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Enchiladas, Beef

Source of Recipe

Internet


List of Ingredients

12 toRtillas
4 C Chihuahua cheese, or cheddar
1 C sour cream
sliced scallions
ripe olives

Filling
1 pound shredded beef roast
1 onion, chopped
1/2 tsp salt

Sauce;
1 onion chopped
2 cloves garlic, pressed
1/4 C chopped bell pepper
2 T hot New Mexico chili powder
4 T flour
1/4 tsp each, oregano, salt and cumin, or to taste
4 C beef strong broth
1 C tomato sauce
OR:
1 large can red enchilada sauce
1 1/2 cups grated or crumbled cotija cheese





Recipe

Pre-heat your oven to 350 degrees.
Add 1C of the sauce to the filling to moisten.

In a large fry pan saute onion, garlic and green pepper in oil. Mix chili powder, flour, oregano, salt and cumin. Sprinkle over onion mixture and stir. Add beef broth and stir until slightly thickened. Add tomato sauce and simmer 10 minutes.

Fry tortilla in hot oil until limp, about 10 seconds. Dip them into the hot sauce and place filling (divided) on tortilla. Sprinkle with some of the Chihuahua cheese and roll up. Place seam side down in baking dish. Cover with remaining sauce and cotija cheese, ensuring tortillas are covered by sauce. Bake 15 minutes. Serve sour cream, sliced scallions and olives on the side.