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.
Provided by SueVM
Categories Roast Beef
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 809, Fat 37.5, SaturatedFat 17, Cholesterol 196.4, Sodium 2088.8, Carbohydrate 45.9, Fiber 5.1, Sugar 9.7, Protein 71.1
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