Spicy Beef Enchiladas

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.

Ready In:
3hrs 20mins
Serves:
Units:

ingredients

directions

  • In a large pot put the beef roast, tomatoes, beef broth, garlic, salt, cumin, chili powder, coriander and hot pepper sauce.
  • 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.
  • Remove beef and allow to cool then separate into shreds with a fork, set aside.
  • Reduce the cooking liquid to 2 cups then stir in the diced chilies.
  • Pour 1 cup of the sauce into a 9x13 baking dish.
  • In a skillet heat the olive oil, place onions and bell pepper strips and saute till fork tender.
  • 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.
  • 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.
  • Garnish with sour cream, olives, and green onions.
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RECIPE MADE WITH LOVE BY

@SueVM
Contributor
@SueVM
Contributor
"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."
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  1. SueVM
    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.
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