Spicy Southwest Beef Enchiladas |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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These make wonderful, spicy beef enchiladas (I found this recipe on another recipe site). They are great for using leftover beef. I often make these with leftover Spicy Beef Roast from Diggy. After making his roast, as directed, I use half of it for dinner that night, then take the remaining roast and shred the meat (while it is still warm). The next night, I throw it in this recipe, complete with the cooked pepperoncincis leftover from Diggy's recipe. This recipe, as written, is for when you are using uncooked beef; if you use leftover beef, follow the recipe as directed, except do not brown the meat, and simmer for 1/2 hour to 1 hour. You will love these enchiladas! Ingredients:
2 lbs round steaks or 2 lbs chuck steaks, cut into 1 inch pieces |
1 (15 ounce) can enchilada sauce (green or red) |
1 (14 1/2 ounce) can diced tomatoes and green chilies |
1 (4 ounce) can chopped green chilies |
2 garlic cloves, minced |
2 onions, chopped |
1/4 teaspoon black pepper |
1/4 cup water |
2 tablespoons flour |
8 flour tortillas |
shredded mexican blend cheese (or cheese of your choice) |
2 tablespoons olive oil |
Directions:
1. Brown meat in skillet with olive oil over med high heat.
2. Add garlic and onions and cook until onions are tender (about 2 mins).
3. Add enchilada sauce, tomatoes, chiles, and pepper; stir well.
4. Bring to a boil, then simmer for 1-2 hours, until meat is cooked through and tender.
5. Combine flour and water and add to beef mixture.
6. Stir constantly; bring to a boil and cook until it is slightly thickened.
7. Spoon 1/2 cup filling into warm tortillas and sprinkle with cheese, before rolling up tortillas (fold sides and bottom of tortillas before rolling).
8. Spoon additional filling over top of each enchilada and sprinkle with additional cheese before serving.
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