Wednesday, May 4, 2011

Happy "Cinco de Mayo"

 Beef Enchiladas      Preheat oven to 350*

Slow cook 2 lbs Chuck beef in slow cooker with spices and 1/2 jar of salsa.
1 package cream cheese
1 package flour tortillas
1 can chopped green chillies
2 cans enchilada sauce
2 cups shredded cheddar cheese
1/2 tsp. Penzey's Arizona dreaming spice. Or similar mexican spice
1/2 head shredded iceberg lettuce ( by slicing finely)
1 Cup sour cream for garnish. or serve on side.
3 ~ 4 chopped green onions for garnish.

Shrede beef after cooking in slow cooker all day.
Drain out liquids Meat juices, may save for thinning out beef mixture.
In a large skillet mix shredded meat ,cream cheese,green chillies, arizona spice, remaining 1/2 jar salsa. Heat on low to med until mixed well. May add a little of the enchilada sauce if need be. Spoon into flour tortillas roll into logs. Place folded side down into baking dish sprayed with cooking spray. Pour remaining enchilada sauce over tortillas. Sprinkle top off enchiladas with mixture of cheddar and monterey jack cheese. Bake for 30 minutes covered,then uncover to let cheese become golden for 10 ~ 15 mins.
Remove from oven and garnish with chopped green onion on top of enchiladas. Serve with sour cream,shredded lettuce,nacho tortilla chips and of course more salsa.  Enjoy !!!

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