Beef Enchiladas

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Beef Enchiladas

Ingredients :

  • 2-3 pounds joint (my roast was two.5 pounds)
  • 1 will beef stock (2 cups)
  • 1/3 cup water
  • 3 tablespoons wine vinegar
  • 2 tablespoons flavouring
  • 1 tablespoon ground cumin
  • 1 medium onion, shredded or diced
  • 2 tbs butter
  • 2 (4-oz) cans shredded inexperienced chile peppers
  • 2 tablespoon general-purpose flour
  • 2 cups cream (I used fatless, 16-oz container)
  • 3 cups cut Monterey Jack cheese, divided
  • 2 (10-oz) cans of red dish sauce**
  • 16 flour tortillas***

Instructions :

  • Garnish items, optional:
  • Shredded lettuce
  • Guacamole
  • Sour Cream
  • Tomatoes
  • Olives
  • Salsa
  • Spanish rice

Place roast in cooker. Add broth, water, vinegar, flavorer and cumin. Cook on high for six hours. reach cooker and pull roast apart into 2-3 giant chunks with a fork. Submerge roast items into juices for remaining cook time. Cook for an additional 2-3 hours.

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Shred tender roast with a fork on a plate or chopping board. The meat ought to be extraordinarily tender and whole roast will be sliced in regarding one minute. In smaller parts, use a knife or a pizza pie cutter to chop the long lengths of roast into tinier bite-size items, about .5 – one in. long. place the meat into a bowl and add all of the remaining flavourous juices from the cooker. Mix well.

In a giant pan, soften butter and saute the onion till simply soft, not brunet . combine in flour and inexperienced chilies. Stir perpetually for two minutes to cook the flour style out. Stir in soured cream and a couple of cups of Monterey Jack cheese. heat through till the cheese is all thawed and mixed.

Spread 1/4 cup (4 tbs) of soured cream mixture down the middle of the flapjack. high with regarding an equivalent quantity of beef. Roll up and place seam aspect down in one or 2 9×13 in. greased/sprayed baking dish. Repeat for every flapjack. Continue till you’re out of the filling. (makes approx sixteen tortillas, or one and a [*fr1] pans of enchiladas). you may have some meat leftover. Pour dish sauce over the highest of the enchiladas (one will over every pan). Sprinkle with remaining Monterey Jack cheese (1/2 cup for every pan).

Bake uncovered at 375 for twenty minutes or till cheese is thawed and effervescent. Serve warm, garnish as desired. Oh, and that i had leftovers for breakfast this morning. it had been even higher on Day a pair of, warms up simply fine.

I HOPE YOU’LL ENJOY THE RECIPE !!

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