Beef Enchiladas

For Mexican Style Meat

Ingredients

4 pounds of beef pork, or chicken (cheap cuts of meat work well for this)
good amount of salt & pepper to season meat
2 tablespoons olive oil
1 large onion chopped
3 cans (7oz each) diced green chile peppers, undrained
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons garlic powder
1 5 ounce bottle hot pepper sauce (or less to taste)
¼ cup of water

Directions

• Trim the meat of any excess fat, and season well with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the meat in the hot skillet, and sear it quickly on all sides.
• Transfer the meat to a slow cooker and top it with the chopped onion. Season with chopped green chiles, chili powder, cumin, garlic powder, & hot pepper sauce.
• Cover, and cook on low for 8 hours or until meat is tender & falling apart, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker (add more liquid if need be).
• Transfer the meat to a bowl and shred it using two forks.
  If the meat comes out 'wetter' than your tastes, feel free to strain any extra juice. If you're going to freeze any of the meat, add the strained liquid back to the portion you're going to freeze for best results.

For the Enchiladas

Ingredients

1 recipe Mexican Style Meat (above)
3-3.5 cups shredded Pepper Jack or Mont. Jack cheese
10-12 flour tortillas burrito size

For the enchilada sauce:
1 tablespoon olive oil
½ cup minced onions
3 cloves garlic minced
3 8oz cans tomato sauce
2 4oz cans chopped green chiles
2 tablespoons chili powder
1 tablespoon ground cumin
a few splashes of hot sauce to taste optional

Directions

• Preheat your oven to 350 degrees.
• For the enchilada sauce: Heat the olive oil in a saucepan. Saute the onions until soft & translucent. Add the garlic & saute for 1 minute. Stir in the tomato sauce, green chiles, chili powder, cumin, & hot sauce (if using). Cook on medium/low heat for 10 minutes, stirring often.
• For the enchiladas: Pour a little bit of the enchilada sauce in the bottom of a 9x13 pan, just enough to cover the bottom. Lay out the flour tortillas & spoon in a few heaping spoonfuls of the Mexican Style Meat. Then spoon in a couple heaping spoonfuls of shredded cheese, to your liking. Roll like a burrito & place in the baking dish. Repeat until all the tortillas are used.
• Cover completely with the remaining sauce. Sprinkle the remaining shredded cheese on top. Bake, uncovered, for 25-30 minutes.

 Notes: We have no shortage of enchilada recipes on this blog, but not many that have beef. This is a pretty involved recipe, but if I remember correctly (all the way back from February 2018) it was pretty tasty. We will have to make these again. I am pretty certain we didn't use a whole bottle of hot sauce, but I can't remember for sure. I am sure I tried to keep the meat on the mild side of things. I got this recipe from a friend when I was in a recipe slump and asked on social media for recommendations.

Source: Mrs. Happy Homemaker