By Sasha Gordanier
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of oil in a pan over medium heat. Add chopped onions and minced garlic, sautéing until the onions are translucent.
Add the lean ground beef to the pan with the onions and garlic. Cook until the beef is browned and cooked through. Drain excess fat if needed.
Stir in 1 teaspoon of cumin, a pinch of salt, and black pepper. Remove the beef mixture from heat once everything is well combined.
In a small pot, heat 1 tablespoon of oil. Add chopped tomato and stir for 2 minutes. Add 1.5 cups of long-grain rice, stirring to coat with the oil.
Pour 2 cups of chicken broth over the rice and bring to a boil. Reduce heat to low, cover, and simmer for about 18-20 minutes, or until the rice is cooked and liquid is absorbed.
Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds, or heat them individually on a skillet for a few seconds on each side to make them pliable.
In a baking dish, spread a thin layer of green salsa at the bottom. Fill each tortilla with about 1-2 tablespoons of the beef mixture and a sprinkle of cheese, then roll tightly.
Place the filled tortillas seam-side down in the baking dish. Pour the remaining green salsa over the enchiladas, and top with remaining shredded cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Serve the enchiladas hot, topped with chopped cilantro. Fluff the cooked rice with a fork and serve on the side.
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This Mexican Main Course recipe is ready in 60 minutes and features Lean ground beef, Corn tortillas, Green salsa (tomatillo) and other delicious ingredients. Contains 550 calories total.
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of oil in a pan over medium heat. Add chopped onions and minced garlic, sautéing until the onions are translucent.
Add the lean ground beef to the pan with the onions and garlic. Cook until the beef is browned and cooked through. Drain excess fat if needed.
Stir in 1 teaspoon of cumin, a pinch of salt, and black pepper. Remove the beef mixture from heat once everything is well combined.
In a small pot, heat 1 tablespoon of oil. Add chopped tomato and stir for 2 minutes. Add 1.5 cups of long-grain rice, stirring to coat with the oil.
Pour 2 cups of chicken broth over the rice and bring to a boil. Reduce heat to low, cover, and simmer for about 18-20 minutes, or until the rice is cooked and liquid is absorbed.
Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds, or heat them individually on a skillet for a few seconds on each side to make them pliable.
In a baking dish, spread a thin layer of green salsa at the bottom. Fill each tortilla with about 1-2 tablespoons of the beef mixture and a sprinkle of cheese, then roll tightly.
Place the filled tortillas seam-side down in the baking dish. Pour the remaining green salsa over the enchiladas, and top with remaining shredded cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Serve the enchiladas hot, topped with chopped cilantro. Fluff the cooked rice with a fork and serve on the side.
Calories per Serving: 550
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