Chipotle Beef Enchiladas with Pineapple – Spicy and Sweet

by katerina on April 6, 2011

Chipotle Enchiladas Recipe

My weakness for all things sweet and spicy is a subject of some mockery around my house. Admittedly, it can be extreme. Such cravings are why you can find me raiding my fridge and creating strange combinations like spoonfuls of chocolate gelato dipped into leftover Thai green curry. Don’t laugh it really happens.

Steak Enchiladas Recipe

This recipe is one part sweet and spicy love, one part leftover steak, and a dash of impulsively bought pineapple from costco. All together the result is an easy chipotle beef enchilada recipe with pineapple and spinach. A quick dinner recipe for a regular old weeknight.

Chipotle Beef Enchiladas

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Chipotle Beef Enchiladas with Pineapple

(serves 2)

1 teaspoon oil
1/2 onion
1/2 teaspoon ground cumin
salt
2 cups packed spinach
3 chipotles in adobo, chopped
1 teaspoon tomato paste
1 cup beef stock (or water)
1/4 cup cream cheese
150g leftover steak, or one small grilled ribeye or sirloin steak
1/2 cup chopped pineapple
1/2 cup grated cheddar cheese
4 medium flour tortillas
1 tiny handful fresh cilantro

If you haven't cooked your meat, grill it quickly and allow it to rest while you prep the rest. Roughly dice the onion. Heat a skillet to medium heat. Add the oil, onion and cumin to the skillet. Saute for a few minutes until just starting to brown. Add spinach and a big pinch of salt and stir until spinach is wilted. Remove the spinach from the pan to a bowl. You can leave the onions behind in the pan, or take them out with the spinach since we are going to make the sauce in the same pan.

Now add the chipotle and the tomato paste to the skillet. Stir until fragrant and starting to brown. Stir in beef stock (or water) and allow to simmer until reduced by half. In a small bowl mash the cream cheese and whisk in a bit of the sauce to thin out the cream cheese. Continue whisking in liquid until the cream cheese is thinned out enough to incorporate back into the sauce. It won't look perfect. Don't fuss. Now throw it into a blender and blenderize until very smooth. Taste and add salt, you will probably want at least a 1/2 teaspoon.

Turn oven on to 375F. Cut the meat into thin, bite size pieces. Lay out 4 tortillas on a counter. Separate the cheese and set aside one third of the cheese to sprinkle over the top. Between each tortilla, divide and layer the beef, pineapple, cheese and spinach. In a baking dish pour 1/3 of the sauce on the bottom and spread evenly. Roll up each enchilada and set in your baking dish snuggled up to each other. Pour remaining sauce on top and sprinkle the remaining cheese down the center.

Bake for 20 minutes. Roughly chop cilantro and serve the enchiladas hot, topped with cilantro.


Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time:35 minutes
Calories(approximate per serving): 530



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