Beef Enchiladas

 This recipe would be a great one to use with leftover roast beef or canned meat. We have canned venison that I am trying to learn how to use. I tried this recipe with it and it was DELICIOUS! My husband’s comment: “This tastes like restaurant food.” Because I already had the meat cooked I skipped the first 6 ingredients and step one, though I did sprinkle some cumin and chili powder on my meat to help with flavor. The whole recipe came together quickly and was a big hit with the whole family:

3 lbs beef chuck roast

¼ cup water

1 ½ cup beef broth

3 T red wine vinegar

2 T chili powder

1 T ground cumin

I large onion chopped

2 (4 ounce) cans chopped green chile peppers

1 T all-purpose flour

2 cups sour cream

3 cups shredded Monterey Jack cheese, divided

1 cup oil for frying

20 (6 inch) corn tortillas (I just used flour tortillas instead, so there was no frying required and it tasted great.)

Directions:
1 . Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.

 2. In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.

3.  In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.

 4. Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.

5. Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.