Beef Enchiladas

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

Beef enchilada's from liz's cooking blog

Ingredients

  • 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
  • lettuce
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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.

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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 8×11 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!

Beef Enchiladas

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