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Prep Time:20 minsAdditional Time:15 minsTotal Time:35 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:15 minsTotal Time:35 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCheese Sauce4tablespoonsbutter (1/2 stick)¼cupall-purpose flour3cupsreduced-fat milk2 ½cupsshredded sharp Cheddar cheese⅓cupgrated Parmesan cheese½teaspoonsaltEnchiladas2teaspoonsavocado oil or canola oil8ounces90%-lean ground beef1largeonion, diced1mediumred bell pepper, diced1cupfrozen corn kernels1tablespoonground cumin2teaspoonschili powder1teaspoongarlic powder1(4 ounce) candiced green chiles8corn tortillas, cut into quarters1largetomato, seeded and choppedItalian Dressing¾cupred-wine vinegar5tablespoonswater1 ½tablespoonssugar1tablespoonDijon mustard1large clovegarlic2teaspoonsdried basil2teaspoonsdried oregano½teaspoonsalt½teaspoonground pepper1 ¾cupsextra-virgin olive oilSlaw1(14 ounce) packagecoleslaw mix½cupchopped fresh cilantro, divided
Cook Mode(Keep screen awake)
Ingredients
Cheese Sauce
4tablespoonsbutter (1/2 stick)
¼cupall-purpose flour
3cupsreduced-fat milk
2 ½cupsshredded sharp Cheddar cheese
⅓cupgrated Parmesan cheese
½teaspoonsalt
Enchiladas
2teaspoonsavocado oil or canola oil
8ounces90%-lean ground beef
1largeonion, diced
1mediumred bell pepper, diced
1cupfrozen corn kernels
1tablespoonground cumin
2teaspoonschili powder
1teaspoongarlic powder
1(4 ounce) candiced green chiles
8corn tortillas, cut into quarters
1largetomato, seeded and chopped
Italian Dressing
¾cupred-wine vinegar
5tablespoonswater
1 ½tablespoonssugar
1tablespoonDijon mustard
1large clovegarlic
2teaspoonsdried basil
2teaspoonsdried oregano
½teaspoonground pepper
1 ¾cupsextra-virgin olive oil
Slaw
1(14 ounce) packagecoleslaw mix
½cupchopped fresh cilantro, divided
DirectionsTo prepare cheese sauce: Melt butter in a medium saucepan over medium heat. Add flour and whisk constantly until thickened and just starting to turn light brown, 2 to 3 minutes. Slowly add milk, whisking constantly. Cook, stirring often, until the mixture is thick enough to coat the back of a spoon, 10 to 12 minutes. (Do not boil.) Remove from heat and, a handful at a time, whisk in Cheddar and Parmesan until smooth. Stir in 1/2 teaspoon salt. (Reserve 2 1/2 cups for another use.)Preheat oven to 400 degrees F. Coat a 9-inch (or similar size) baking dish with cooking spray.To prepare enchiladas: Heat avocado (or canola) oil in a large skillet over medium-high heat. Add beef, onion and bell pepper and cook, crumbling the beef with a wooden spoon, until it is no longer pink and the vegetables are tender, 5 to 8 minutes. Stir in corn, cumin, chili powder and garlic powder; cook, stirring occasionally, until the corn is heated through and the spices are fragrant, about 1 minute. Remove from heat.Stir green chiles into 1 1/2 cups of the warm cheese sauce. Arrange one-third of the tortilla wedges in the prepared baking dish, overlapping as necessary to fit. Top with half the beef mixture and 1/2 cup of the cheese sauce. Repeat with half the remaining tortillas, the remaining beef mixture and 1/2 cup of the cheese sauce. Top with the remaining tortillas, the remaining 1/2 cup cheese sauce and tomato. Bake until bubbling, about 15 minutes.Meanwhile, prepare dressing: Combine vinegar, water, sugar, mustard, garlic, basil, oregano, salt and pepper in a blender. Puree until smooth. With the motor running, slowly add oil and puree until creamy. (Measure out 2/3 cup and transfer the remaining dressing to a large mason jar; refrigerate for up to 1 week.)To prepare slaw & serve: Toss coleslaw mix with 1/4 cup cilantro and 2/3 cup dressing in a medium bowl. Top the casserole with the remaining 1/4 cup cilantro and cut into 4 servings. Serve with the slaw.To make aheadPrepare cheese sauce (Step 1). Transfer to a 4-cup heatproof container and let cool to room temperature, about 30 minutes. Refrigerate for up to 5 days. Prepare dressing (Step 5); refrigerate for up to 1 week.Associated RecipeMac & Cheese with Cauliflower & Brussels SproutsOriginally appeared: EatingWell Magazine, September 2019
Directions
To prepare cheese sauce: Melt butter in a medium saucepan over medium heat. Add flour and whisk constantly until thickened and just starting to turn light brown, 2 to 3 minutes. Slowly add milk, whisking constantly. Cook, stirring often, until the mixture is thick enough to coat the back of a spoon, 10 to 12 minutes. (Do not boil.) Remove from heat and, a handful at a time, whisk in Cheddar and Parmesan until smooth. Stir in 1/2 teaspoon salt. (Reserve 2 1/2 cups for another use.)Preheat oven to 400 degrees F. Coat a 9-inch (or similar size) baking dish with cooking spray.To prepare enchiladas: Heat avocado (or canola) oil in a large skillet over medium-high heat. Add beef, onion and bell pepper and cook, crumbling the beef with a wooden spoon, until it is no longer pink and the vegetables are tender, 5 to 8 minutes. Stir in corn, cumin, chili powder and garlic powder; cook, stirring occasionally, until the corn is heated through and the spices are fragrant, about 1 minute. Remove from heat.Stir green chiles into 1 1/2 cups of the warm cheese sauce. Arrange one-third of the tortilla wedges in the prepared baking dish, overlapping as necessary to fit. Top with half the beef mixture and 1/2 cup of the cheese sauce. Repeat with half the remaining tortillas, the remaining beef mixture and 1/2 cup of the cheese sauce. Top with the remaining tortillas, the remaining 1/2 cup cheese sauce and tomato. Bake until bubbling, about 15 minutes.Meanwhile, prepare dressing: Combine vinegar, water, sugar, mustard, garlic, basil, oregano, salt and pepper in a blender. Puree until smooth. With the motor running, slowly add oil and puree until creamy. (Measure out 2/3 cup and transfer the remaining dressing to a large mason jar; refrigerate for up to 1 week.)To prepare slaw & serve: Toss coleslaw mix with 1/4 cup cilantro and 2/3 cup dressing in a medium bowl. Top the casserole with the remaining 1/4 cup cilantro and cut into 4 servings. Serve with the slaw.To make aheadPrepare cheese sauce (Step 1). Transfer to a 4-cup heatproof container and let cool to room temperature, about 30 minutes. Refrigerate for up to 5 days. Prepare dressing (Step 5); refrigerate for up to 1 week.Associated RecipeMac & Cheese with Cauliflower & Brussels Sprouts
To prepare cheese sauce: Melt butter in a medium saucepan over medium heat. Add flour and whisk constantly until thickened and just starting to turn light brown, 2 to 3 minutes. Slowly add milk, whisking constantly. Cook, stirring often, until the mixture is thick enough to coat the back of a spoon, 10 to 12 minutes. (Do not boil.) Remove from heat and, a handful at a time, whisk in Cheddar and Parmesan until smooth. Stir in 1/2 teaspoon salt. (Reserve 2 1/2 cups for another use.)
Preheat oven to 400 degrees F. Coat a 9-inch (or similar size) baking dish with cooking spray.
To prepare enchiladas: Heat avocado (or canola) oil in a large skillet over medium-high heat. Add beef, onion and bell pepper and cook, crumbling the beef with a wooden spoon, until it is no longer pink and the vegetables are tender, 5 to 8 minutes. Stir in corn, cumin, chili powder and garlic powder; cook, stirring occasionally, until the corn is heated through and the spices are fragrant, about 1 minute. Remove from heat.
Stir green chiles into 1 1/2 cups of the warm cheese sauce. Arrange one-third of the tortilla wedges in the prepared baking dish, overlapping as necessary to fit. Top with half the beef mixture and 1/2 cup of the cheese sauce. Repeat with half the remaining tortillas, the remaining beef mixture and 1/2 cup of the cheese sauce. Top with the remaining tortillas, the remaining 1/2 cup cheese sauce and tomato. Bake until bubbling, about 15 minutes.
Meanwhile, prepare dressing: Combine vinegar, water, sugar, mustard, garlic, basil, oregano, salt and pepper in a blender. Puree until smooth. With the motor running, slowly add oil and puree until creamy. (Measure out 2/3 cup and transfer the remaining dressing to a large mason jar; refrigerate for up to 1 week.)
To prepare slaw & serve: Toss coleslaw mix with 1/4 cup cilantro and 2/3 cup dressing in a medium bowl. Top the casserole with the remaining 1/4 cup cilantro and cut into 4 servings. Serve with the slaw.
To make ahead
Prepare cheese sauce (Step 1). Transfer to a 4-cup heatproof container and let cool to room temperature, about 30 minutes. Refrigerate for up to 5 days. Prepare dressing (Step 5); refrigerate for up to 1 week.
Associated Recipe
Mac & Cheese with Cauliflower & Brussels Sprouts
Originally appeared: EatingWell Magazine, September 2019
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Nutrition Facts(per serving)727Calories46gFat54gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
