Smoky Beef Enchiladas With Avocado Lime Crema Drizzle

Craving a comforting and flavorful meal? Look no further than these Smoky Beef Enchiladas! This recipe takes a classic dish and elevates it with a rich, smoky beef filling, a vibrant tomato-chipotle sauce, and a cool, creamy avocado-lime drizzle. Perfect for a weeknight dinner or a weekend gathering, these enchiladas are guaranteed to be a crowd-pleaser. The combination of smoky, spicy, and fresh flavors will leave you wanting more. Get ready to experience enchilada perfection!

What You’ll Need: The Ingredient Lineup

• 500 g (1 lb) Ground Beef (Lean): We’re using lean ground beef to keep things relatively healthy while still delivering a hearty, satisfying flavor. The lean content prevents excessive greasiness, allowing the smoky spices to shine.
• 8 Corn Tortillas (6‑inch / 15 cm): Authentic corn tortillas are the foundation of this dish. Their slightly nutty flavor and sturdy texture hold up beautifully to the filling and sauce. Ensure they are the right size for easy rolling.
• 1 Medium Onion, Diced: A foundational aromatic, diced onion provides a sweet and savory base for the beef filling. Dicing ensures even cooking and distribution of flavor.
• 2 Cloves Garlic, Minced: Garlic is essential for adding depth and complexity to the flavor profile. Minced garlic releases its aroma quickly, infusing the beef with its pungent goodness.
• 1 tsp Ground Cumin: Cumin is a warm, earthy spice that’s a staple in Mexican cuisine. It adds a smoky undertone and complements the beef beautifully.
• 1 tsp Smoked Paprika: This is where the ‘smoky’ magic happens! Smoked paprika delivers a deep, rich smoky flavor that elevates the entire dish.
• 400 g (14 oz) Canned Diced Tomatoes with Green Chilies: These tomatoes provide a flavorful base for the sauce, with a mild kick from the green chilies. Using diced tomatoes saves you chopping time.
• 2 Chipotle Peppers in Adobo, Minced: Chipotle peppers bring a smoky heat that’s irresistible. The adobo sauce they’re packed in adds a tangy sweetness. Adjust the amount based on your spice preference.
• 2 Tbsp Adobo Sauce: Don’t discard the adobo sauce! It’s packed with flavor and adds depth to the tomato-chipotle sauce.
• 200 g (7 oz) Shredded Cheddar Cheese (Halal): Cheddar cheese provides a creamy, melty topping that complements the spicy filling. Using pre-shredded cheese saves time, but freshly grated melts more smoothly. Halal cheddar ensures the recipe is accessible to a wider audience.
• Salt and Freshly Ground Black Pepper, to Taste: Essential seasonings to enhance all the other flavors. Freshly ground black pepper offers a more robust flavor than pre-ground.
• 1 Ripe Avocado: The star of the crema! A ripe avocado should yield to gentle pressure. It provides a creamy, healthy fat that balances the spice.
• 60 ml (1/4 cup) Sour Cream: Sour cream adds tanginess and richness to the avocado crema. Full-fat sour cream provides the best texture.
• Juice of 1 Lime: Lime juice brightens the crema and adds a zesty counterpoint to the richness of the avocado and sour cream.
• 2 Tbsp Chopped Fresh Cilantro, plus extra for garnish: Cilantro adds a fresh, herbaceous note to both the crema and the finished dish.
• 1 Tbsp Olive Oil: Used for sautéing the onion and garlic, and adding richness to the crema.
• 2 Tbsp Pumpkin Seeds (Pepitas), Toasted: Toasted pumpkin seeds provide a delightful crunch and nutty flavor as a garnish.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions:

• Ground Beef: Ground turkey or chicken can be used as a leaner alternative.
• Cheddar Cheese: Monterey Jack, Colby Jack, or a Mexican cheese blend work well.
• Corn Tortillas: Flour tortillas can be used, but the flavor and texture will be different.
• Sour Cream: Greek yogurt is a healthy substitute for sour cream.

Let’s Build Those Smoky Beef Enchiladas: A Step-by-Step Guide

1. Prepare the Oven & Baking Dish: Preheat your oven to 190°C (375°F). This ensures even cooking and a bubbly, golden cheese topping. Lightly grease a 23 x 33 cm (9 x 13-inch) baking dish. Greasing prevents sticking and makes serving a breeze.
2. Sauté the Aromatics: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 3 minutes. This softens the onion and releases its sweetness. Add the minced garlic and cook for another 30 seconds until fragrant – be careful not to burn it!
3. Brown the Beef & Season: Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, approximately 5-7 minutes. Drain off any excess grease. Stir in the cumin, smoked paprika, salt, and pepper. These spices are the foundation of the smoky flavor profile, so don’t skimp! Remove the skillet from the heat.
4. Blend the Chipotle Sauce: In a blender or food processor, combine the canned diced tomatoes with green chilies, minced chipotle peppers, adobo sauce, and a pinch of salt. Blend until smooth. This sauce provides the signature smoky heat and rich tomato flavor. Taste and adjust seasoning if needed.
5. Warm the Tortillas: This is a crucial step! Warm each corn tortilla in the microwave for 15 seconds, or briefly in a dry skillet, until pliable. Warming prevents the tortillas from cracking when you roll them. A pliable tortilla is a happy tortilla!
6. Assemble the Enchiladas: Place about 2 tablespoons of the seasoned beef mixture in the center of each warmed tortilla. Roll tightly, ensuring the filling is secure. Place the rolled enchiladas seam-side down in the prepared baking dish. This prevents them from unraveling during baking.
7. Sauce & Cheese: Pour the blended tomato-chipotle sauce evenly over the rolled enchiladas, ensuring each one is fully coated. This ensures maximum flavor penetration. Scatter the shredded cheddar cheese generously over the sauce.
8. Bake to Perfection: Bake in the preheated oven for 20-22 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The cheese should be beautifully melted and slightly browned for optimal visual appeal and flavor.
9. Prepare the Avocado Lime Crema: While the enchiladas are baking, make the avocado lime crema. In a bowl, mash the avocado until smooth. Whisk in the sour cream, lime juice, chopped cilantro, a pinch of salt, and the remaining 1 tablespoon of olive oil until the crema is glossy and well combined.
10. Rest, Drizzle & Garnish: Let the baked enchiladas rest for 5 minutes before serving. Drizzle generously with the avocado lime crema, allowing it to pool and create a beautiful contrast with the red sauce. Finish with a sprinkle of toasted pumpkin seeds and extra cilantro leaves for added texture and freshness.

The Magic of Chipotle Peppers: Unlocking Smoky Depth

The heart of these enchiladas lies in the chipotle peppers. These aren’t just about heat; they deliver a complex smoky flavor that elevates the entire dish. Chipotle peppers are simply smoked and dried jalapeños, and the smoking process imparts a unique depth that fresh jalapeños can’t replicate. The adobo sauce they come packed in adds another layer of flavor – a tangy, slightly sweet, and smoky base that complements the tomatoes beautifully. Using both the minced peppers and the adobo sauce ensures a well-rounded smoky experience.

Why Corn Tortillas Shine in Enchiladas

While flour tortillas are versatile, corn tortillas are the traditional choice for enchiladas, and for good reason. Their slightly nutty flavor and sturdier texture hold up beautifully to the sauce and filling. Warming them properly is key to prevent cracking, but even with a slight tear, the sauce will seep in, creating an even more flavorful bite. The authentic taste of corn tortillas truly makes these enchiladas special.

Elevating with Avocado Lime Crema: A Cooling Contrast

The avocado lime crema isn’t just a garnish; it’s a crucial element that balances the smoky heat of the enchiladas. The creamy avocado provides a cooling effect, while the lime juice adds a bright acidity that cuts through the richness of the cheese and beef. The cilantro contributes a fresh, herbaceous note, creating a harmonious blend of flavors and textures. This crema transforms the dish from simply spicy to incredibly well-balanced and satisfying.

Pepitas: The Unexpected Crunch

Toasted pumpkin seeds (pepitas) might seem like a small addition, but they provide a delightful textural contrast to the soft enchiladas and creamy sauce. Their subtle nutty flavor complements the smoky beef and adds a satisfying crunch with every bite. Toasting the pepitas enhances their flavor and makes them even more appealing.

Frequently Asked Questions

Can I use different cheese?

Yes, Monterey Jack, Oaxaca, or a Mexican cheese blend would also work well. Adjust the amount to your preference.

Can I make these ahead of time?

You can assemble the enchiladas up to a day in advance and store them, covered, in the refrigerator. Add a few extra minutes to the baking time if baking from cold.

How spicy are these enchiladas?

The spice level depends on the amount of chipotle pepper and adobo sauce you use. Start with the recommended amount and adjust to your liking.

These Smoky Beef Enchiladas with Avocado Lime Crema Drizzle are a flavor explosion you won’t soon forget! Don’t forget to save this recipe to Pinterest for later inspiration. Enjoy!

Smoky Beef Enchiladas With Avocado Lime Crema Drizzle

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• Author: Jusmira Rayne
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

These Smoky Beef Enchiladas are a comforting and flavorful dish featuring a rich, smoky beef filling, a vibrant tomato-chipotle sauce, and a cool avocado-lime drizzle. Perfect for a satisfying weeknight meal or a gathering with friends and family.

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Ingredients

Scale 1x2x3x

• 500 g (1 lb) Ground Beef (Lean)
• 8 Corn Tortillas (6-inch / 15 cm)
• 1 Medium Onion, Diced
• 2 Cloves Garlic, Minced
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 400 g (14 oz) Canned Diced Tomatoes with Green Chilies
• 2 Chipotle Peppers in Adobo, Minced
• 2 Tbsp Adobo Sauce
• 200 g (7 oz) Shredded Cheddar Cheese (Halal)
• Salt and Pepper, to Taste
• 1 Ripe Avocado
• 60 ml (1/4 cup) Sour Cream
• Juice of 1 Lime
• 2 Tbsp Chopped Cilantro
• 1 Tbsp Olive Oil
• 2 Tbsp Toasted Pumpkin Seeds (Pepitas)

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Instructions

1. Prepare Oven & Dish: Preheat oven to 190°C (375°F) and grease a baking dish.
2. Sauté Aromatics: Sauté onion in olive oil until translucent, then add garlic and cook briefly.
3. Brown Beef & Season: Brown ground beef, drain grease, and season with cumin, smoked paprika, salt, and pepper.
4. Blend Chipotle Sauce: Blend tomatoes, chipotle peppers, adobo sauce, and salt until smooth.
5. Warm Tortillas: Warm tortillas to make them pliable.
6. Assemble Enchiladas: Fill tortillas with beef mixture, roll, and place seam-side down in the dish.
7. Sauce & Cheese: Pour sauce over enchiladas and top with cheddar cheese.
8. Bake to Perfection: Bake for 20-22 minutes until cheese is melted and bubbly.
9. Prepare Avocado Crema: Mash avocado, whisk with sour cream, lime juice, cilantro, salt, and olive oil.
10. Rest, Drizzle & Garnish: Let rest, drizzle with crema, and garnish with pumpkin seeds and cilantro.

Notes

Warming the tortillas is crucial to prevent cracking. Adjust the amount of chipotle peppers to control the spice level.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Mexican
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 enchilada
• Calories: 450 kcal
• Sugar: 15 g
• Sodium: 750 mg
• Fat: 25 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 8 g
• Protein: 25 g
• Cholesterol: 80 mg

Keywords: enchiladas,beef,chipotle,mexican,comfort food,dinner,spicy,cheesy,avocado,easy