Enchiladas

I am in love with this recipe. My friend Katie invited us over to house for dinner and this was such a delight to eat! It is better than any restaurant enchilada and her mother invented it!

I love these as much, if not more, than any restaurant enchilada I have had. My mom came up with the recipe. She uses the beef mixture for her famous Chimichangas. It is so good and pretty easy to make. The enchiladas require some work to prepare and assemble but are well worth the effort. They are great as leftovers too so I always make enough to fee my family for two nights.


Shredded Beef Enchiladas

1 roast
1 large onion
1 tsp cumin
1/4 tsp garlic powder
2 tsp salt
oil
2 small cans chopped green chilies
1 pkg corn tortillas
1 can red enchilada sauce
1 can cream of mushroom sauce
shredded cheese

Mom, here is the recipe I told you about. Can you pick up these items for me or have someone do it for you, and I will gladly pay you when I see you? I think everyone will love the recipe.!!!

Cook one roast - slow cook in a dutch oven size pan with lid on. Put in 200 degree oven over night until it falls apart. I used a cross rib roast. I usually put it in at 10 pm and check it 11 or 12 hours later, if it isn't falling apart - keep it in for another hour or two until it does.

Drain and reserve juices. Remove all fat from meat and break into large chunks.

Saute 1 large chopped onion in 3 Tablespoons oil. Add to meat with 2 cans diced green chilies and skimmed juice from meat (skim the fat off juice before adding) , and add the seasonings listed above.

Refrigerate overnight. ( I usually take roast out of oven in morning, season and refreigerate unitl time to assemble that evening)

Reheat meat.optional

Cook corn tortillas briefly in hot oil, turning once. Drain on paper towel and let cool enough to handle.

Mix equal parts red enchilada sauce and cream of mushroom soup. Dip cooked tortillas in enchilada sauce, spoon meat mixture onto tortilla and top with shredded cheese. Roll up and place, seam side down in a 9 x 13 pan. Pour some leftover sauce over enchiladas and top with more cheese. Bake at 350 for 30 minutes, or longer if you refrigerate them first