Beef Enchiladas

The other night I had a nice big steak I bought to practice my searing skills. Sounds weird, I know. But that’s just how I roll!  LOL  Anyway, I had steak leftover and didn’t want it to go to waste.  I know a lot of people here in the United States like to make enchiladas with ground meat, but ground meat isn’t an often used ingredient in Mexico.  But steak is.  And I had enough to for these amazing, thumbs up enchiladas.  Oh, and if anyone tells you to use anything other than corn tortillas for enchiladas, let them know that it is then no longer an enchilada, but a burrito with sauce.  Here are a couple of tips for working with corn tortillas – first, use white corn whenever possible, they are more pliable; and second, warm the tortillas (no more than 2 at a time) in a skillet on medium to low heat.  Be sure to just warm and not cook, this will make them pliable for rolling without cracking or splitting.

Ingredients:

1 lb diced steak (you can sub with ground meat of your choice)
2 cups Quick and Easy Enchilada Sauce (can sub 16 oz no sugar added red enchilada sauce or salsa)
1/s tsp garlic powder
1 tsp Mexican Blend seasoning (such as Morton & Bassett)
1/2 tsp black pepper
1 ½ cups shredded cheddar cheese
1 cup reduced-fat sour cream (or plain Greek yogurt)
10 white corn tortillas
*for some heat, you can add a 4 oz can of green chile peppers

Preparation:

In large skillet, heat the steak through.  If using ground meat, cook over medium heat, breaking up while cooking.  Drain off any fat.

In a medium mixing bowl, add meat, garlic powder, Mexican blend seasoning, salt and pepper to taste. Stir to combine.  Next add 1/2 cup of enchilada sauce, 1/2 cup sour cream, and 1 cup of cheese.  Mix well.

Warm tortillas in skillet and place 1/2 cup meat mixture in center of tortilla.  Roll tightly and place seam side down in large baking dish lightly sprayed with non-stick cooking spray.  Combine the remaining enchilada sauce and 1/2 cup sour cream, spread over enchiladas.  Sprinkle remaining cheese over top and tent loosely with aluminum foil and bake until bubbly, about 30 minutes.  Remove from oven and garnish with your lettuce, tomato, avocado, sour cream, etc.

Wine Pairing Suggestions:

Grenache
Merlot
Sangiovese

Serves 6

Prep time: 30 minutes; Cooking time: 30 minutes

Beef Inchiladas

Beef Enchiladas

*Derived from Skinnyms.com


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