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Beef Enchiladas


4 pounds of beef (cheap cuts of meat work well for this)
good amount of salt & pepper to season meat with
2 tablespoons olive oil
1 large onion, chopped
3 (7oz) diced green chile peppers, undrained
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons garlic powder
1 (5 ounce) bottle hot pepper sauce (I like Frank’s hot sauce or Cholula)
¼ cup of water

3-3.5 cups shredded Pepper Jack or Mont. Jack cheese
10-12 flour tortillas, burrito size
For the enchilada sauce:
1 tablespoon olive oil
½ cup minced onions
3 cloves garlic, minced
3 (8oz) cans tomato sauce
2 (4oz) cans chopped green chiles
2 tablespoons chili powder
1 tablespoon ground cumin
a few splashes of hot sauce to taste (optional)


For the meat

Trim the meat of any excess fat, and season well with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the meat in the hot skillet, and sear it quickly on all sides.
Transfer the meat to a slow cooker and top it with the chopped onion. Season with chopped green chiles, chili powder, cumin, garlic powder, & hot pepper sauce.
Cover, and cook on low for 8 hours or until meat is tender & falling apart, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker (add more liquid if need be).
Transfer the meat to a bowl and shred it using two forks.

For the Beef Enchiladas

Preheat your oven to 350 degrees.
For the enchilada sauce:
Heat the olive oil in a saucepan. Saute the onions until soft & translucent. Add the garlic & saute for 1 minute. Stir in the tomato sauce, green chiles, chili powder, cumin, & hot sauce (if using). Cook on medium/low heat for 10 minutes, stirring often.
For the enchiladas:
Pour a little bit of the enchilada sauce in the bottom of a 9×13 pan, just enough to cover the bottom. Lay out the flour tortillas & spoon in a few heaping spoonfuls of the Mexican Style Meat. Then spoon in a couple heaping spoonfuls of shredded cheese, to your liking. Roll like a burrito & place in the baking dish. Repeat until all the tortillas are used.
Cover completely with the remaining sauce. Sprinkle the remaining shredded cheese on top. Bake, uncovered, for 25-30 minutes

Source : allrecipes