Ground Lamb Enchiladas

Serves 4-5


Ground Lamb (about 1.25lb)

1 Package of Corn (not flour) Tortillas (I prefer La Banderita)

1 Can (28oz) of Crushed or Puree Tomatoes (I prefer Muir Glenn Organic Fire Roasted Crushed Tomatoes)

1 Yellow Onion Very Large

2 Carrots Medium Sized

3 Garlic Cloves

Fresh Cilantro 1 bunch

2 -3 Fresh Scallions (green onions)

Vegetable Stock 1/2 cup

Vegetable or Corn Oil 1 tbsp

2 Limes

Light Brown Sugar 1 tbsp

1 Can of Chipotle Peppers in Adobo Sauce (I prefer La Morena)

Shredded Mexican Cheese Mix (1lb package with just the cheese no seasoning added)

1 Package of McCormick’s Slow Cookers BBQ Pulled Pork Seasoning (or you can make your own seasoning using smoked paprika, dried garlic, onion, red pepper, and brown sugar mix to your taste)

Fresh Cracked Pepper and Kosher salt (to taste)

Sour Cream (optional)


  1.  In a large glass bowl add the can of tomatoes, the juice from one lime (squeezed until dry), and some fresh cracked pepper
  2. Chop 3/4 of the bunch of fresh cilantro real well and add to the bowl
  3. Add about 2 tbsp (depending on how much heat you want) of the chipotle sauce (liquid only) and mix ingredients very well
  4. Add the brown sugar about 1/4 cup (depending on how much of the heat you want to cut from the chipotles)
  5. Stir well, and pour into a saucepan on med heat.
  6. Add veggie stock and simmer after it reaches a boil
  7. Allow mixture to reduce about 1/2 an inch (probably about 15 mins) stirring occasionally and removing from heat when done
  8. In a large heated saucepan (med high flame) add ground lamb, constantly mixing to break meat into bite-sized pieces until brown
  9. Remove lamb from saucepan and place aside in separate bowl (leaving the oil at the bottom of the pan)
  10. Add a tbsp of vegetable oil to saucepan (on medium flame)
  11. Add the finely diced carrots stirring for about 2 mins
  12. Add the finely diced onion and 1 tsp of kosher salt (stirring until onions become translucent)
  13. Add the cloves of garlic, minced well and stirring for about a minute (careful never to burn your garlic)
  14. Add the rest of the finely chopped cilantro and stir for another minute
  15. Stir in the ground lamb (lowering the heat to a med low flame)
  16. Pour 3/4 of the McCormick’s Season package into mixture along with 1/2 cup of water and the remaining lime
  17. Cover and let filling cook for about 5 – 10 minutes, occasionally stirring so sticking does not occur
  18. Preheat oven to 400 degrees
  19. Remove saucepan from heat, add 1 cup of shredded cheese to mixture (stirring well) and set aside
  20. Using a ladle, coat a 9X13″ pan and a 8X8″ pan with the enchilada sauce (glass pan works best)
  21. Place a 10 – 12″  frying pan on high heat on the range
  22. When pan is about to smoke place 2 corn tortillas in pan
  23. Flip when bottom side starts to get black markings and remove when second side is slightly lighter than first side
  24. Add 2 more tortillas to the pan and follow step 23 until you have about 20 tortillas prepared
  25. Add about 1 1/2 tbsp of lamb filling to corn tortilla and roll tightly like a cigar gently placing seam down in one of the glass pans
  26. Repeat this step (tightly placing the tortillas in a row) until all of your filling is gone
  27. Generously spread Mexican cheese over enchiladas covering most of the tortillas
  28. Using the ladle, cover most of the cheese with enchilada sauce
  29. Place both pans in oven (uncovered) for about 25 minutes or until sauce is boiling and the tortillas have become slightly crispy
  30. Remove both pans from oven, sprinkling chopped scallions on top and let the enchiladas sit for about 5 mins  (serve with sour cream optional but recommended)
Published on 10/21/2009 at 10:10 pm  Leave a Comment  

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