DAD'S ENCHILADAS
Number Of Ingredients 12
Steps:
- this makes 16 enchiladas, takes about 1 3/4 hours from prep to done. The beans are enough for six, maybe seven. The enchiladas feed maybe 8-9 people. It's not hard to make more enchiladas, just get a bit more meat and another package of tortillas. The sauce can cover 20+ easily. The casserole pans can fit maybe 9-10 each. Both pans fit in our oven at once. Cut the flank steak, onion and cilantro into fine pieces, but keep them separate. Shred the cheeses and combine the cheese in one bowl. Roast the pepper over the flame, remove seeds and skin and dice finely. In the big frying pan, warm the flank for 2 minutes. Add to it the onion and most of the cilantro. salt and pepper for taste. cook for 5 minutes while stirring. Drain excess liquid from pan using many paper towels. Add most of the cheese to the frying pan and remove from heat and set aside. Put a lid on the pan because you want the mixture warm for spreading in the tortillas. In a small frying pan place some vegetable oil and heat. cook the tortillas one at a time for maybe 5 seconds on each side. Remove excess oil on tortillas with paper napkins. Stack up a cooked package of 8, then fill them. Scoop some of the meat mixture into a tortilla, roll it and place in a large glass casserole dish. You will need 2 casserole dishes for 16 enchiladas. pour one jar of enchilada sauce on the dish. sprinkle remaining cilantro over top along with diced jalapeno pepper and most of remaining cheese. Place dishes in oven for 25 minutes at most. remove and serve. warm the refried beans in a pot adding 1/4 cup water. serve with remaining shredded cheese. goes good with salad with olive oil, lemon, salt and pepper.
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