Collect and measure ingredients. Dice onions and chipotles. Mince garlic, juice lime, rough chop cilantro and cut avocados in half. Drain corn and shred cheese if needed. Puree tomatoes if not already using canned pureed tomatoes.

Preheat oven to 350°F. Cook ground beef in a large skillet or wok with salt and pepper to taste. Sea salt is best! Measure at least 1 ½ to 2 teaspoon of each. Cook meat until done and then remove meat leaving beef fat in wok.

On medium high heat, add onions to beef fat and cook 5 minutes until soft and tender.

Once onions are cooked, add in corn, green chilies, and garlic. Cook for 2 minutes. Then, add in chili powder, cumin, chipotles and cook down for two minutes.

Add in the tomatoes and cook for another two minutes. Then, add in flour to tighten up your sauce. Once it’s no longer soupy, add the ground beef back in.

Microwave your tortillas just enough to make them pliable. Pour 3 tablespoon enchilada sauce in bottom of baking dish. Then scoop ½ cup of beef enchilada mix into tortilla and roll up folding in the sides. Place tortilla rolls seam side down in baking dish. Cover with more enchilada sauce and top with cheese. Bake at 350°F for 30-35 minutes.

While enchiladas cook, make crema. Add all crema ingredients into a food processor or blender and puree. Serve with enchiladas and enjoy!