Beef Enchiladas

    

June 9, 2016

  • Prep: 1 hrs
  • Cook: 30 mins
  • Yields: 6 Servings

Directions

FILLING:

1Soften beef in broth, then strain reserving the broth. Combine the beef with cheese, green chilies and sour cream. Set aside.

SAUCE:

1Melt butter in a medium size sauce pan. Stir in flour and make a roux. Add the enchilada sauce and broth. Stir until thickened. Add the green chilies.

TO ASSEMBLE:

1Place about a cup of the sauce in the bottom of a 9X13 inch baking pan. Soften tortillas, one at at time, in hot oil for a few seconds. Fill with beef filling and roll. Place seam side down in baking dish. Pour remaining sauce over all and top with more grated cheese.

2Bake in a 350 oven for about 30 minutes.

Garnish is salsa, chopped lettuce, tomatoes, sliced black olives.

Ingredients

3 cups cooked beef, shredded

1 cup longhorn cheese

1/2 cup sour cream

1 can of chopped green chilies

1 cup beef broth

12 corn tortillas

Sauce

4 tablespoons butter

4 tablespoons flour

1 can green chili enchilada sauce

1 can chopped green chilies

broth reserved from the meat

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