In this video, Betty demonstrates how to make Shredded Beef Enchiladas. These enchiladas have a zesty filling and are topped with Enchilada Sauce.
|Extra virgin olive oil||1 Tablespoon|
|Chopped onion||1 Cup (16 tbs)|
|Garlic cloves||2 , finely chopped|
|Jalapeno pepper||1 , finely chopped ((seeds and fibers removed))|
|Cooked beef||1 Pound , shredded ((boneless sirloin steak used))|
|Chili powder||1 Tablespoon|
|Ground cumin seeds||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|Canned diced stewed tomatoes||14 1/2 Ounce|
|Soft corn tortillas||18 Small|
|Other ingredients for enchiladas|
|Extra virgin olive oil||1/4 Cup (4 tbs) ((for softening corn tortillas))|
|Chopped onion||1/2 Cup (8 tbs)|
|Chopped black olives||1/2 Cup (8 tbs)|
|Finely shredded cheddar cheese||1 Cup (16 tbs)|
|Cooking oil spray||1/2 Teaspoon|
|Enchilada sauce||1 Cup (16 tbs) ((as needed))|
|Monterey jack cheese||2 Cup (32 tbs)|
1. Preheat oven to 350 degree F.
2. In a deep skillet, heat olive oil and add chopped onion, garlic, and jalapeno pepper. Saute over medium heat until softened.
3. Add shredded beef, cornstarch, chili powder, ground cumin, dried oregano, and stewed tomatoes. Cook until heated through.
4. Heat olive oil in a separate large skillet. Place corn tortillas, one at a time, in oil. Turn once, and remove when softened and drain on paper towel.
5. Spoon about 2 tablespoons filling on softened tortilla, followed by a small amount of chopped onion, chopped black olives, and shredded cheddar cheese. Roll tightly.
6. Grease a 13-inch by 9-inch by 2-inch baking dish with cooking oil spray. Place a small amount of for enchilada sauce on bottom.
7. Place rolled tortilla, seam side down, in baking dish. Repeat this procedure with all corn tortillas.
8. Pour more for enchilada sauce over the top.
9. Pop in oven and bake for 15 minutes. Sprinkle Monterey Jack cheese on top and bake for an additional 5 minutes.
10. Serve immediately and enjoy!