Braised Beef, Quinoa & Kale Enchiladas
Chef Jose's take on a beef enchilada features slow-braised ground beef, joined by quinoa, kale, and Oaxaca and Monterey Jack cheeses, all rolled up into soft corn tortillas, Served with Cuban black beans and rice, salsa roja, Cotija cheese, and a spicy, creamy chipotle sauce.
Nutritional facts
Protein
21g
Carbs
64g
Calories
763kcal
Fat
44.5g
Ingredients
Pepperjack Cheese, Cayenne Powder, Ancho Powder, Red Bell Pepper, White Wine, Lemon Juice, Tri-color Quinoa, Oaxacan Cheese, Ground Beef, White Cheddar Cheese, Ketchup, Kale, Chipotle in Adobo, Poblano Peppers , Espelette Pepper , Jalapeno Peppers, Monosodium Glutamate, Cotija Cheese, Clove, Kosher Salt, Basmati Rice, Onion, Heavy Cream, Sugar, Sweet Paprika, Cinnamon, Canned Tomato, Garlic, Cilantro, Tomato Paste, Corn, Cumin, Black Pepper, Vegetable Base, Beef Base, Avocado Oil, Allspice, Plum Tomato, Oregano, Canned Black Beans, Extra Virgin Olive Oil, Brown Sugar, Corn Tortilla, Bay Leaf, Canola and Olive Oil Blend, Cream Cheese
Contains milk, soybeans, celery.
Reviews
4.5
Based on 2838 reviews
This was not one of my favorites. While the enchiladas were okay, they weren't exceptional. Black beans & rice are black beans & rice. The sauces however, were great!
Robert · 10/08/26
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About Jose Garces
Iron Chef, father, husband, James Beard Award winner, entrepreneur, and food innovator Chef Jose Garces is known as a leading authority on Spanish and Latin-American cuisine. From the Spanish tapas at Amada, his first restaurant, to the playful Japanese street food at Okatshe in Atlantic City, Garces continually pushes the boundaries of culinary excellence. While he maintains his successful career owning and operating full-service restaurants, Garces is also looking toward the future, with an increased focus on bringing restaurant-quality experiences to the homes and businesses of culinary enthusiasts in new and interesting ways. From enhanced home delivery options and virtual online cooking demos to live online cooking classes, he's excited to connect with both fans of his work on television as well as the homecook who’d like to experience “chef life” in their own kitchen. As a child of immigrants and a leader in the diverse and inclusive hospitality industry, the wellbeing of his community in Philadelphia has always been dear to Garces’s heart. To help provide ongoing and actionable assistance to the immigrant community, Garces co-founded The Garces Foundation in 2011. The Foundation provides services like community health days, English language skills classes that target the restaurant industry, and most recently, an increased focus on procuring and providing food supplies to the food insecure. Garces is the author of two cookbooks, Latin Evolution and The Latin Road Home, published by Lake Isle Press.
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