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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To prep chipotle puree, blend chipotle peppers, adobo sauce, and dash of lime juice in food processor with water until it reaches a smooth paste consistency. | 2. Brown beef in large saute pan with steak seasoning. | 3. Meanwhile, whisk together canned enchilada sauce, taco sauce, chipotle puree, hot pepper sauce, and lime juice. Adjust heat as desired by using more/less chipotle or hot pepper sauce. I would not use more than 1 tbsp of puree per can of sauce - which makes a delicious but very, very spicy sauce. | 4. Drain beef then return to stove with 1/4 cup sauce mixture and a handful of cheese. Stir constantly until melted and bubbly. | 5. Microwave the tortillas for 30-45 seconds to soften. Spoon meat mixture into tortillas and roll up. Lay seam side down in 13x9 greased casserole dish. | 6. Once enchiladas are assembled, cover with remaining enchilada sauce and cheese. Bake in a 375 degree oven for 20-25 minutes until the sauce bubbles, cheese begins to brown, and the exposed parts of the tortillas are toasted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
steak seasoning				-	-	-	-
mexican cheese	2	cups	blend	984.72	12.2232	56.6016	79.1472
taco flour tortilla	6		soft	-	-	-	-
enchilada sauce	2	cans		169.8	27.5642	3.5092	5.1506
taco sauce	1/4	cup		8.0	2.0	0.0	0.0
chipotle chile	1	tablespoon	pureed	-	-	-	-
hot pepper sauce				-	-	-	-
lime juice	1	dash		-	-	-	-
adobo seasoning				-	-	-	-
water				-	-	-	-
lime juice				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.