BLENDABELLA Recipe Challenge - Zesty Mexican Enchiladas #BLENDABELLA, #zestymexican

This is a sponsored post, in that I received complimentary product as well as the chance to win monetary prizes from BLENDABELLA

I have fond memories of enchiladas for dinner growing up in Western Massachusetts. Little did I know, authentic enchiladas did not use a condensed soup base (in fact, the recipe was on the back of a soup can!), and the real ones were actually way more flavorful and spicy!

Since moving to Austin, I've been educated in the complex tastes of this Tex-Mex favorite. Of course, I wanted to start making it in my home kitchen. I've played with the concept of an enchilada--tortilla wrapped around various meats and veggies, topped with a spicy sauce, and smothered in cheese. I can't say that my recipe is authentic, but it sure is flavorful!

So when BLENDABELLA reached out to me to create a recipe for their Blogger Challenge, I knew exactly how to feature their Zesty Mexican mushroom blend. Enchiladas are so versatile that this recipe can quite easily be adapted for any recipe. Swap out the tortillas for an almond flour or low carb version. Take away the beef and double up on the mushrooms. The flavor of the sauce is so great that you don't even NEED the cheese... but I can't resist.

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Have you ever tried BLENDABELLA mushroom blends? Let me know in the comments!

  • 1 jar BLENDABELLA Zesty Mexican mix
  • 1 lb ground beef (omit if vegetarian, replace with a second jar of BLENDABELLA)
  • 2 cups tomato sauce
  • 1/2 onion, diced
  • 2 cloves garlic, crushed
  • 1/2 cup Mexican beer
  • 1 tbsp smoked paprika
  • 1 tsp cumin
  • 1 beef broth cube, crushed (sub for vegetable cube if vegetarian)
  • 1 tbsp chili powder
  • 1/2 tsp cayenne pepper
  • 1 tsp habanero hot sauce (optional)
  • 8 tortillas (I used low carb)
  • 1 cup shredded Mexican cheese blend
  • salt and pepper, to taste
  • sour cream and chives, to garnish

-In a saucepan over medium heat, brown the ground beef. Drain the fat, then add the onions, garlic, and beer. Let reduce slightly until the onions are soft. Add the BLENDABELLA mushrooms.

-Add the tomato sauce and spices, tasting to adjust to your liking. Bring to a boil, then reduce to a simmer. Let simmer for 20 minutes, until the sauce begins to darken, stirring occasionally. If desired, let sauce rest in the fridge overnight to let flavors enhance.

-Preheat oven to 350 degrees F. Prepare a 9x13" baking pan by spraying with cooking oil and spooning a bit of the liquid sauce over it (you only need a light coating here).

-Use a slotted spoon to spoon the beef and mushroom mix into 8 tortillas, being sure to reserve at least 2/3 cup of the liquid sauce.
-Arrange the tortillas in the pan and pour sauce over the top. Top with cheese. Bake for 20 minutes, until heated through and cheese is melted. You can choose to add the cheese in the last 10 minutes of baking, but I prefer a toasty layer of cheese.

-Serve with sour cream and chives.