I feel like it’s about time I update you on my AeroGarden! Last we talked about it, I was mildly obsessed and carefully analyzing the growth of each herb every morning while my coffee brewed.
Guess what. Nothing’s changed.
Except now my herbs are HUGE.
And this is after trimming everything and using some of pretty much everything. They are growing so fast! I cannot even believe that I grew all this. By myself.
I’d just made a ginormous batch of salsa when I took this photo which is why the cilantro is so small. But trust me, within days I’ll have enough to make more salsa!
And I left the water cap off for the photos so you guys could see how easy it is to add the water and the nutrients. Every 14 days, a little reminder pops up for the nutrients and right now, I’m adding water pretty much everyday. Which I think it a good thing since my plants are growing so fast and so big.
I find that I am going through cilantro like crazy! Prior to having my AeroGarden, I avoided using too much cilantro because it gets expensive really quick but man, I am loving having my favorite herb right in my kitchen. I used it in both the sauce and to garnish these enchiladas and it’s just so delicious!
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Ground Beef Enchiladas
Ingredients
For the sauce:
- 1 tablespoon olive oil
- 2 tablespoons flour
- 1 15 ounce can chicken broth
- 1 chipotle in adobo sauce, minced (plus 1 - 2 tablespoons adobo sauce)
- salt and pepper
- ¼ cup cilantro, chopped
- For the enchiladas:
- 1 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- ½ pound lean ground beef
- salt and pepper
- 10 small corn tortillas
- 1 cup Mexican cheese
- sour cream and cilantro, for garnish
Instructions
- To make the sauce, heat the olive oil over medium heat. Add flour and whisk until smooth. Slowly add in chicken broth, whisking the entire time. Add chipotle, adobo sauce, and salt and pepper. Bring to a boil; lower to a simmer and cook until slightly thickened, just a couple minutes. Stir in cilantro.
- While the sauce is simmering, heat the olive oil over medium heat. Add onion and cook, stirring occasionally, until soft and translucent. Add garlic and cook until fragrant, until 30 seconds or so. Add the ground beef, season with salt and pepper, and cook, breaking it up as you go, until no pink remains. Drain and return to the pan.
- To assemble the enchiladas, preheat the oven to 400F. Spread about ¼ cup of the enchilada sauce in the bottom of a casserole dish.
- Stack the corn tortillas on a microwave-safe plate and cover with a damp paper towel. Heat in the microwave for 45 seconds or until they are soft enough to not split when you roll them.
- Put about 2 tablespoons of the beef mixture into each corn tortilla and roll up. Place seam side down in the casserole dish. Repeat with remaining tortillas and beef mixture. Top the enchiladas with the remaining enchilada sauce and sprinkle with the cheese.
- Bake in the preheated oven for 15 minutes or until the cheese is melted and bubbly. Top with sour cream and cilantro before serving, if desired.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 188Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 32mgSodium: 309mgCarbohydrates: 14gFiber: 2gSugar: 1gProtein: 11g
Julie | This Gal Cooks says
Cilantro is my favorite herb ever. And a close second is Basil. I think I need two of these, one to grow basil, one to grow cilantro! And then of course, I will make these beef enchiladas. Cause I LOVE da Mexican food. :)
Marissa | Pinch and Swirl says
Love that Aerogarden – I can’t believe how big the herbs are. And, these enchiladas? My kind of comfort food.
[email protected] says
I love recipes like this that are easy to pull off, but packed with all the flavors we love – thanks for a good one!
Karishma says
Oh my god those enchiladas look so cheesy and good! And the aerogarden looks awesome!! I am super jealous you can just grow all those delicious herbs
[email protected] says
I need an AeroGarden so bad! I’m always buying herbs and they are good for like 1 day after I buy them. This would be the perfect solution :) Gorgeous enchiladas and delicious flavors these look awesome Amanda!
Erin | The Law Student's Wife says
This is AMAZING! Mexican night is always a win ’round these parts, and the fact that you made these babies with your own gorgeous herbs deserves second helpings and dessert :)
Michelle @ The Complete Savorist says
I have been craving these! Now seeing them, I am just going to have to get in the kitchen and make them.
Kim Beaulieu says
These look positively amazing. My guys love enchiladas. I want one of those AeroGardens something awful.
sue|theviewfromgreatisland says
I love the enchiladas, but I’m CRAZY about that aero garden, I want one so bad — I’m forever throwing out wilted herbs!
Amanda says
These look so good, time for enchiladas!!!
Jocelyn @BruCrew Life says
Oh, yeah…those enchiladas look amazing! And I am totally loving that herb garden. We seriously go through cilantro a lot here…I should invest in growing some!
Kate @ Diethood says
Wow! I need to get me an AeroGarden!! With a side of your awesome enchiladas!
Melanie | Melanie Makes says
Fresh cilantro for the win – those look delicious!
Christina @ Bake with Christina says
These look so delicious! And I love that AeroGarden, I would love to grow my own herbs!
Jocelyn (Grandbaby cakes) says
This looks sooo good!