In a skillet over medium-high, add ground beef and break and cook until browned, about 8 minutes.
Add La Preferida Taco Seasoning packet and 3/4 cup of water. Mix to stir and fully combine. Bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally. Set aside.
Preheat oven to 350 degrees. Pour La Preferida Enchilada Sauce into a large bowl or skillet, big enough to fit a tortilla. Set aside.
While oven is preheating, heat oil in a medium skillet over medium-high heat. Using tongs, dip each tortilla in heated oil until soft and pliable (a few seconds each side). Drain excess oil from tortilla on a paper towel.
Dip tortilla in La Preferida Enchilada Sauce to cover both sides. Fill tortilla with seasoned ground beef, diced onions, green chilies and roll. Repeat process for all tortillas.
Place rolled tortillas in large baking dish, seam-side down. Top with remaining La Preferida Enchilada Sauce and shredded cheddar cheese. Bake 15-20 minutes, until cheese on top is bubbly. While enchiladas are baking, prepare the slaw.
For the jicama slaw
Peel the large jicama and cut off bottom so it lays flat. Cut into 1/4-inch slices or thinner and then lay them flat. Stack the slices together and cut them into matchsticks.
Add jicama sticks, shredded cabbage, toasted pepitas and cilantro to large bowl.
In a small bowl, whisk together olive oil, lime juice, salt and pepper. Pour onto slaw and toss together to coat.
Serve with enchiladas and enjoy!
To lighten up this recipe, microwave tortillas for about 30 seconds to 1 minute until soft and pliable instead of lightly frying them.To make this recipe gluten free, use corn tortillas instead of flour tortillas.
Ground Beef Enchiladas with Lime Jicama Slaw https://www.isabeleats.com/ground-beef-enchiladas-with-lime-jicama-slaw/