Spicy lean ground beef and cheese enchiladas, drenched in chipotle adobo enchilada sauce, covered in…more cheese! Baked until gooey and bubbly.
Ok, I know I came late to the chipotle party. But honestly, once I tried it, I can’t seem to get enough of the stuff. I even put it in my Chili Lime Beer Bread Muffins. These spicy enchiladas have a flavor-packed chipotle adobo sauce under, inside, and on top.
You can find canned chipotles in adobo sauce in the Mexican section of the grocery store close to the refried beans, enchilada sauce, that sort of thing.
I usually buy La Morena brand (not a sponser). It’s imported from Mexico and it has a smoky flavor that I just love.
If you can’t find it at your grocery store, any other imported brand will work.
Take a couple of peppers out of the can and mince them up fine. Don’t worry if a little extra sauce comes with them. Just mince it all togther and put it in a bowl with the enchilada sauce.
Stir in an extra teaspoon of adobo sauce from the can and a couple of tablespoons of chopped cilantro.
Put 1/2 cup of the sauce in the bottom of a 9 x 13 inch baking dish. Spead it around to coat the bottom.
Cook the ground beef until it’s no longer pink and drain it if you need to. I buy the leanest beef I can find. Partly because it’s better for you, partly because I’m lazy and I don’t have to drain it if it’s lean enough. One less thing.
Add 1/2 cup of the chipotle enchilada mixture to the beef and let it simmer about 5 minutes.
Next, warm the tortillas in the microwave. This makes them more pliable and easier to work with.
Wrap all 10 in paper towels and heat on high for 20 seconds. Flip the whole stack over and heat for another 20 seconds.
Now you’re ready to start assembling the enchiladas. Start by laying down a tortilla.
Put 1/4 cup of the beef mixture in the middle.
Top with 2 tablespoons cheese. Tip: a standard coffee measure is 2 tablespoons. If you have one laying around (minus the coffee, of course) it makes this step a cinch.
If you don’t have one, they’re available everywhere and super handy to have.
Roll the enchilada up tightly and put it seam side down in the baking dish.
Do the exact same thing 9 more times.
Pour on the rest of the enchilada sauce. I like to leave the ends exposed so they get a little crunchy.
Top with the rest of the cheese and pop into the oven until the cheese is melted and bubbly. Mmmmmm…cheeeeese.
Sprinkle with some cilantro, sliced green onions, chopped tomato and dig in.
A dollop of sour cream never hurts Just sayin’.