Beef Enchiladas

December 22, 2013 at 12:56 pm Leave a comment


1 pound beef shoulder, round, or London broil, cut into 1/2 inch cubes
1 cup shredded cheese
1 small can pickled chilies
1 package tortillas
1 onion, chopped
2 cloves garlic, minced
1 jalapeño pepper or chipotle in adobo, minced
1  14 ounce can crushed tomatoes or sauce
1 cup water or stock
1 teaspoon sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon garlic powder
1/2 teaspoon ground coriander
salt and pepper
oil for sautéing

Heat oil in heavy-bottomed pot
add onions, cooking until translucent but not brown
add garlic and jalapeno
add seasonings, salt and pepper
stir and cook about a minute to bloom the spices
add beef and coat with the spices, and begins to warm through
add tomato and water or stock
cover, bring to a boil, then simmer for 90 minutes (the meat must be cooked long enough to fall apart)

Let ragu rest and cool off a bit
remove meat from sauce with a slotted spoon and set aside to cool completely

Heat oven to 350°

Shred the meat
add canned chilies and 1/2 cup of cheese shredded meat
pour 1/2 cup of sauce into bottom of oven-safe pan
fill and roll tortillas (approximately 8)
place in pan and pour more sauce over enchiladas
sprinkle top with remaining cheese
bake for 20-25 minutes

Or you can always use leftover chili with some extra sauce to make these.


Entry filed under: For One or Two, Main Course, Popular Ethnic Dishes, Tex Mex. Tags: .

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