Fresh, healthy...and oh soooooo good!

	Smokey Chipotle & Beef Enchiladas
	Is there anything better than homemade enchiladas? Your family will instantly fall in love with this delicious recipe.
Ingredients: 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
Steps: 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.
Servings: 6