½ cup oil in a medium saucepan over medium heat.
- Warm the tortillas until soft in the oil. Add to baking dish.
- Add picadillo and roll up. (Can add cheese at this point)
- Repeat with the rest of the tortillas.
- Cover with remaining sauce, add cheese and cook for 20 minutes on 350 degrees or until cheese melts and is bubbly.
- Serve right away and garnish with your favorite toppings.