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.
Ingredients
- 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.
add
- 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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