Santa Fe Style Beef Enchiladas

Santa Fe Style Beef Enchiladas

Ready in 45 minutes
7 review(s) averaging 4.3. 80% would make again

Top-ranked recipe named "Santa Fe Style Beef Enchiladas"

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Try this Santa Fe Style Beef Enchiladas recipe, or contribute your own. "Main Dish" and "Fourth of July" are two tags used to describe Santa Fe Style Beef Enchiladas.

"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."

- NanLT

Ingredients

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3 pounds boneless beef
16 ounces Canned tomatoes
1 cup Onion
1 teaspoon Garlic
1 teaspoon Salt
1/4 teaspoon Ground cumin
1/4 teaspoon Ground coriander
4 ounces Green chili; diced
1 cup Cream
12 ea corn tortilla
1 cup jack cheese
1 cup cheddar cheese
1/2 cup Sour cream
1/2 cup sliced pitted black olive
1/4 cup scallions

Original recipe makes 12

 

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.

Credits

Added on Award Medal
Verified by stevemur

photo by swibirun swibirun

photo by CCheryl CCheryl

This dish works great in a dutch oven. I did this batch in a covered 12" dutch oven on the grill at 350. photo by swibirun swibirun

When the meat has finished braising, it should pull apart easily with a fork like this. photo by swibirun swibirun

Calories Per Serving: 830 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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.
LeeJo 2 years ago
[I made edits to this recipe.]
swibirun 5 years ago
the perfect recipe, yummerz
CCheryl 5 years ago
This recipe is excellent! I use it often around my house.
UKSAHM 6 years ago
This is my favourite way to make enchiladas now. It works equally well for chilli and with chicken enchiladas.
UKSAHM 6 years ago
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.
NanLT 8 years ago
[I posted this recipe.]
swibirun 9 years ago
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