Santa Fe Style Beef Enchiladas

Ingredients

Original recipe makes 12

	3 poundsboneless beef
	16 ouncesCanned tomatoes
	1 cupOnion
	1 teaspoonGarlic
	1 teaspoonSalt
	1/4 teaspoonGround cumin
	1/4 teaspoonGround coriander
	4 ouncesGreen chili; diced
	1 cupCream
	12 eacorn tortilla
	1 cupjack cheese
	1 cupcheddar cheese
	1/2 cupSour cream
	1/2 cupsliced pitted black olive
	1/4 cupscallions

Calories Per Serving: 829
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Santa Fe Style Beef Enchiladas Preparation

Combine beef, tomatoes, onions, garlic, salt, cumin, and coriander in a large saucepan, over a moderate flame. Heat to a boil , reduce heat, cover, and simmer for 2 hours, until tender. Remove from heat, cool.

Remove beef, separate into shreds with a fork, set aside reduce liquid to 2 cups.

Stir in chiles and pour into a 9x13x2-inch baking dish. Heat cream in a skillet, over a medium flame. Soften tortillas in heated cream, 1 at a time. Place 1/3 cup beef onto each tortilla. Rollup and place into baking dish. Top with grated cheeses, pour remaining cream over all.

Bake ~~at; 375 degrees for 25-45 minutes. Remove from oven and allow to stand before cutting.

Garnish with sour cream, olives, and scallions.

Grove tips: We first made this 9/22/03...very good. We used a flank steak and found that liquid needed to be added near the end of boiling the meat (maybe a can of beer or cup of beef broth). We also used a smaller baking dish.

8/19/09: Works perfectly in a cast iron dutch oven. Cooked it at 300f on the Big Green Egg (grill/smoker/oven) for about 90 minutes. As the past times, ended up adding a whole can of beer to keep the moisture up enough to continue braising. Added a chunk of cheese to the inside of each enchilada. Found this worked better in a shallow baking dish instead of a casserole dish, so the enchiladas aren''t as soggy. It''s a preference thing.

Food Glossary

Learn more about the ingredients in this recipe: boneless beef Canned tomatoes Onion Garlic Salt Ground cumin Ground coriander Green chili Cream corn tortilla jack cheese cheddar cheese Sour cream sliced pitted black olive scallions

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Santa Fe Style Beef Enchiladas Reviews

	LeeJo We will not be making this recipe ever again. A lot of time and effort to make and they were soggy on the bottom and hard and crispy on the top. And sauce was just ok. 3 months, 2 weeks, 18 hours, 27 minutes ago
	guitarmom I am making these when I get back from my trip, that meat looks incredible, slow cooked is the best, I can't wait. 2 years, 8 months, 2 weeks, 1 days, 4 hours, 31 minutes ago
	swibirun [I made edits to this recipe.] 2 years, 9 months, 4 days, 23 hours, 52 minutes ago
	CCheryl the perfect recipe, yummerz 2 years, 10 months, 1 weeks, 5 days, 7 hours, 14 minutes ago
	UKSAHM This recipe is excellent! I use it often around my house. 4 years, 4 months, 2 weeks, 2 days, 3 hours, 47 minutes ago
	UKSAHM This is my favourite way to make enchiladas now. It works equally well for chilli and with chicken enchiladas. 4 years, 4 months, 2 weeks, 2 days, 13 hours, 51 minutes ago
	NanLT I like that I can use cheaper cuts of beef to make this dish. I do add an extra tomato tin full of water and a beef stock cube to the mix before bringing it up to a simmer. I then stick it in the oven on a low temperature for a couple hours. We like things a bit hotter, so add a 1/2 teaspoon of chilli powder to the recipe while it is cooking so that it can infuse with the meat. 6 years, 4 weeks, 9 hours, 44 minutes ago
	swibirun [I posted this recipe.] 6 years, 7 months, 2 weeks, 6 days, 32 minutes ago