Ingredients
Scale
- 10 dried guajillo chiles, stems and seeds removed
- 4 cups water
- 2 garlic cloves
- 2/3 cup white onion, chopped, divided
- ½ teaspoon salt
- olive oil for frying
- 1 pound Sprouts Grass Fed Ground Beef
- ½ cup tomato, chopped
- 1 (15-ounce) can Sprouts Mixed Vegetables No Salt Added, drained
- ½ teaspoon garlic salt
- ½ teaspoon black pepper
- 16 corn tortillas
- 1 cup Sprouts muenster cheese, shredded
- ½ cup cilantro, chopped
Instructions
- Combine dried guajillo chiles and water in a medium saucepan. Boil over medium heat for 10 minutes. Remove from heat and let rest for 15 minutes.
- Transfer soaked guajillo chiles and water to a blender container. Add garlic cloves, 1/3 cup onion and salt. Blend until smooth and set aside.
- Heat ½ tablespoon oil in a sauté pan over medium heat. Add ground beef and stir, breaking beef apart. Cook for 1 minute.
- Add remaining onion and tomato. Cook for 5 minutes and stir in mixed vegetables, season with garlic salt and black pepper. Continue cooking until meat is completely cooked through. Remove from heat.
- Preheat oven to 350° F.
- Transfer sauce to a large bowl. Heat tablespoon oil in a large skillet over low medium heat.
- Dip tortilla in sauce, covering completely. Quickly fry in oil for 30 seconds on each side. Transfer fried tortilla to a large plate. Place 3-4 tablespoon ground beef mixture in the middle. Roll tortilla and place on a baking dish seam side down. Repeat using all tortillas and ground beef mixture.
- Top enchiladas with cheese and bake in oven for 10 minutes.
- Remove from oven and top with chopped cilantro.