CINCO DE MAYO ENCHILADAS
I was posting my dinner from last night and noticed that everyone was making something "south of the border" for Cinco de Mayo today. I saw a good looking recipe for enchiladas but did not have most of the ingredients. Thus a new recipe was born! I hope you try this recipe, it was truly delicious. It is very forgiving so if...
Provided by TERRI OPGENORTH
Categories Beef
Time 45m
Number Of Ingredients 12
Steps:
- 1. Slice the leftover meat into this strips and mix with 2 cups of the cheese. Set aside.
- 2. Preheat broiler and line pan with olive oil brushed foil. Put sliced peppers, mushrooms, tomatoes and half of the onion on the foil and broil until soft and slightly browned. About 5 minutes.
- 3. Put browned veggies and liquid in a food processor along with the broth or wine. Process until smooth. You can add a little salt and sugar and the chili paste to taste.
- 4. Wrap unpackaged tortillas in a kitchen towel and microwave on high for 1 minute.
- 5. Grease bottom of a 13x9 baking dish with olive oil. Take a tortilla and add some beef strips, cheese and some cilantro to it and roll tightly. Place seam side down in the baking dish. Repeat with remaining tortillas.
- 6. Dribble olive oil over rolls and bake about 5 minutes to get the insides hot. Then broil for 3-4 minutes to crisp. Watch carefully!
- 7. Sprinkle and remaining meat/cheese mixture on top. Then pour over the sauce and spread a bit to cover. Sprinkle with Cojita cheese. Broil again until cheese is browned. (3 minutes)
- 8. Top dish with additional Cojita, the left over cilantro, shredded cheese and the other half of the sweet onion.
- 9. Serve with salsa if desired. Enjoy!
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