Of all Mexican fare, enchiladas are my favorite. Stuffed with versatile fillings and layered with incredible sauces and cheese, they are one dish that is enticingly complex, comforting and delicious. This recipe calls for slow cooked seasoned beef made in the Instant Pot (see Related Recipes) that becomes melt-in-your-mouth tender.
Prepare the oven & pan:
Preheat the oven to 425°. Set a large cazuela or casserole dish aside.
Make the sauce:
In a medium saucepan over medium heat, warm a drizzle of olive oil. Add the 1 cup chopped scallions and sauté until softened, about 3 - 5 minutes. Add the paprika and cassava flour and stir until the scallions are coated. Next add the green hot sauce and heavy cream and whisk until the mixture becomes noticeably thicker, about 2 to 3 minutes. Remove from the heat.
Assemble the enchiladas:
Rub or brush the avocado oil on each side of a tortilla. Then scoop 2 tbsp of the meat mixture down the center and ladle 1 tbsp of the sauce. Then top with a pinch of the shredded cheddar cheese. Roll up the tortilla and transfer to the cazuela. Repeat this process until all the tortillas are filled. Finally, scatter the remaining cheeses over the top of the filled enchiladas.
Bake the enchiladas:
Bake for 12 to 15 minutes until the cheese is melting and just beginning to brown. Remove from the oven and let rest for 3 to 5 minutes.
Serve the enchiladas:
Serve hot with a dollop of sour cream if desired, a scattering of chopped green scallions and cilantro, and pass the green hot sauce.
Notes: Only use a sour cream brand that does not contain corn products to remain compliant. I like the Siete brand of cassava tortillas but use your favorite. If time is a factor, the roast can be slow cooked for a minimum of 4 hours but will not yield as tender of a result.
Related Recipes: Slow Pulled Seasoned Beef
Ingredients
Directions
Prepare the oven & pan:
Preheat the oven to 425°. Set a large cazuela or casserole dish aside.
Make the sauce:
In a medium saucepan over medium heat, warm a drizzle of olive oil. Add the 1 cup chopped scallions and sauté until softened, about 3 - 5 minutes. Add the paprika and cassava flour and stir until the scallions are coated. Next add the green hot sauce and heavy cream and whisk until the mixture becomes noticeably thicker, about 2 to 3 minutes. Remove from the heat.
Assemble the enchiladas:
Rub or brush the avocado oil on each side of a tortilla. Then scoop 2 tbsp of the meat mixture down the center and ladle 1 tbsp of the sauce. Then top with a pinch of the shredded cheddar cheese. Roll up the tortilla and transfer to the cazuela. Repeat this process until all the tortillas are filled. Finally, scatter the remaining cheeses over the top of the filled enchiladas.
Bake the enchiladas:
Bake for 12 to 15 minutes until the cheese is melting and just beginning to brown. Remove from the oven and let rest for 3 to 5 minutes.
Serve the enchiladas:
Serve hot with a dollop of sour cream if desired, a scattering of chopped green scallions and cilantro, and pass the green hot sauce.