Sunday, November 14, 2010

Beef Enchiladas

Brandon picked these the other day.  They were the best Enchiladas!  And they didn't use a canned enchilada sauce - I think that is why they were sooo good.  YUM!  Definitely a 5 star.  I also loved that I had left overs for days.  I never mind 5 star left overs.

  • 6 Garlic cloves minced
  • 2 Tbsp. Chili Powder
  • 4 tsp. Coriander
  • 4 tsp. Cumin
  • 2 tsp. Sugar
  • Salt

Mix together

  • 2.5 lbs. Chuck steak cut into blades
  • 1 Tbsp. oil

Cook meat in oil 3 mins per side
Remove meat

  • 3 Cups chopped onions

Add onions and brown for 5 mins
Add chili mix and cook for one min.

  •  29 oz. tomato sauce and 
  • 1 cup water bring to a boil

add meat and cook for 1.5 hours on simmer.
Remove meat and shred
Add to meat,

  • 2/3 cup of chopped cilantro and 
  • 1/4 cup chopped pickled Jalapeños and (we used this amount in 1/2 if the recipe.  I'd put it in both halves next time and use 1/2 cup.) 
  • 1-2 cups of shredded jack or cheddar cheese

Take 1/3 cup of meat mixture into a tortilla.  White for Brandon, Corn for Kimberly.  (Don't let him fool you he didn't buy any corn - the recipe called for it though.)
Roll tightly and place on top of the sauce.
Add 1-2 cup of cheese on top
cook at 350 degrees F. for 25 mins.

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