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Shredded Beef Enchiladas

Mexican.Chef's picture
  Onion 1 Small, chopped
  Salad oil 2 Tablespoon
  Canned diced green chiles 14 Ounce (2 Large Cans)
  Ground cumin 1⁄2 Teaspoon
  All purpose flour 1 Tablespoon
  Sour cream 2 Cup (32 tbs)
  Shredded jack cheese 3 Cup (48 tbs)
  Salt To Taste
  Corn tortillas 12

Prepare Shredded Beef Filling; set aside.
Meanwhile, in an 8- to 10-inch frying pan, combine 2 tablespoons oil, onion, chiles, and cumin.
Cook over medium heat, stirring occasionally, until onion is soft (about 5 minutes).
Stir in flour; blend in 1 cup of the sour cream and stir until simmering.
Remove from heat and blend in 1 cup of the cheese.
Season to taste with salt.
Set sauce aside.
Cook tortillas in oil as directed for Basic Enchiladas .
While tortillas are warm, spoon about 1/3 cup of the sauce and 1/4 cup of the shredded beef down center of each.
Roll tortilla around filling.
Place enchiladas, seam sides down, in a 10- by 15-inch baking pan.
Bake, uncovered, in a 375° oven until hot in center (about 20 minutes; 30 minutes if refrigerated).
Sprinkle remaining 2 cups cheese evenly on top.
Continue baking until cheese is melted (about 5 more minutes).
Offer remaining 1 cup sour cream to spoon on individual servings.

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