spicy enchiladas

Name: Spicy Enchiladas
Prep time: 45 min
Cook time: 3 h 40 min
Yield: 12
Cuisine: Mexican
Ingredients: 1 - 2 to 3 lb. lean chuck roast; 1 can(s) large can tomatoes, chopped and undrained; 1 can(s) hot rotel tomatoes; 1/2 cup(s) water; 4 to 6 clove(s) garlic, minced; 2 tablespoon(s) chili powder; 2 tablespoon(s) dried basil; 1 teaspoon(s) dried oregano; 1 tablespoon(s) ground cumin; - a few pinches of salt and pepper; 12 package(s) corn tortillas; 1 medium onion, diced fine; - several jalapeno peppers, seeded, chopped and chopped canned green chilies undrained; 1 can(s) 10 - 12 oz. red enchilada sauce; 1 can(s) 8 oz. tomato sauce; 1 medium shredded cheddar and monterey jack cheeses; 1 bunch(es) choppped fresh cilantro; 1 - oil to lightly fry tortillas in

(1 RATING)

47 Pinches

Barbara Pendley

McMinnville, TN

Updated on Nov 12, 2010

This recipe was taught to me by a neighbor lady in south Texas when I was first married. Who, by the way did not speak any English, nor I any spanish. After several tires I finally managed to write it all down.

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prep time 45 Min

cook time 3 Hr 40 Min

method Bake

yield 12 serving(s)

Ingredients

1 - 2 to 3 lb. lean chuck roast
1 can large can tomatoes, chopped and undrained
1 can hot rotel tomatoes
1/2 cup water
4 to 6 cloves garlic, minced
2 tablespoons chili powder
2 tablespoons dried basil
1 teaspoon dried oregano
1 tablespoon ground cumin
- a few pinches of salt and pepper
12 packages corn tortillas
1 medium onion, diced fine
- several jalapeno peppers, seeded, chopped and chopped canned green chilies undrained
1 can 10 - 12 oz. red enchilada sauce
1 can 8 oz. tomato sauce
1 medium shredded cheddar and monterey jack cheeses
1 bunch choppped fresh cilantro
1 - oil to lightly fry tortillas in

How To Make spicy enchiladas

Step 1

Place roast in oven safe baking dish.

Step 2

Combine next 9 ingredients in a bowl and mix well.
Step 3

Pour this tomato mixture over the roast, cover very tight with foil and bake at 300 degrees for 3 to 3 1/2 hours.
Step 4

Remove from oven check to be sure it is done. Shred roast and sit aside.
Step 5

Heat oil in skillet on medium and working quickly dip each corn tortilla in oil turning once. Stack on plate. You just want to heat the tortilla without making it crispy. Don't worry about the tortillas being a bit greasy. Just use a good oil.
Step 6

Spoon some of the shredded beef, diced onions, jalapeno peppers and green chiles into each torilla and roll up. Placing seam side down in a greased 10 x 15 inch baking dish.
Step 7

Mix the enchilada sauce and tomato sauce in a bowl. Pour this mixture over the rolled enchiladas. If I have any remaining onions, jalapeno, or green chiles I spread these on top.
Step 8

Sprinke with the two cheeses. Cover tightly and bake in 350 degrees oven for 30 minutes.
Step 9

Remove cover and sprinkle with a little more of the cheeses. Bake an additional 10 to 15 minutes.
Step 10

Watch carefully so chesse does not try to burn.
Step 11

Sprinkly with chopped cilantro while hot and serve!!
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