SPICY SOUTHWEST BEEF ENCHILADAS
These make wonderful, spicy beef enchiladas (I found this recipe on another recipe site). They are great for using leftover beef. I often make these with leftover Recipe #89067 from Diggy. After making his roast, as directed, I use half of it for dinner that night, then take the remaining roast and shred the meat (while it is still warm). The next night, I throw it in this recipe, complete with the cooked pepperoncincis leftover from Diggy's recipe. This recipe, as written, is for when you are using uncooked beef; if you use leftover beef, follow the recipe as directed, except do not brown the meat, and simmer for 1/2 hour to 1 hour. You will love these enchiladas!
Provided by Helping Hands
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brown meat in skillet with olive oil over med high heat.
- Add garlic and onions and cook until onions are tender (about 2 mins).
- Add enchilada sauce, tomatoes, chiles, and pepper; stir well.
- Bring to a boil, then simmer for 1-2 hours, until meat is cooked through and tender.
- Combine flour and water and add to beef mixture.
- Stir constantly; bring to a boil and cook until it is slightly thickened.
- Spoon 1/2 cup filling into warm tortillas and sprinkle with cheese, before rolling up tortillas (fold sides and bottom of tortillas before rolling).
- Spoon additional filling over top of each enchilada and sprinkle with additional cheese before serving.
Nutrition Facts : Calories 648.3, Fat 22, SaturatedFat 5.1, Cholesterol 129.3, Sodium 1621, Carbohydrate 51.3, Fiber 4, Sugar 6.1, Protein 59.3
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