enchiladas with mexican beer enchilada sauce
(2 ratings)
My husband loves cooking with beer and has turned me on to doing also. Friday night was Mexican night so I decided enchiladas were going to be on the menu and came up with this recipe. I realize there are many similar recipes out there but this is my twist to an all time favorite.
(2 ratings)
yield
4 - 6
prep time
15 Min
cook time
25 Min
method
Stove Top
Ingredients For enchiladas with mexican beer enchilada sauce
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1 pkgof 93% lean ground beef (mine was 1.32 lbs)
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3/4 cchopped green onions, use the whole thing
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3 tspminced garlic
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1 1/2 cfrozen corn
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8 ozshredded mexican cheese blend (i used sargento)
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1 candiced tomatoes, drained
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1cap full of mrs. dash southwest chipotle seasoning
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2/3 cleftover wild rice or brown rice or even white (i used wild)
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1 can10 oz. red enchilada sauce
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112 oz bottle of mexican beer (i used modelo)
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8count medium tortilla soft taco shells
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1 csalsa or picante sauce
How To Make enchiladas with mexican beer enchilada sauce
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1Preheat oven to 350°. Spray a baking dish 13 x 9 with cooking spray.
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2Cook the ground beef over medium heat until no longer pink. Add the green onions and garlic and cook about 2 minutes more. Add the corn and cook a few moments longer.
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3Combine the meat mixture and about 3/4 cup of the cheese, half a can of the tomatoes, rice and the salsa, mix well. Spoon the mixture down the center of each tortilla shell. Roll-up and place seams side down into your baking pan.
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4In a small bowl combine the beer and enchilada sauce, mix well, and then spoon the mixture evenly over the enchiladas.
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5Place foil over the dish and bake for 15 minutes or until hot. Remove the foil and sprinkle the remaining cheese and place back in the oven for 10 more minutes. Top with the rest of the tomatoes, more salsa, and lettuce or whatever topping you so desire! Enjoy!
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