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Enchiladas




Source of Recipe


Wickedly Good


2 tablespoons olive oil
1/4 cup diced onions
1 tablespoon chopped garlic
1 teaspoon cumin powder
1 tablespoon hot sauce
1 pound left over roast beef
1/4 cup chopped cilantro
Salt and pepper
8 (10-inch) flour tortillas
2 cups leftover dirty rice (I use a box mix)
1 cup grated cheddar, plus 1 cup for topping
1 cup tomato sauce*

Heat skillet on medium flame, add oil and saute onions. Once the onions are sauteed, add the garlic, cumin powder, hot sauce and beef. Saute until the beef is heated, then add the chopped cilantro and season with salt and pepper.
Preheat oven to 350 degrees.

Lay out a tortilla, add a layer of dirty rice, beef, and cheddar. Roll up the tortilla and place in a casserole dish. Repeat process with the remaining tortillas. Once all the tortillas are stuffed and in the casserole dish, pour the tomato sauce over the top, and sprinkle the rest of the cheddar cheese over the sauce. Bake casserole for 20 to 30 minutes until heated through and the cheddar cheese is melted.


*I like this enchilada sauce:

2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce (or 2-3 fresh tomatoes)
2 cups water
1 teaspoon kosher or coarse salt
1/4 teaspoon garlic powder

Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute. Add remaining ingredients bring to a boil and simmer for about 10 minutes.