Spiced Beef and Poblano Enchiladas with Pico De Gallo and Lime Crema

Enchiladas are the ultimate comfort food-tortillas stuffed with a savory filling, smothered in sauce and baked until bubbly. This version features a spiced beef and poblano filling, topped with a bold red enchilada sauce and melted Mexican cheese. A fresh pico de gallo and tangy lime crema add brightness and balance.

Perfect for a weeknight dinner, these enchiladas come together quickly with simple ingredients. Serve them with a side of rice or beans for a complete meal.

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Ingredients

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C).
2. Dice the tomato and scallions. Cut the lime into wedges. Remove the stem and seeds from the long green pepper and dice it into small pieces.
3. In a large skillet over medium-high heat, cook the ground beef, breaking it apart, until browned, about 5-7 minutes. Drain excess fat if needed.
4. Add the diced green pepper to the skillet and cook for 2-3 minutes until slightly softened. Stir in the Southwest spice blend, tomato paste and Tex-Mex paste. Cook for 1 minute, then season with salt and pepper to taste. Remove from heat.
5. In a small bowl, mix the sour cream with a squeeze of lime juice to create the lime crema. Set aside.
6. To make the pico de gallo, combine the diced tomato and scallions in a bowl. Season with a pinch of salt and a squeeze of lime juice. Set aside.
7. Warm the flour tortillas briefly in the microwave or on a dry skillet to make them pliable. Spoon about 1/3 cup of the beef mixture down the center of each tortilla. Roll up tightly and place seam-side down in a greased 9×13-inch baking dish.
8. Pour any remaining sauce from the skillet over the enchiladas. Sprinkle the Mexican cheese blend evenly on top.
9. Bake for 10-12 minutes, until the cheese is melted and bubbly.
10. Remove from oven and let cool for 2 minutes. Serve the enchiladas topped with pico de gallo and a drizzle of lime crema.

Recipe Tips

FAQ

Can I use a different type of pepper?

Yes, you can substitute the long green pepper with a poblano or bell pepper for a different flavor.

Can I make these enchiladas vegetarian?

Absolutely! Replace the ground beef with black beans or a plant-based meat substitute. Adjust cooking time as needed.

How do I store leftovers?

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.