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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
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We love these spicy enchiladas served on a bed of Mexican rice with home-made guacamole, salsa and warm corn chips served on the side. Ingredients:
2 lbs boneless beef roast |
3 cups beef broth |
1 (16 ounce) can tomatoes |
3 garlic cloves, minced |
1 teaspoon salt |
1 teaspoon fresh ground black pepper |
1/4 teaspoon ground cumin |
1/4 teaspoon ground coriander |
1/2 teaspoon chili powder |
3 dashes hot pepper sauce (or to taste) |
1 (4 ounce) can green chilies, diced |
1 onion, roughly chopped |
1 small green bell pepper, pith and seeds removed cut into strips |
1 small red bell pepper, pith and seeds removed cut into strips |
1 tablespoon olive oil |
8 flour tortillas |
1 cup mexican cheese (grated 3 cheese blend) |
1 cup monterey jack pepper cheese, grated |
Directions:
1. In a large pot put the beef roast, tomatoes, beef broth, garlic, salt, cumin, chili powder, coriander and hot pepper sauce.
2. Bring to a boil then reduce heat, cover and simmer for 2 1/2 to 3 hours or until meat is very tender and can be shredded.
3. Remove beef and allow to cool then separate into shreds with a fork, set aside.
4. Reduce the cooking liquid to 2 cups then stir in the diced chilies.
5. Pour 1 cup of the sauce into a 9x13 baking dish.
6. In a skillet heat the olive oil, place onions and bell pepper strips and saute till fork tender.
7. Put shredded beef, bell pepper strips and onions with a sprinkle of the cheeses onto each flour tortilla. Roll up and place into baking dish.
8. Top with the rest of the grated cheeses, and pour the remaining 1 cup sauce over the tortillas. Bake at 375 degrees for 35-40 minutes.
9. Garnish with sour cream, olives, and green onions.
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