BEEF ENCHILADAS

Beef Enchiladas image

This comes out of my book Salsa Cooking by Marjie Lambert. I have tweaked it a little over the years and use my own home made red chili sauce with it. Feel free to use your own enchilada sauce instead of the red chili sauce. We like it with shredded lettuce, chopped raw onion, sour cream, and home made salsa.

Provided by Jane Whittaker

Time 50m

Number Of Ingredients 8

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Ingredients

14 oz shredded cooked beef,ii use leftover from my pot roast
1/2 tsp each salt and pepper if your beef isn't seasoned
11 oz cheddar cheese, shredded
1 Tbsp garlic, chopped from jar
1 small onion, chopped
1/2 c or more oil for frying you want to cover bottom of pan
8 large burrito size tortillas
3 1/2 c red chili sauce, i make my own, but you could use purchased enchilada sauce

Steps:

1. Season meat with salt and pepper if yours isn't seasoned. since I use a leftover roast it is seasoned all ready. You could use hamburger as well.
2. In a bowl combine the shredded beef, garlic, 1/2 cup red chili sauce, or your enchilada sauce,and onion, set aside.
3. Pre heat oven to 350° Spray a 9x13 inch baking pan with non stick spray.
4. Heat the oil in a heavy fry pan, then fry tortillas on each side for a minute or two. Dip both sides into the chili sauce/enchilada sauce, and place in the prepared baking pan.
5. Spread desired amount of beef and cheese in the middle of the tortilla, fold both ends over filling and roll up. repeat for remaining filling and tortillas. I use about 2 rounded tablespoons of meat and 2 tablespoons of cheese. Amounts are up to you,
6. Bake for 45 minutes, or until good and hot. Sprinkle remaining cheese over the top, return to oven and contine to bake until cheese is hot and bubbly.
7. Serve with shredded lettuce, sour cream, diced raw onions,diced tomatoes, salsa, and chopped jalepenos

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