Beef Enchiladas
Tacos get all the attention these days. And believe me I could eat tacos everyday but if you're looking for a different option, one that you can make ahead and serve a crowd without a ton of effort, enchiladas are the way to go.
These are perfect for an impromptu dinner party. Make them the day before, and just pop them in the oven on the day of, add a salad and you're good to go! It's also a great way to use some tougher cuts of meat, ones that I think we all should cook more of. Cooking the meat in the slow cooker allows the meat to get beautifully tender and full of flavour.
Try these tonight!
Beef Enchiladas
- 1 1/2 lbs stew beef, cubed
- 2 chipotle peppers in adobo
- 1 tbsp oregano
- 1 tbsp cumin powder
- 2 2 1/2 cups beef broth or water
- 1 14 oz can black beans, rinsed and drained
- 1 tomato, chopped
- 2 green onions, chopped
- 10 - 6 inch flour tortillas
- 2 cups strained tomatoes
- 1 cup monterey jack cheese, grated
- 1/4 cup cilantro, chopped
- Sour cream and lime to serve if desired
Season the beef generously with salt and pepper. Place beef in a slow cooker and add cumin, oregano, chipotle peppers and add enough beef broth to just cover the meat. Cook on low for 6-8 hrs or until the meat is tender. Remove meat from broth and reserve 1/4 cup of the liquid. Cool meat slightly and shred with a fork. Place in a bowl with black beans, tomatoes and green onions. Add the reserved broth and set mixture aside.
Preheat the oven to 350*
To assemble enchiladas, place the torillas on a large work surface. Divide filling evenly amongst each tortilla. Roll tortillas and place in a lasagna dish. Spoon strained tomatoes over the tortillas. Season with salt and pepper. Top with cheese. Bake enchiladas for 20-25 minutes or until the cheese is melted an bubbly. Top with cilantro before serving.
Serve with sour cream, avocado and lime wedges.
*You can substitute chicken for the beef if desired. Add to the slow cooker and cook as directed, shredding the chicken as you would the beef for the filling.*
