I use leftover meat from my shredded BBQ beef recipe (minus the sauce) to get these together quickly. Make the sauce a few days ahead to help speed things along.
Yield: 4 Servings Ready in moments
favorite of 30 people 14 people want to try
Verified by twojocks
|1 tablespoonvegetable oil|
|2 mediumonions; chopped|
|3 clovesgarlic; minced|
|3 tablespoonschili powder|
|2 teaspoonsground coriander|
|2 teaspoonsground cumin|
|15 ouncecan tomato sauce|
|1 1/4 poundscooked shredded beef|
|2 cupsshredded Monterey Jack cheese; or cheddar|
|1/3 cupchopped fresh cilantro|
|1/4 cupcanned pickled jalapenos; chopped|
|12 6-inchcorn tortillas|
Beef Enchiladas Preparation
1. Heat the oil in a saucepot over medium heat. Add the onion and cook until golden, about 5 minutes. Stir in garlic, chili powder, coriander, cumin, sugar and 1 teaspoon salt. Add the tomato sauce and water and bring to a boil. Simmer for 30 minutes.
2. Preheat oven to 350 degrees. Combine beef with 1/3 cup sauce, 1 cup of the cheese, the cilantro and the jalepenos. Set aside.
3. Spread 3/4 cup sauce in a 9x13 pan. Microwave 6 tortillas until soft, about 1 minute. Spread 1/3 cup beef mixture down the center of each tortilla, roll tortillas tightly, and set in baking dish seam side down. Repeat with remaining 6 tortillas and beef mixture.
4. Pour remaining sauce over enchiladas and spread to coat evenly. Sprinkle remaining cheese evenly over enchiladas, wrap with foil, and bake until heated through, 20 to 25 minutes. Remove foil and continue baking until cheese browns slightly, 5 to 10 minutes. Serve.
If you don't have enough leftover cooked beef, use raw stew meat and cook in the sauce until very tender. Strain the beef from the sauce and shred. Continue with step #2.
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Beef Enchiladas Reviews
This is an awesome recipe. Glad I found your recipes
2 months, 3 weeks, 6 days, 2 hours, 28 minutes ago
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