Friday, September 12, 2008

The Whole Enchilada

Okay, these are the BEST ENCHILADAS I'VE EVER HAD. Steve requested them for his last birthday. I would request to eat them for my birthday too, but that would mean I'd have to cook on my birthday. (Sidenote: if anyone else wants to make these for my birthday, that would be super.) If you want me to make them for your birthday, you're going to have to pay me lots of money.

Beef Enchiladas

1(2-3 lb.) roast beef, cooked and shredded
4 cups water
2 Tbsp. vinegar
1 medium onion, chopped
1 small can diced chilies
½ (16 oz.) bottle salsa
1 tsp. cumin
1 tsp. chili powder
1 tsp. onion powder
1 tsp. garlic powder
2 Tbsp. beef bouillon
Flour tortillas
Shredded cheese

Cover shredded beef with water. Add remaining ingredients. Simmer on low for 3 to 4 hours. Drain, reserving all liquid. Fill flour tortillas with beef and set aside

Thicken reserved liquid with flour or cornstarch. Pour a small amount in the bottom of a greased dripper pan. Lay beef-filled tortillas in the pan and cover with remaining sauce. Cover with grated cheddar cheese. Cover and bake at 350 degrees for 10 to 15 minutes or until cheese is melted.

I know that this sounds like a lot of work. IT IS WORTH EVERY MINUTE!! I often use leftover roast beef to make this recipe and only make half. It makes a lot.


Shayleen Lunt said...

Those do sound good. When is your birthday? ;)

Cassie said...

Sounds yummy, vinegar really? I've never heard of that before.

Caleb and Shae said...

Those sound good! I'll have to try them out! Caleb is probably sick of the things that I make, so making something different would be nice for him!

Kris said...

I love these!!!! Will you make some for us when you come home next? Mom

The Smith Six said...

Yum! I can always use a new recipe to add to my weekly pizza/spaghetti/Wendy's menu.

Poulsen Family said...

Do you think it would work to use uncooked meat with the ingredients in a crock until cooked?