Tag Archives: McCormick Seasoning

Sarah’s Kitchen: Easy Enchiladas and Sophisticated Guacamole

18 Nov

Straight from my kitchen comes my first weekly recipe- easy enchiladas with guacamole dip as an appetizer. The guacamole is a mixture of avocado, edamame, and pesto sauce, with some onion and lemon juice. I like avocado, but in smaller doses, so this is a great mixture of flavors.  The enchiladas are super easy and absolutely delicious. To cut down on the number of ingredients, I use a packet of McCormick’s Enchilada Seasoning. This recipe actually comes from the back of the seasoning packet. This is not the quickest meal, especially if you also make the guacamole, so give yourself a little time for this one. The result, however, is a hearty meal that is large enough for a group and will please any boyfriend! Fair warning- if you don’t have a food processor, the guacamole can be pretty tedious. I don’t have a food processor (Though it’s on my Christmas list :). That’s how you know you’re getting old; when your Christmas list consists of work clothes and cooking gadgets!) I actually cook the edamame, then put it in a big plastic bag and mash it up with a hammer, then my hands. Your guacamole will be a little on the chunky side but still delicious!

Edamame Avocado Dip:

  • 1 12 oz. package of frozen shelled edamame
  • 1 medium avocado, peeled, seeded, and cut up
  • 1/4 cup chopped onion
  • 3 Tbsp. lemon juice
  • 2 Tbsp. purchased basil pesto
  • 3/4 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • chopped tomato (optional)
  • pita chips (I love Stacy’s Pita Chips)

Combine edamame, avocado, onion, lemon juice, pesto, salt and pepper in a food processor and process until nearly smooth (or chop and mix well by hand). Top with chopped tomato and serve with pita chips.

Enchiladas:

  • 1 1/2 cups water
  • 1 can (8 ounces) tomato sauce
  • 1 package McCormick® Enchilada Sauce Mix
  • 1 pound ground beef or ground turkey (I use Laura’s Lean Beef)
  • 8 corn or flour tortillas (6-inch), warmed
  • 1 cup shredded low fat Cheddar cheese
  • low fat sour cream

Preheat oven to 350°F. Mix water, tomato sauce and Sauce Mix in medium saucepan. Bring to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. While sauce is cooking, brown beef in medium skillet on medium-high heat. Drain fat. Stir 1/2 cup sauce into meat. Spoon about 1/4 cup meat filling onto each tortilla. Roll tortillas tightly. (Tip: use a little of the sauce as a kind of glue to hold the tortillas together.) Pour a little sauce into the bottom of a greased 11×7-inch baking dish. Place enchiladas seam-side down in dish, and pour remaining sauce over enchiladas. Sprinkle with cheese. Bake 15 minutes or until sauce is bubbly and cheese is melted. Top with sour cream. This makes about 6 enchiladas. (I split it up into two smaller dishes to make saving leftovers easier.)

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