Monday, December 2, 2013

Shredded Beef Enchiladas with Homemade Red Enchilada Sauce

A while ago,  I decided to cook a roast with little seasoning, shed, divide up, and freeze for later meals. This ended up being a great idea and I have since made french dip sandwiches and "philly" style beef sandwiches. I decided to use my remaining meat for this dish. You could easily use left over pot roast for this as well. Or you can throw a small roast in the crock pot to shred up.

And homemade enchilada sauce! Who knew it was that easy! Never buying it again!

Shredded Beef Enchiladas with Homemade Red Enchilada Sauce

Enchilada ingredients:

2 cups shredded beef
2 cups drained beans (black, pinto whatever. I used kidney this time.)
2.5 cups shredded cheese, divided. (I suggest cheddar, mexi blend, or pepperjack)
1 can diced green chills
8 tortillas (medium)

Sauce ingredients:
3 tbsp oil
2 tbsp flour
2 heaping tbsp chili powder
8oz tomato sauce
1 cup broth (or water in a pinch)
2 tsp garlic powder
2 tsp onion powder
2 tsp cumin
salt and pepper to taste

In a pan over medium, heat oil. Whisk in flour and chili powder. Cook for 1 minute

Whisk in all other ingredients. Bring up to heat, and then put on low for 10 minutes.

In a medium bowl, mix together the beef, beans, 3/4 cup cheese, can of chilis, and a few spoonfuls of sauce.

In a 9x13 pan, ladle a bit of sauce on the bottom. Enough to just coat the bottom.

Assemble enchiladas and place seam side down in pan.

Top with remaining sauce and then cheese.

Bake at 350 for 30-40 minutes, until heated through.

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