Have you ever been asked what your last meal would be? I have and my response is always my mom’s red enchiladas. I don’t know what it is about them. They are like no other enchiladas I’ve ever tasted. Not even the fancy shmancy Mexican restaurant enchiladas that cost an arm and a leg. They don’t compare. Never will.
Well, my mom is in town and I begged and pleaded with her to please show me how to make her red enchilada sauce. I wanted to recreate my own version of her enchiladas by making her sauce and filling them with something my son loves. And that would be picadillo. His all-time favorite.
To get a great-tasting picadillo, you must select quality ground beef. I headed down to my local Sprouts Farmers Market and asked the butcher at the meat counter for recommendations. He selected the Sprouts brand grass fed ground beef. The Sprouts meat counter provides only the best beef. It’s always fresh and never frozen, therefore, more juicy, tender and flavorful. Plus, Sprouts’ skilled butchers use the same high quality beef to make several batches of freshly ground beef daily. I knew that this dish would be great tasting and hearty for the entire family to enjoy.
I wanted a good amount of vegetables in this recipe too. Sprouts has its own brand of mixed carrots, peas, potatoes and corn. Conveniently canned together and ready to use. All I had to do was just drain and add the the ground beef as it cooked. It eliminated so much peeling and chopping time. A great shortcut when strapped for time during weeknights.
To bring the entire dish together, I had to add cheese of course. My choice for these red enchiladas was Sprouts Muenster Cheese. It’s a great melting, mild cheese that all kids adore. Shredded muenster cheese tames any heat from the guajillo peppers and it also compliments any flavorful dish as a topping.
I hope you enjoy making these enchiladas as much as I did. You can always prepare the sauce a day ahead and assemble the next day to save time
- 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
- 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.
This is a sponsored post by Sprouts Farmers Market. All pinions are my own. Thank you for supporting the brands I love that make this website possible.