Recipes for Free - where all
recipes are always free!
Recipes for Free - where all
recipes are always free!
Ingredients:
2 to 3 tablespoons oil
2 yellow onions, diced
8 to 10 cloves of garlic, minced
1 Anaheim chili, seeded and chopped
1 small hot chili, seeded and minced (or to taste)
3 to 4 cups of shredded beef
1/4 cup chopped fresh cilantro
2 cups of Salsa
1 cup beef stock, broth or bouillon
12 large corn tortillas
1/2 cup grated Cheddar type cheese
1/2 cup grated Mozzarella or other string type cheese
Directions:
Heat oil in a heavy skillet and lightly saute the garlic and onions. Add the
chilies and sauté until they are softish and hot through but not yet beginning
to brown. Allow to cool, then put into a bowl with the shredded beef and cilantro.
Pour the Salsa Jojo and the beef stock into a skillet, mix thoroughly and heat.
One at a time, dip the tortillas into the Salsa Rojo mixture and lay on a plate.
Put 2 to 3 spoons full of the beef filling in a line at one end of the tortilla
and then roll up. Put into a baking dish, seam side down. Continue until all
tortillas are filled.
Pour the sauce in the skillet over them and put them into
a 350° oven and bake for about 35 to 45 minutes, or until the sauce is bubbling
and the enchiladas are beginning to brown around the edges.
Mix the cheeses together
and sprinkle over the enchiladas. Return to the oven and bake until the cheese
is melted.
