Wednesday, February 24, 2016

The BEST EVER Enchiladas

 
Kathleen made these with the left over Cuban Pot Roast we made last week.  This was an EXCELLENT recipe and we will make it again.
The BEST EVER Enchiladas

For the enchiladas:

1 recipe Mexican Style Meat We used this recipe Cuban Pot Roast
3-3.5 cups shredded Pepper Jack or Mont. Jack cheese
10-12 flour tortillas, burrito size


For the enchilada sauce:

1 tablespoon olive oil
½ cup minced onions
3 cloves garlic, minced
3 (8oz) cans tomato sauce
2 (4oz) cans chopped green chiles
2 tablespoons chili powder
1 tablespoon ground cumin
a few splashes of hot sauce to taste (optional)


Preheat your oven to 350 degrees.
For the enchilada sauce:
Heat the olive oil in a saucepan. Saute the onions until soft & translucent. Add the garlic & saute for 1 minute. Stir in the tomato sauce, green chiles, chili powder, cumin, & hot sauce (if using). Cook on medium/low heat for 10 minutes, stirring often.

For the enchiladas:
Pour a little bit of the enchilada sauce in the bottom of a 9x13 pan, just enough to cover the bottom. Lay out the flour tortillas & spoon in a few heaping spoonfuls of the Mexican Style Meat. Then spoon in a couple heaping spoonfuls of shredded cheese, to your liking. Roll like a burrito & place in the baking dish. Repeat until all the tortillas are used.
Cover completely with the remaining sauce. Sprinkle the remaining shredded cheese on top. Bake, uncovered, for 25-30 minutes.

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