Oh boy, oh boy, have I got a treat for you today! I stumbled upon two mouth-watering recipes that I simply cannot resist sharing with you all. And what’s more, they’re both enchiladas! Get your taste buds ready, folks.
First on the menu are these Cream Cheese Beef Enchiladas. Yes, you read that right. I can already hear the grumbles of disagreement from the traditionalists, but trust me when I say you won’t regret trying these. Cream cheese adds a delectably velvety texture to the filling, complementing the hearty beef and spicy sauce to give you a flavor explosion with every bite. Plus, they’re a great way to use up any leftover beef you might have. Win-win!
But enough chitchat, let’s get to the good stuff. Start off by preheating your oven to 350°F (175°C). Brown 1 pound of ground beef in a pan over medium heat, then drain the excess fat. To the beef, add 1 package of cream cheese (softened), 1 tablespoon of chili powder, 1/2 teaspoon of garlic powder, and a pinch of salt. Give it all a good mix until the cream cheese is fully incorporated.
Next, warm up 8 flour tortillas (I suggest doing this in batches so they don’t stick together) and spoon the beef mixture evenly onto each one, rolling them up and placing them seam-side down in a baking dish. Top the enchiladas with a can of your favorite enchilada sauce (I personally like the green kind, but hey, to each their own). Finally, sprinkle some shredded cheese on top (about a cup should suffice) and pop it in the oven for about 20-25 minutes, until the cheese is melted and bubbly. Garnish with fresh cilantro and chopped jalapeños, if desired. BAM! You’ve just made yourself some seriously scrumptious Cream Cheese Beef Enchiladas.
Now, I know what you’re thinking. “But wait, I can’t have dairy! What about me?” Fear not, my lactose-intolerant friends, for I have not forgotten about you. Next up is a Vegan Enchiladas Recipe that is just as delicious and satisfying, sans animal products. Trust me, you won’t even miss the meat or cheese.
To begin, preheat your oven to 350°F (175°C) and lightly grease a baking dish. In a large skillet, sauté 1 diced onion and 3 minced garlic cloves in 1 tablespoon of olive oil until the onion is translucent. Add in 1 diced bell pepper and 1 diced zucchini, cooking until the vegetables are tender. Then, stir in 1 can of black beans (drained and rinsed), 1 can of corn (drained), 1 can of diced tomatoes (undrained), 1 tablespoon of chili powder, 1 teaspoon of smoked paprika, 1/2 teaspoon of cumin, and a pinch of salt. Mix it all together and let it simmer for a few minutes to let the flavors meld.
Warm up 8 corn tortillas and spoon the veggie filling evenly onto each one, rolling them up and placing them seam-side down in the baking dish. Pour a can of red enchilada sauce all over the top and sprinkle with some vegan cheese (Daiya is a popular brand). You can also add sliced olives and chopped scallions for extra flavor and texture. Bake for 20-25 minutes, until the cheese is melted and the enchiladas are heated through. Voila! You’ve just made yourself some insanely delicious Vegan Enchiladas.
So there you have it, folks. Two enchilada recipes that will knock your socks off, each in their own unique way. Now if you’ll excuse me, I need to go make myself another batch of those Cream Cheese Beef Enchiladas. Yummm.
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