Wednesday, January 28, 2015

Shredded Beef Enchiladas

4-12 oz cans roast beef
3 T red wine vinegar
1 T chili powder
1 T cumin
1 onion, diced
8 oz green chiles
1 T flour
2 c sour cream
2 c shredded jack cheese, divided
20 corn tortillas

Heat oven to 375. Mix beef, vinegar, chili powder and cumin.  Saute onion till soft, mix in chiles and flour.  Cook 2 min.  Stir in sour cream and 1/2 of the cheese.  Reduce heat to low and cook 10 min.
Soften tortillas in oil 30 sec or microwave, or just have crumbly tortillas. ;)
In each tortilla, scoop 1/4 cup beef mixture, and 1/4 cup sour cream mixture.  Roll and sprinkle with 1 cup Jack cheese.  Cook 30 min.

Food storage:  canned onion is a great sub!

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