Prep 15 mins
Cook 1 hr
These make wonderful, spicy beef enchiladas (I found this recipe on another recipe site). They are great for using leftover beef. I often make these with leftover Spicy Beef Roast from Diggy. After making his roast, as directed, I use half of it for dinner that night, then take the remaining roast and shred the meat (while it is still warm). The next night, I throw it in this recipe, complete with the cooked pepperoncincis leftover from Diggy's recipe. This recipe, as written, is for when you are using uncooked beef; if you use leftover beef, follow the recipe as directed, except do not brown the meat, and simmer for 1/2 hour to 1 hour. You will love these enchiladas!
- 2 lbs round steaks or 2 lbs chuck steaks, cut into 1 inch pieces
- 1 (15 ounce) can enchilada sauce (green or red)
- 1 (14 1/2 ounce) candiced tomatoes and green chilies
- 1 (4 ounce) canchopped green chilies
- 2 garlic cloves, minced
- 2 onions, chopped
- 1⁄4 teaspoon black pepper
- 1⁄4 cup water
- 2 tablespoons flour
- 8 flour tortillas
- shredded Mexican blend cheese (or cheese of your choice)
- 2 tablespoons olive oil
- Brown meat in skillet with olive oil over med high heat.
- Add garlic and onions and cook until onions are tender (about 2 mins).
- Add enchilada sauce, tomatoes, chiles, and pepper; stir well.
- Bring to a boil, then simmer for 1-2 hours, until meat is cooked through and tender.
- Combine flour and water and add to beef mixture.
- Stir constantly; bring to a boil and cook until it is slightly thickened.
- Spoon 1/2 cup filling into warm tortillas and sprinkle with cheese, before rolling up tortillas (fold sides and bottom of tortillas before rolling).
- Spoon additional filling over top of each enchilada and sprinkle with additional cheese before serving.