1. To prep chipotle puree, blend chipotle peppers, adobo sauce, and dash of lime juice in food processor with water until it reaches a smooth paste consistency. 2. Brown beef in large saute pan with steak seasoning. 3. Meanwhile, whisk together canned enchilada sauce, taco sauce, chipotle puree, hot pepper sauce, and lime juice. Adjust heat as desired by using more/less chipotle or hot pepper sauce. I would not use more than 1 tbsp of puree per can of sauce - which makes a delicious but very, very spicy sauce. 4. Drain beef then return to stove with 1/4 cup sauce mixture and a handful of cheese. Stir constantly until melted and bubbly. 5. Microwave the tortillas for 30-45 seconds to soften. Spoon meat mixture into tortillas and roll up. Lay seam side down in 13x9 greased casserole dish. 6. Once enchiladas are assembled, cover with remaining enchilada sauce and cheese. Bake in a 375 degree oven for 20-25 minutes until the sauce bubbles, cheese begins to brown, and the exposed parts of the tortillas are toasted. ---------------------------------------------------------------------------
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