Beef Enchiladas with Green Chilies and Spicy Peppers

Happy Sunday! I love making different enchilada recipes. Sometimes I just like them plain with chicken or beef. Other times I like to add veggies and beans. Tonight I wanted something with a little more kick, so I decided to make beef enchiladas using green chilies (not spicy) with Poblanos (some heat) and jalapenos (even more heat). These enchiladas are perfect for people who like spicy food, but don’t like their tongues burning off.

Here is the deal. I like spicy foods. I am the only one who puts Sriracha on anything n my family. I love it on my eggs. I add a bit to my cold leftover pizza. I add a dollop here and there for a spicy kick. My husband also loves spicy. He can actually tolerate spicier wings that I can. I love spicy, but sometimes food is just too spicy to appreciate the flavor. My tongue is just burning and I can’t taste anything else after the first bite. Maybe that makes me a wimp? But maybe I need a subtle spicy? The one that creeps up on you bite after bite? That is what I crave for my spicy food! Here is a new enchilada recipe that fulfills just that craving!

P.S The girls wanted cheese enchiladas with no sauce. They are not big spicy fans yet. I let them make it, so they ate it! I confess that I never really tasted it.They seemed to “like” it. Their palettes are still being formed. I have high hope for them. They each seem to like their own things, but they will try all things that I give them. Hooray to daring young eaters!

Beef Enchiladas with Green Chilies and Spicy Peppers

1 onion chopped
3 cloves chopped garlic
1/2- 1 Jalapeno Pepper chopped with or without seeds and membranes
1/2- 1 Poblano Pepper (same as above)DISCLAIMER: seeds and membranes of peppers make them a lot spicier
1 can chopped green chilies, drained
1 pound ground beef
2 table spoons of cumin and Worcestershire Sauce
Cayenne pepper, red pepper flakes, salt, and pepper to taste
About 2 cups of Mixed Mexican Cheese- Queso Fresco, Cheddar, Montery Jack, etc. Shredded
1 large can of enchilada sauce- one day I vow to make my own

Heat your oven to 350.
First cook down your onions and garlic. Add your beef. Start to brown, then add in your peppers and green chines. Add your spices and Worcestershire sauce. Cook for about 8 minutes or until all are incorporated. Take off heat and cool. Take pan coated with Pam and add a bit of enchilada sauce at the bottom. Then out a scoop or so of meat and cheese in each tortilla. Once completed, add the rest of your enchilada sauce and them top with cheese. Bake for 30 minutes or so until cheese is melted and bubbly. Serve with rice (yellow or Mexican) and beans (black or re fried).




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