Enchiladas with fajita veggies
Enchiladas with fajita veggies
Ingredients: Makes 4-5 servings
Enchiladas:
- 1 lb beef (cubed; I used top roast because its lean, but chuck roast works best for shredding)
- ½ (7 oz) can adobo sauce from chipotle peppers
- ½ purple onion (finely diced)
- 3 cloves garlic (minced)
- 1 tsp each: onion powder, garlic powder, paprika, cumin, white pepper, low-sodium chicken seasoning
- ½ cup water
- 1 pack corn tortillas
- Mexican shredded cheese
- Toppings: avocado salsa, crema, queso fresco, cilantro
Fajita Veggies:
- 2 bell peppers (sliced)
- 3 zucchinis (sliced)
- ½ purple onion (thinly sliced)
- 1 (8 oz) can corn (drained)
- Olive oil spray
- 2 cloves garlic (minced)
- Seasoning: garlic powder, onion powder, salt, pepper, McCormick bell pepper and roasted garlic seasoning
Enchilada Sauce:
- ½ packet McCormick enchilada seasoning
- 4 oz tomato sauce
- ¾ cup water
- 2 tbsp cream cheese
Instructions
1. Cook Beef:
- In a crock pot, combine beef, half the onion, adobo sauce, garlic, and seasonings. Add water until there's about an inch at the bottom.
- Stir and cook on high for 4 hours or low for 6-8 hours, stirring occasionally.
- Once cooked, adjust seasoning and shred the beef using a food processor or two forks
2. Prepare Fajita Veggies:
- Spray a large pan with olive oil and heat over medium-high. Add corn and char.
- In a bowl, combine bell peppers, zucchinis, onion, garlic, olive oil spray, and seasonings. Mix well.
- Once corn is charred, add the veggie mixture and cook until slightly browned.
3. Make Sauce:
- In a small saucepan, combine enchilada seasoning, tomato sauce, water, and cream cheese. Heat over medium, stirring until cream cheese is dissolved (use a whisk if needed).
4. Storage:
- Store beef, sauce, and veggies separately until ready to eat.
5. Assembly:
- Wrap 2 tortillas in a paper towel and warm in the microwave for 30 seconds.
- Layer beef, sauce, and cheese in each tortilla, roll, and secure with a toothpick. Smother with sauce and top with cheese.
- Air fry at 325°F for 3-5 minutes until cheese is melted or microwave for 1-2 minutes.
- Heat veggies in the microwave and top enchiladas with salsa, crema, queso fresco, and cilantro. Enjoy!
