It’s been an entire week since my last new recipe post on LLB! Why the long wait for a delicious new recipe you ask?! Because I took my first trip to New Orleans last week with two of my best friends!
If you follow me on Instagram you got to see all of the alligator holding (yup, that happened!) beignet eating, St Patricks Day glitter throwing, tutu wearing fun!
I loved the city and the food, and was so inspired to come home and create my own spins on beignets, shrimp and grits and jambalaya!
While this particular recipe was not inspired by my trip to New Orleans, it is a recipe I’ve been planning for a while now and I couldn’t wait to get home from my trip to whip it up!
If you’ve spent some time browsing around LLB, you’ll notice a common trend, lots of recipes with sriracha!
I love incorporating the spicy sauce into recipes in both traditional and non-traditional ways!
One of my favorite sriracha recipes to date is the recipe for Chicken Enchiladas with Avocado Sriracha Sauce that I created last June.
I took that enchilada recipe and put a new spin on it with beef instead of chicken and a completely new sauce recipe!
The result was creamy, spicy, meaty deliciousness that I seriously can’t wait to make again!
- 1 ½ lb ground beef
- 1 tbsp chili powder
- 2 tsp paprika (divided)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp onion powder (divided)
- 1 tsp garlic powder (divided)
- 1 tsp salt (divided)
- 1 + ½ cup chicken broth (divided)
- 1 cup sour cream
- ¼ cup sriracha
- 6 oz can tomato paste
- 8 medium flour tortillas
- 2 cups pepper jack cheese (shredded)
Preheat the oven to 350°.
Add the ground beef to a large skillet over medium heat. Cook through, then drain any grease. Add the chili powder, 1 tsp paprika, cumin, oregano, ½ tsp onion powder, ½ tsp garlic powder and ½ tsp salt. Pour ½ cup of chicken broth over the seasoned ground beef.
Reduce the heat to low and simmer for 10 minutes.
In the meantime, combine the remaining 1 cup of chicken broth with the sour cream, sriracha and tomato paste in a food processor, or blender. Add the remaining 1 tsp paprika, ½ tsp onion powder, ½ tsp garlic powder and ½ tsp salt.
Blend until all ingredients have been incorporated into a smooth, creamy sauce.
Now, it’s time to prepare the “enchilada making station”.
Pour a spoonful of sauce on each tortilla, flip and cover the other side in sauce.
Place a large spoonful of ground beef in the middle of each tortilla, sprinkle a little cheese over the beef.
Roll the tortilla up over the ingredients and place in a 9 x 13 baking dish. Repeat until all of the enchiladas are prepared.
Pour any remaining sauce over the enchiladas.*
*I poured most of the remaining sauce on the enchiladas, but had about ½ cup remaining, which I proceeded to pour over my eggs for breakfast the next morning 🙂
Sprinkle the remaining cheese over the enchiladas.
Place in the oven and bake for 25-30 minutes.
Remove from the oven and dig in!
Seriously you can’t go wrong with a simple, saucy, spicy, sriracha enchilada recipe!
I just created a new Pinterest board specifically for Sriracha Recipes, so if you love sriracha as much as I do, go check it out and give it a follow 😉
♣ Vegetarian Option: Substitute vegetable broth for chicken broth in the sauce. Add tofu, veggies or extra cheese as the filling, instead of the beef. Check out these Mushroom Squash Vegetarian Enchiladas for vegetable substitution ideas!
♦ Gluten Free Option: Use corn tortillas to make this recipe gluten-free. Always make sure the chicken or vegetable broth used is gluten-free.