Beef Enchiladas Recipe
Summary
Preparation Time30 MinCooking Time15 Min
Ready In45 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupQuick
Ingredients
| Vegetable oil | 1/2 Cup (16 tbs) | |
| Corn Tortillas - 8 (6-inch) | ||
| Hot Enchilada Sauce - 1 1/2 cups, canned or home made | ||
| Shredded Beef Filling - 2 cups | ||
| Green onions | 1 Cup (16 tbs), thinly sliced | |
| Ripe olives | 24 | |
| Mild cheddar cheese | 1 Cup (16 tbs) | |
| Monterey jack cheese | 1 Cup (16 tbs) | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| Radishes - 8 peices, sliced | ||
| Vegetable oil | 2 1/2 Tablespoon (FOR ENCHILADA SAUCE) | |
| All purpose flour | 2 Tablespoon (FOR ENCHILADA SAUCE) | |
| Garlic | 1 Clove (5gm), finely chopped (FOR ENCHILADA SAUCE) | |
| Chili powder | 3 Tablespoon (FOR ENCHILADA SAUCE) | |
| Ground cumin | 1/2 Teaspoon (FOR ENCHILADA SAUCE) | |
| Leaf Oregano - 1/2 teaspoon, crumbled | ||
| Salt | 1/4 Teaspoon (FOR ENCHILADA SAUCE) | |
| Chicken Stock - 1 1/2 cups OR Canned Broth | ||
Directions
GETTING READY
1. For the enchilada sauce mix the oil, flour and garlic in a 1-quart microwave safe casserole dish and microwave at full power for 1 minute, or until hot.
2. Now add the stock, chilli powder, cumin, oregano and salt and microwave at full power for 6 minutes, or until the sauce is thick, stirring it every 2 minutes, keep it aside for later use.
MAKING
3. Heat the oil in microwave at full power for 5 minutes by putting oil in a 7-8 inch round microwave safe bowl.
4. Take out the bowl and dip the tortillas in this oil till they sizzle and become soft on both sides (approximately 30 seconds for each side) using a pair of tongs.
5. Keep it on a paper towel and prepare all the tortillas similarly placing paper towels in between, as it will absorb all the extra oil from the tortillas.
6. Take a wide 10 (inch and above) microwave safe container and pour the enchilada sauce in it and heat it for about 1 minute at full power.
7. Take a microwave safe plate (or browning tray), dip the tortillas in the sauce with the help of tongs and place it on the plate.
8. On the lower end of the tortilla put ¼ cup shredded beef, 2 tablespoons green onion and 2 olives and roll to enclose the filling.
9. Prepare all the tortillas similarly, placing them in a row.
10. Put the cheddar and Monterey jack cheese on top and microwave at full power for 4 minutes or until the cheese has melted.
SERVING
11. On a tray prepare the garnish with sliced radish (or lettuce if preferred) and sour cream and serve hot with the remaining olives. Some other good options to serve with are Pinto Beans piquant and Spanish rice.
1. For the enchilada sauce mix the oil, flour and garlic in a 1-quart microwave safe casserole dish and microwave at full power for 1 minute, or until hot.
2. Now add the stock, chilli powder, cumin, oregano and salt and microwave at full power for 6 minutes, or until the sauce is thick, stirring it every 2 minutes, keep it aside for later use.
MAKING
3. Heat the oil in microwave at full power for 5 minutes by putting oil in a 7-8 inch round microwave safe bowl.
4. Take out the bowl and dip the tortillas in this oil till they sizzle and become soft on both sides (approximately 30 seconds for each side) using a pair of tongs.
5. Keep it on a paper towel and prepare all the tortillas similarly placing paper towels in between, as it will absorb all the extra oil from the tortillas.
6. Take a wide 10 (inch and above) microwave safe container and pour the enchilada sauce in it and heat it for about 1 minute at full power.
7. Take a microwave safe plate (or browning tray), dip the tortillas in the sauce with the help of tongs and place it on the plate.
8. On the lower end of the tortilla put ¼ cup shredded beef, 2 tablespoons green onion and 2 olives and roll to enclose the filling.
9. Prepare all the tortillas similarly, placing them in a row.
10. Put the cheddar and Monterey jack cheese on top and microwave at full power for 4 minutes or until the cheese has melted.
SERVING
11. On a tray prepare the garnish with sliced radish (or lettuce if preferred) and sour cream and serve hot with the remaining olives. Some other good options to serve with are Pinto Beans piquant and Spanish rice.
Chef
