Smothered Braunschweiger Enchiladas
The Enchiladas That Turn Skeptics Into Braunschweiger Believers
These Smothered Braunschweiger Enchiladas are a bold, savory twist on classic enchiladas, featuring Jones Dairy Farm Braunschweiger blended with seasoned ground chuck and rice, all rolled in tortillas and baked under a blanket of red enchilada sauce and melted cheddar. This creative Braunschweiger recipe idea delivers rich flavor and hearty comfort in every bite.
Ingredients
- 1 (8 oz.) Jones Dairy Farm Braunschweiger Chub
- ½ pound ground chuck
- 1 (1 oz.) packet taco seasoning
- 1 cup prepared white or brown rice
- 8 (8-inch) flour tortillas
- 1 (15 oz.) can red enchilada sauce
- 4 ounces sharp cheddar cheese, shredded
- shredded lettuce
- sour cream
- salsa
Directions
Preheat oven to 350°F. Coat a glass 9 x 13-inch baking dish with nonstick cooking spray; set aside.
Cook Braunschweiger Liverwurst and ground chuck in a large skillet over medium heat, breaking apart until browned. Drain excess fat.
Return to heat and stir in taco seasoning and water. Bring to a boil; reduce heat and simmer, stirring occasionally, about 5 minutes. Remove from heat, stir in rice and allow to cool.
Lay tortillas out on work surface. Fill each with about 1/3 cup meat mixture. Fold bottom up to cover filling, fold edges in and roll up. Place in baking dish.
Pour sauce over the top and sprinkle with cheese. Cover with foil and bake in preheated oven for 30 minutes or until internal temperature of 160°F. Remove from oven.
To serve, place 2 enchiladas on a serving plate. Serve with lettuce, sour cream, and salsa.
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