|Smokey Chipotle & Beef Enchiladas|
|Is there anything better than homemade enchiladas? Your family will instantly fall in love with this delicious recipe.|
1) 2 lb. Boneless beef chuck 2) Salt 3) Pepper 4) 1/4 c. Water 5) 1 can Beef broth 6) 2 tbls Chili powder 7) 2 tbls Ground cumin 8) 2 tbls Oil 9) 1 sm. Onion, chopped 10) 2 (4 oz.) Cans green chilies 11) 2 cups Sour cream 12) 3 cups Jack cheese, shredded 13) 1 (28 oz.) Can enchilada sauce 14) 10 DEER CREEK Smokey Chipotle tortillas 15) Sliced Avocado 16) Diced Tomatoes
1) Trim and discard most of the fat from the beef. 2) Season with salt and pepper. 3) Place the beef in a 5-6 quart pan with water. 4) Cover and cook over a medium heat for 30 minutes. (Watch carefully - don't let it burn and add water if necessary.) 5) Uncover and cook, turning as needed, until liquid evaporates and meat is well browned. 6) In a bowl combine broth, chili powder, cumin, onion and chiles. Pour over the meat. 7) Continue cooking, covered, over a medium heat until the meat is very tender and pulls apart easily (about 2 hours). 8) Let the meat cool, then shred and mix with the pan juices. 9) Blend 1 cup of the sour cream with 1 cup of the cheese. Season to taste with salt. Set aside. 10) Heat Smokey Chipotle tortillas in a dry 10” frying pan on medium-high heat about 30 seconds each side. Spoon about 1/3 cup sour cream sauce and 1/4 cup shredded beef down center of each, roll to enclose. Set enchiladas seam side down in a 10 x 13 baking dish. Cover with enchilada sauce. 11) Bake, uncovered, in a 375° oven until hot in the center (about 20 minutes). Sprinkle remaining 2 cups cheese on top. Return to oven until cheese is melted (about 5 more minutes). 12) Top with remaining sour cream, avocado, and fresh tomatoes.