SHREDDED BEEF ENCHILADAS
There are a gazillion versions out there! This is my way of doing these... You can make these a couple of hours ahead of time and keep refrigerated until ready to bake. Yields 6 mild enchiladas Ingrediants: 2 cups homemade (recipe below) or commercial enchilada sauce 2 1/2 cups prepared Mexican Pot Roast meat (recipe below) 1 can chopped green chiles (4 oz.) -- drained 1 jalapeno chile, seeded -- diced 4 green onions with tops -- thinly sliced 1 cup shredded soft Mexican cooking cheese 2 cups mixed shredded Cheddar & Montery Jack 6 Corn Tortillas 1/2 cup vegetable oil Chopped fresh cilantro for garnish Directions: Preheat oven to 350 degrees; spray 11x8x2 baking dish or casserole. Spread about 1/4 cup of the enchilada sauce over the bottom of the baking dish. Put taco-seasoned meat, chiles and 1/2 of the green onions into a medium skillet. Add about 1/4 cup of the enchilada sauce to the meat, mix well and heat through over medium-low heat. Remove from the heat and stir in the Mexican cheese. Set aside. In a small" skillet, heat oil over medium heat until hot enough that a drop of water dances on top; fry tortillas, one at a time, 5 seconds per side, turning once with tongs, until limp and slightly blistered. Drain thoroughly on paper towels. Working with one tortilla at a time, spread about 2-3 heaping tablespoons of meat filling down the center of tortilla. Wrap tortilla around filling tightly and place seam side down in baking pan. Repeat the process until all six are done. Spoon the remaining enchilada sauce over the filled tortillas, making sure all the surface is lightly covered with a thin film of the sauce (it isn't necessary to use all the sauce if it becomes too soupy). Sprinkle 2 cups of mixed cheeses over all, mostly down the center. Cover with foil and bake 20 minutes. Remove foil and bake 5-10 minutes or until heated through and bubbly. Serve immediately,using an elongated narrow spatula to remove enchiladas from pan, spooning the excess sauce from the baking dish over enchiladas. Garnish with remaining chopped green onions and chopped cilantro leaves. Basic Chile Sauce for Enchiladas 10 medium dried red chiles such as Anchos ½ teaspoon cumin ½ teaspoon Mexican oregano 1 tablespoon vegetable oil ½ cup water Preparing the Chiles: Remove seeds and stems from dried chiles. Place in a pot large enough to hold all of the chiles. Cover with water, bring to a boil, reduce the heat and allow to simmer for 15 minutes. Remove from heat and allow to cool for 15 minutes while covered. Drain. Lay chiles on work surface and use a dull knife to remove any remaining seeds(leaving seeds in, will make the chili more spicier) Making the Sauce: Place prepared chiles in blender; run at high speed. Add spices. Place back in sauce pan, add oil and water if needed to thin the mixture a bit. Cook 15 minutes over medium heat. Remove from heat and allow to cool. ***I heard the bells on Christmas Day Their old, familiar carols play, And wild and sweet the words repeat Of peace on earth, good-will to men! Merry Christmas! -Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
