Spicy Beef Enchiladas
Ingredients
- 2 lbs boneless beef roast ⓘ
- 3 cups beef broth ⓘ
- 1 (16 ounce) can tomatoes ⓘ
- 3 garlic cloves, minced ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon fresh ground black pepper ⓘ
- 1/4 teaspoon ground cumin ⓘ
- 1/4 teaspoon ground coriander ⓘ
- 1/2 teaspoon chili powder ⓘ
- 3 dashes hot pepper sauce (or to taste) ⓘ
- 1 (4 ounce) can green chilies, diced ⓘ
- 1 onion, roughly chopped
- 1 small green bell pepper, pith and seeds removed cut into strips ⓘ
- 1 small red bell pepper, pith and seeds removed cut into strips ⓘ
- 1 tablespoon olive oil ⓘ
- 8 flour tortillas ⓘ
- 1 cup mexican cheese (grated 3 cheese blend) ⓘ
- 1 cup monterey jack pepper cheese, grated ⓘ
Instructions
- In a large pot put the beef roast, tomatoes, beef broth, garlic, salt, cumin, chili powder, coriander and hot pepper sauce.
- Bring to a boil then reduce heat, cover and simmer for 2 1/2 to 3 hours or until meat is very tender and can be shredded.
- Remove beef and allow to cool then separate into shreds with a fork, set aside.
- Reduce the cooking liquid to 2 cups then stir in the diced chilies.
- Pour 1 cup of the sauce into a 9x13 baking dish.
- In a skillet heat the olive oil, place onions and bell pepper strips and saute till fork tender.
- Put shredded beef, bell pepper strips and onions with a sprinkle of the cheeses onto each flour tortilla. Roll up and place into baking dish.
- Top with the rest of the grated cheeses, and pour the remaining 1 cup sauce over the tortillas. Bake at 375 degrees for 35-40 minutes.
- Garnish with sour cream, olives, and green onions.
Nutrition & Diet Analysis (per serving)
940
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).