See Also: Beef Enchiladas(recipes)
Fiesta Beef Enchiladas(recipes)
Layered Beef Enchiladas(recipes)
Ham and Egg Enchiladas(recipes)
Chicken Enchiladas(recipes)
Cheese Enchiladas(recipes)
Flat Blue Enchiladas(recipes)
Green Enchiladas with Chicken(recipes)
Chicken Ricotta Enchiladas(recipes)
Cheesy Chicken Enchiladas(recipes)

Beef Enchiladas (recipes)


Beef Enchiladas

Yield: Makes 4 to 6 servings



Ingredients:



Red Chili Sauce (recipe follows)

1-1/2pounds boneless beef chuck shoulder, cut into 1-inch cubes

1/2teaspoon salt

2tablespoons vegetable oil

1/2cup finely chopped white onion

3/4cup beef broth

1/4cup raisins

1clove garlic, minced

1/2teaspoon ground cloves

1/4teaspoon anise seeds, crushed

12(6-inch) corn tortillas

1cup (4 ounces) shredded mild Cheddar cheese

3/4cup sour cream

1/3cup sliced pitted black olives

Basil sprig and tomato wedge for garnish









Preparation:





1.Prepare Red Chili Sauce.2.Sprinkle beef with salt. Brown beef in batches in hot oil in large skillet over medium-high heat 10 to 12 minutes. Remove to plate. 3.Reduce heat to medium. Add onion; cook and stir 4 minutes or until onion is soft. Return beef to skillet. Stir in broth, raisins, garlic, cloves, anise seeds and 1/4 cup Red Chili Sauce. Bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer 1-1/2 to 2 hours until beef is very tender. Remove from heat. Using 2 forks, pull beef into coarse shreds in skillet. **Beef mixture can be frozen at this point. Store in resealable plastic freezer bags. Thaw in refrigerator before proceeding as directed.4.Preheat oven to 375°F. Heat remaining Red Chili Sauce in medium skillet over medium heat until hot; remove from heat.5.Dip 1 tortilla in sauce with tongs a few seconds until limp. Drain off excess sauce. Spread about 3 tablespoons meat filling down center of tortilla. Roll up; place in 13X9-inch baking dish. Repeat with remaining tortillas, sauce and meat filling. Pour remaining sauce over enchiladas. Sprinkle cheese over top.6.Bake 25 minutes or until bubbly and cheese is melted. To serve, spoon sour cream down center of enchiladas. Sprinkle with olives. Garnish, if desired.









Nutritional Information:







Serving Size: 4 to 6 servings







Sodium

1034 mg







Protein

34 g







Fiber

7 g







Carbohydrate

53 g







Cholesterol

99 mg







Saturated Fat

15 g







Total Fat

35 g







Calories from Fat

48 %







Calories

652









Dietary Exchange:







Fat

4







Meat

4







Starch

2.5







Red Chili Sauce

Yield: Makes about 2-1/2 cups



Ingredients:



3ounces dried ancho chilies (about 5), seeded, deveined and rinsed

2-1/2cups boiling water

2tablespoons vegetable oil

2tablespoons tomato paste

1clove garlic, minced

1/2teaspoon salt

1/2teaspoon dried oregano leaves

1/4teaspoon ground cumin

1/4teaspoon ground coriander









Preparation:





1.Place chilies in medium bowl; cover with boiling water. Let stand 1 hour.2.Place chilies along with soaking water in blender; blend until smooth.3.Whisk together chili mixture and remaining ingredients in medium saucepan. Bring to a boil. Reduce heat. Cover and simmer 10 minutes, stirring occasionally.







Note:

Sauce can be covered and refrigerated up to 3 days or frozen up to 1 month.





Nutritional Information:







Serving Size: 2 tablespoons







Sodium

75 mg







Protein

>1 g







Fiber

1 g







Carbohydrate

3 g







Saturated Fat

>1 g







Total Fat

2 g







Calories from Fat

48 %







Calories

28









Dietary Exchange:







Fat

.5