Enchiladas Raquel

Recipe submitted by Chef LaLa, Speaking of Women's Health Keynote Presenter.


Enchiladas Raquel

This recipe was named after the chef's mom, Raquel, who is a great cook. She created great memories for her children around the dinner table, and now you can share this delicious dish with your family.

Ingredients

  • 1 pound ground beef, extra lean
  • 12 ounces potato, peeled and quartered
  • 3 ounces water
  • 6 ounces tomatoes, canned
  • 1 teaspoon salt
  • 2 cloves garlic, peeled
  • 4 ounces onion, peeled and quartered
  • 2 Serrano chilies
  • 4 cups beef or vegetable stock
  • 1 each tostada (fried tortilla)
  • 1/4 teaspoon pepper
  • 1 dash cumin
  • 14 corn tortillas
  • 12 ounces crumbled cotija

Preparation

  • Place meat, potatoes, ground beef and water in pot.
  • Cover and cook over low-medium heat for 20 minutes, until potatoes are tender.
  • Drain the juice and reserve.
  • Mash the meat and potatoes together with a potato masher. Mix in 1/2 teaspoon of salt.
  • In a blender, add reserved juice, canned tomatoes, 1/2 teaspoon of salt, garlic cloves, onions, Serrano chiles, stock, tostada (to thicken sauce), pepper and cumin.
  • Puree and transfer sauce into a saucepan.
  • Simmer on low for 20 minutes.
  • Dip tortilla into saucepan; carefully and quickly transfer onto a baking pan.
  • Spoon 2 ounces of meat/potato filling onto the tortilla in an elongated manner.
  • Roll the tortilla with the seam ending up at the bottom.
  • Arrange rolls closely to one another.
  • Repeat with each tortilla. Cover with more sauce.
  • Place in an oven for 5-7 minutes at 375 degrees.
  • Serve immediately.
  • Sprinkle with crumbled cotija or queso fresco.

Each recipe makes 14 enchiladas.

Nutritional Analysis (per serving)

  • 180 calories
  • 9 g protein
  • 19 g carbohydrates
  • 8 g fat
  • 3 g saturated fat
  • 5 g unsaturated fat
  • 30 mg cholesterol
  • 279 mg sodium
  • 2 g fiber