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This fun monthly recipe challenge is back! Join us to help motivate and inspire you in the kitchen and for chance to win a prize!
Table of Contents
New to the cooking challenge? Read more about why I started it here.
Here are the details on how to join this month!
How to Join
- Recipe: Cook the assigned recipe for the month. You can sign up for Isabel Eats Cooking Challenge emails to be notified as soon as a new challenge is posted! Also check my social media for reminders and updates.
- Snap a pic: Take a photo of the finished recipe. A simple photo that you snap with your phone is perfect! It doesn’t need to be fancy.
- Submit: Submit your photo and contact information to isabeleats.cookingchallenge@gmail.com.
- Bonus: For a bonus entry, leave a comment and a star rating on the month’s assigned recipe post using the same name and email you used above.
FEBRUARY 2023 Challenge Recipe
The recipe for February’s cooking challenge is my Beef Enchiladas! This recipe is certainly a crowd pleaser and super easy to throw together when you’re low on time.
I love making this recipe for weeknight dinners. Plus the leftovers make a great lunch the next day!
Important Dates & Prize
- February 1, 2023– First day you can submit an entry by sending it to isabeleats.cookingchallenge@gmail.com.
- February 26, 2023– Last day you can submit an entry.
- February 28, 2023– Announcement of winner via email.
Prize winner will receive a $200 Amazon gift card! The winner will be notified via email on the last day of February.
Have any questions or concerns? Put them below! We can’t wait to see your submissions for this month. Happy cooking!
Our Christmas Eve dinner this year was Isabel’s Enchiladas. They were so good! My husband is still raving about them and he is not a huge fan of enchiladas. I had fixed your Barbacoa Beef recipe a couple of weeks earlier in the crockpot and frozen it into 8 oz. servings. Since I am a native New Mexican (over 50 years worth – now living on the Texas coast), I wanted to offer the cultural “Christmas” Enchiladas with both red and green sauces and using Hatch chile for both. The green sauce was made with the frozen green Hatch chiles I order every August. The red was made with the ground red Hatch chile I found in the store. Everything else was exactly as you suggested in your recipe. The flavor was out of this world.
Another instant hit. When you can get a 4 and 2 year old to ask for more, the recipe is definitely a ‘keeper’.
I failed to roll tortillas..mine looked more like burritos…
But it was so delicious and simple! I really enjoyed it, thank you for the recipe!
This recipe was delicious and simple, even with the added step of making the easy enchilada sauce (which is so good, I’ve made it a few times!).
The whole family enjoyed the dish and I’m excited for some leftover enchiladas for my work lunch. We sprinkled with green onions, cilantro and a little Greek yogurt on the side instead of sour cream. YUM!
Mmmm. So, so good. A new family favorite! I subbed some of the ground beef for black beans.
This recipe is a keeper!
I used tortillas that are a mix of flour and corn. I cooked the enchiladas in the iron pan where the meat was cooked. Save a dish!
This were easy, fast, and delicious enchiladas! I made the easy enchilada sauce and it was easy and fast to make. My family loved and enjoyed it.
I made these enchiladas with the easy enchilada sauce and they were delicious and super easy to make, perfect for busy weekdays and busy moms!
Hi, Isabel! Thanks for the great recipes & ideas! Yes, I too will always make enchilada sauce from scratch from now on!
Lessons I learned from making this recipe:
–it’s much easier & quicker than I expected!
–if adding vegetables (like the cabbage I used this time) cook it longer to remove more of the water content.
–spray the aluminum foil with non-stick cooking spray so the cheese doesn’t stick!
–Oaxaca cheese is good, but maybe blend it with Monterey Jack for better texture.
Thank you so much Mary! We’re glad you joined our cooking challenge and shared your tips 🙂
These were easy to make and I love the enchilada sauce. I will not be buying can store bought sauce again. Thank you for the recipe.
Hi Jodi! We’re glad you enjoyed it!