I have no special recipe for making enchiladas, really. A purchased can of enchilada sauce, half of which is poured into the bottom of a baking dish, the other half of which is poured on top of enchiladas is pretty much it. What is truly of the utmost importance here is the meat. This easy recipe for spicy beef makes not only delicious enchiladas, but also serves as a great filling for tacos, as well as topping a hearty plate of nachos. Let it simmer in the crockpot all day long, filling the house with such a mouthwatering aroma that you won't be able to wait for dinner.
Once the meat is finished and nicely shredded, spread some 8”
flour tortillas (as many as you like) with either canned or homemade refried beans (or none at all, this dish is very versatile), top with
the meat and a sprinkling of shredded cheese and roll it up tightly. Place the
filled tortillas, seam side down, side by side, on top of the enchilada sauce
in your casserole dish, pour the remainder of the sauce over the tops, sprinkle
on more cheese, some chopped scallions (or not), sliced black olives (or not),
and bake in a preheated 375ºF oven for 30-45 minutes until hot and bubbly. I
like to serve mine with a little side salad of shredded lettuce, diced avocado,
chopped tomatoes, and dollops of salsa and sour cream. Delicious!
Spicy Enchilada Beef
2 T. vegetable oil
3-lb chuck roast, cut into 1” cubes
3 cloves garlic, finely minced
1 medium onion, chopped
1 t. salt
1½ t. ground cumin
2 16-oz. cans petite diced tomatoes
1 c. beef broth
Heat the oil in a large skillet. Brown beef cubes, on all sides, about 10 to 12 minutes. Place seared beef into the bottom of a 4-quart crockpot. Add the garlic, onion, salt, cumin, tomatoes, and broth. Cook on High for 1 hour, then reduce to Low and cook for 4-5 hours until beef can be shredded easily with two forks.
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