After making a pot roast for dinner one Sunday I had quite a bit of really tender meat left over. I decided that I wanted to use the meat in a different way. My idea was to make Beef Enchilada's. I didn't want to use canned Enchilada Sauce and I remembered that my daughter had a recipe from a friend that she really liked so I decided to give it a try. I also made cheese enchilada's with the sauce. The end product was very successful.
Half cheese and half beef.
Freezer meals for my mother-in-law!
The end product!
Left over pot roast, chopped in food processor
2 4 oz. can diced green Chile's
12-14 corn tortillas (I love to buy them at the Tenochtitlan Market in Orem where they are made fresh daily!)
Monterrey Jack cheese, shredded
Cheddar Cheese, shredded
1/2-1 c. onion, chopped
Red Enchilada Sauce
¼ cup butter
¼ cup flour
1 46 oz. can tomato juice
1 can El pato 7-¾ oz Mexican style hot sauce (yellow can)
1 tsp. Mexican oregano
2 tsp. salt
1 tsp. cumin
2 tsp. vinegar
Combine butter and flour in a large pot over medium heat. Stir to make a
paste. Remove from stove and while stirring add the remaining ingredients. Bring to a boil over medium heat. Once boiling simmer on low until sauce thickens.
Place a small amount of the sauce in the bottom of the pan take the meat or cheese mixture place in the corn tortilla and roll, place seam side down. Fill the pan, cover and add more cheese on top. Cover with foil and place in a 350 oven for 25 mins. Take the foil off of the pan and cook for 5 more mins. until cheese is browned. Serve with refried beans, sour cream, and guacamole.
¼ cup butter
¼ cup flour
1 46 oz. can tomato juice
1 can El pato 7-¾ oz Mexican style hot sauce (yellow can)
1 tsp. Mexican oregano
2 tsp. salt
1 tsp. cumin
2 tsp. vinegar
Combine butter and flour in a large pot over medium heat. Stir to make a
paste. Remove from stove and while stirring add the remaining ingredients. Bring to a boil over medium heat. Once boiling simmer on low until sauce thickens.
Place a small amount of the sauce in the bottom of the pan take the meat or cheese mixture place in the corn tortilla and roll, place seam side down. Fill the pan, cover and add more cheese on top. Cover with foil and place in a 350 oven for 25 mins. Take the foil off of the pan and cook for 5 more mins. until cheese is browned. Serve with refried beans, sour cream, and guacamole.
(these are very mild and could use some extra spice if desired)
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