Recipe: Cuban Picadillo Enchiladas
It is essential to have a few recipes in your repertoire that are simple to make, you generally have the ingredients for on hand, and taste great in a matter of minutes. This makes life so much easier when guests unexpectedly drop by or you decide to host an impromptu dinner party over the holidays.
This recipe is one of my favorites, because it includes the flavors of my family's traditional Cuban picadillo, but with the Tex-Mex influence of cheese and jalapenos, stuffed into enchiladas. You can substitute chicken for the beef, or use soy crumbles to make it a vegetarian dish. I've tried it many different ways, all with good results.
Cuban Picadillo Enchiladas
- 1 lb lean ground beef
- 1 onion, diced
- 1 jalapeno, seeded and diced
- 4 garlic cloves, minced
- ½ cup toasted sliced almonds
- ½ cup sliced green salad olives
- ½ cup raisins
- 1 cup Monterrey Jack cheese, divided into two ½ cups
- 10 corn tortillas
- Your favorite red enchilada sauce
Preheat oven to 350 degrees. Spray a 13"x9" pan with nonstick cooking spray.
Brown ground beef in a large skillet over medium heat. Add in the onion and cook three minutes. Add the jalapeno and garlic and cook until the garlic is golden and the onions are translucent. Stir in the almonds, olives, raisins, and ½ cup of cheese. Set aside.
Warm tortillas in the microwave for about 30 seconds. Soak each tortilla in the red enchilada sauce, then stuff with the picadillo filling. Place the rolled, stuffed tortilla seam down into a 13"x9" pan. Continue filling all ten tortillas, fitting them snugly into the pan. Cover with the remaining red enchilada sauce. Top with remaining ½ cup of cheese.
Bake until the cheese is bubbling and brown and the enchiladas appear set and cooked through, about 25-30 minutes. Allow to cool completely before attempting to remove them from the pan.