Aug 30, 2008

Beef Enchiladas

I was craving enchiladas, which is strange because I don't usually crave Mexican food, and found a great recipe through the What's Cookin' board. It's easy and delish. It made so much that I froze an entire pan for a later date! Yay!

I cut the recipe is half (approximately). You will see my changes below.

Beef Enchilada's from Liz's Cooking Blog

3 pounds beef chuck roast (I used ground beef - about 1 lb.)
1 can black beans, drained and rinsed
1 tablespoon water
2 tablespoons red wine vinegar
2 tablespoons chili powder
1 tablespoon ground cumin
1 large onion, chopped
2 (4 ounce) cans chopped green chile peppers (I used 1 can.)
1 tablespoon all-purpose flour
2 cups sour cream (I used 1 cup.)
3 cups shredded Monterey Jack cheese, divided
1 cup oil for frying (I used cooking spray.)
20 (6 inch) corn tortillas (12 flour tortillas)
black olives

1. Cook ground beef over medium heat until cooked through. Add black beans. Pour in water, vinegar, chili powder and cumin.
2. In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out.
3. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed.
4. Set aside and let cool.
5. In a large heavy skillet, heat the olive oil (or coat with cooking spray). Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side (Using the flour tortillas and cooking spray it was only a few seconds on each side.). Drain on paper towels.
6. Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
7. Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.
8. Serve with favorite toppings. I like a bed of shredded lettuce underneath and olives, cheese and sour cream on top. Yum!

1 comment:

Liz said...

I am glad you enjoyed them! I love that recipe :)

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