Using simple ingredients and coming together in under an hour, I guarantee you will want to make these enchiladas all the time!
Enchiladas ground beef flour tortillas shredded cheddar cheese cilantro
Enchilada Sauce olive oil all-purpose flour chili powder onion powder garlic powder ground cumin dried oregano vegetable broth tomato paste
Lime Rice water basmati brown rice kosher salt lime zested lime juice cilantro
In a pan, heat oil. Add flour and whisk, then add chili powder, onion powder, garlic powder, salt, cumin, and oregano and whisk well.
Pour in the broth slowly. Then, add the tomato paste and whisk until completely smooth.
Bring to a simmer until slightly thickened. Remove from heat and set aside.
Bring water to a boil in a small pot on the stove top. Reduce heat and add the rice and salt.
Cover and simmer on low for 20 minutes or until the rice is tender and the water is absorbed.
Zest half of a lime into the rice, then add lime juice and cilantro to the rice and stir.
Preheat oven to 350 degrees Fahrenheit. Grease a baking dish.
Cook ground beef, seasoned to taste with salt and pepper, in a pan until browned.
Add cheese and cilantro and mix through.
Construct enchiladas by adding a few spoonfuls of lime rice to a tortilla. Top with ground beef and some enchilada sauce.
Brush the baking dish with enchilada sauce.
Roll the tortilla and place seam-side down. Repeat with remaining 5 tortillas. They will fit snugly in the pan.
Cover with foil and bake 20 minutes. Remove foil and bake another 10 minutes. Garnish with cilantro and serve warm. Enjoy!