Spicy Beef Enchiladas
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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.
- Ready In:
- 3hrs 20mins
- 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
- 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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