BIRRIA MAC ENCHILADAS
Yield Portion Size
| 1/2 small |
Onion, diced
|
| 1/2 cup |
Gardein® Be'f Ground Crumble
|
| 1 tsp |
Chipotle pepper in adobo, minced
|
| 1 cup | |
| 1 tbsp |
Lime juice
|
| 6 |
Flour tortillas (6 inch)
|
| 1 quart |
Heavy (whipping) cream
|
| 1 cup |
Shredded Cheddar cheese
|
| 2 cups |
Shredded American cheese
|
| 1/4 cup shredded |
Oaxaca or mozzarella cheese
|
| 1 tbsp |
Fresh cilantro, chopped
|
| 1 cup |
Pico de gallo
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 2309 mg | 231% |
| Carbohydrate | 95 g | 32% |
| Cholesterol | 750 mg | 250% |
| Total Fat | 253 g | 390% |
| Iron | 6 mg | 34% |
| Potassium | 1363 mg | 0% |
| Calories | 2905 kcal | 145% |
| Sodium | 4748 mg | 198% |
| Protein | 73 g | 145% |
| Polyunsaturated Fat | 12 g | 59% |
| Saturated Fat | 156 g | 780% |
| Sugars | 28 g | 3% |
| Vitamin C | 9 mg | 15% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Heat a medium sauté pan over medium heat. Sauté diced onions with Gardein Be’f Crumble and chipotle pepper. Cook until browned
-
Step 2
In the same pan, fold in mac and cheese, and season with lime juice and salt. Mix until well combined.
-
Step 3
Spoon the filling evenly into flour tortillas. Then roll and place seam-side down in a baking dish.
-
Step 4
In a small saucepan, heat heavy cream over medium heat until simmering. Gradually whisk in Cheddar and American cheeses, one at a time.
-
Step 5
Pour cheese sauce evenly over enchiladas and bake at 375 degrees until bubbly and lightly golden.
-
Step 6
Garnish with Oaxaca, cilantro and pico de gallo.
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