One of the things I look for in a recipe is down-time – you know, that time when the dish is cooking all on its own, without a great deal of attention. That “down” time allows me to do other things – run a few errands, putter about the house, reorganize a closet or simply relax with a cup of tea and watch the clouds roll by.
This super easy, super tasty enchilada recipe does just that – gives me the down-time I crave after a long week at work. It’s amazing how many other things you can get accomplished in a few hours besides dinner.
In our house, dishes from around the world are always welcome at the table. I will admit, when dining out, the big three are American, Italian or Mexican. But that might just be because there’s an abundance of diners, ristoranti and cantinas choose from. Hubby’s all-time favorite is Mexican – be it at home or out for a bite to eat. I think when it comes to Mexican dishes, two of my favorites are Enchiladas and Huevos con Chorizo (and not just for breakfast). I like tamales served enchilada style, too. I guess I’m really about the sauces. Love sauces! One of the things I adore about French foods are all the cream sauces. Imagine my delight when I came across a recipe for Enchiladas with a cream sauce! Yum!
1 Small Roast beef, about 1 ½-2 lbs
1 Can Beef Broth
1 Package Taco Seasoning
Salt & Pepper to taste
¼ Teaspoon Chili powder
½ Cup Cilantro, chopped
½ Cup Onion, finely chopped
2 Cups Monterrey Jack Cheese, shredded and divided
1 Cup Mild Cheddar Cheese, shredded
16 Corn Tortillas
Cilantro Cream Sauce (recipe follows)
Preheat oven to 350-degrees.
Place beef in a roasting pan. Mix taco seasoning with beef broth, then pour seasoned broth and enough water to fill the pan half way up the sides.
Cover tightly with foil and cook at least 2-3 hours or until fork-tender. Shred the meat either with a fork or by hand. (I’m a hands on type shredded).
Heat a little oil in a skillet. Add cilantro and onions, stir until hot, about 5 minutes.
Add shredded meat and cook until warm but not hot. Remove from heat. Add 1 cup Monterey Jack and 1 cup Cheddar, stir to blend with meat mixture. Cover and set aside.
Spray griddle with cooking spray. Fry tortillas until soft and bendable, about 10 seconds per side. Blot with paper towel.
Divide meat-cheese mixture between tortillas, roll and place in 1 or 2 casserole dishes as necessary.
Cover enchiladas with cilantro cream sauce, top with remaining 1 cup of Monterrey Jack cheese and bake until hot, 6-8 minutes. Serve immediately.
Cilantro Cream Sauce
4 Bunches of Cilantro
1 Jalapeno from a jar of roasted Jalapenos, (seeds optional – depending upon desired heat)
1 Cup Heavy Cream
Salt & Pepper to taste
Blanch cilantro in boiling water for 30 seconds. Remove and place in a food processor with jalapeno. Puree and set aside.
Heat cream in a saucepan over medium-heat until reduced by half. Add cilantro puree. Adjust seasoning with salt and pepper. Set aside until ready to use.
A nice tossed salad of tomato wedges, iceberg lettuce, red onions and avocado is always good, too.