Monday, June 17, 2013

The Best Enchilada Recipe

I have used this recipe for various get-togethers and have always been asked for the recipe. It is a family recipe, but why hide such a good thing? It is surprisingly easy, and doesn't take too much work to put together.

Recipe after the jump...

In a slow cooker add:
  • 2 lb chuck roast
  • 2 TB red wine vinegar
  • 1 c. beef broth
  • 2 TB chili powder
  • 1 tsp. cumin
Cook on low 6-8 hours (or you can cook 2 hours in a pot, but you will have to add water to it as it cooks)

Shred the beef and mix with juices. Add cilantro (I use a lot, but you can use as much as you like)  and 1 c. Monterey jack cheese.

Mmm... I could just spoon this into my mouth.

Blister tortillas in oil (that just means heat oil in a skillet and put a tortilla in it for about 5 seconds, until it puffs up slightly. Only blister the one side).

See how the tortilla bubbled with air? That's what you want. It takes only a few seconds.
Spoon filling in center, roll, and place in pan. Cover with your favorite enchilada sauce (I love using green enchilada sauce, but red works too). Bake 20 minutes at 375. Put cheese on top and bake 10 minutes more. Eat with sour cream and avocados for maximum tastiness.

This works with flour and corn tortillas. I have done it with both. The flour tortillas hold together better, but there is more flavor imparted with the corn tortillas, so it is a personal choice.
Click on this recipe card and print it for your home!

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