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

Enchiladas are the ultimate weeknight hero: easier than burritos, smothered in sauce and loaded with flavor. This Tex-Mex version features a savory filling of seasoned ground beef and roasted poblano, all rolled up in soft flour tortillas and baked under a blanket of red sauce and melted Mexican cheese.

Top them with a bright, homemade pico de gallo and a drizzle of lime crema for a fresh finish. Every bite is a perfect balance of spicy, tangy and creamy.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView 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

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C).
2. Roast the poblano pepper directly over a gas flame or under a broiler until skin is charred. Place in a bowl, cover with plastic wrap and let steam for 5 minutes. Then peel off the skin, remove seeds and dice the flesh.
3. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the ground beef and cook, breaking it apart, until browned, about 5-7 minutes. Drain excess fat if needed.
4. Stir in the Southwest spice blend, diced poblano and half of the scallions (sliced). Cook for 1-2 minutes until fragrant. Remove from heat.
5. In a small bowl, mix the tomato paste with 1/2 cup of water to create a sauce. Spread a thin layer of this sauce on the bottom of a baking dish.
6. To assemble: Place a generous spoonful of the beef mixture down the center of each tortilla. Roll tightly and place seam-side down in the baking dish.
7. Pour the remaining tomato sauce over the enchiladas. Sprinkle the Mexican cheese blend evenly on top.
8. Bake for 15-20 minutes, until the cheese is melted and bubbly.
9. Meanwhile, make the pico de gallo: dice the tomato and mix with the remaining sliced scallions, a squeeze of lime juice and a pinch of salt.
10. In a small bowl, combine the sour cream with a squeeze of lime juice to make the lime crema.
11. Serve the enchiladas hot, topped with pico de gallo and a drizzle of lime crema.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them briefly in a dry skillet to make them pliable before rolling.

How do I store leftovers?

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

Can I make the filling ahead of time?

Absolutely! Prepare the beef and poblano filling up to 2 days in advance. Assemble and bake when ready.