Enchiladas a la Greg
Posted by Greg at 8/4/2009 5:36 PM 
Categories: Adventures in Cooking
Tags: Cooking Austin Mexican Food Greg
Categories: Adventures in Cooking
Tags: Cooking Austin Mexican Food Greg
Having moved back to Austin, I have really enjoyed getting back into the groove of revisiting favorite restaurants, finding a few new restaurants and sharing time over great food with friends and family both.
However, instead of sharing one of those adventures with you next, I have decided to share my latest adventure in cooking, Shredded Beef Green Chile Enchiladas.
I'll admit, when I started this, I didn't have much of an idea where it was going. I grabbed two chuck roasts, each about 3 lbs. When I got them home I threw them into a crockpot with:
salt
pepper
a good bit of cumin (I don't measure, but I'll say just over a tablespoon, maybe close to two)
cayenne
chili powder
an 8 ounce jar of green chile salsa
a 7 ounce can of chipotle salsa
2 four ounce cans of green chiles (medium)
a medium onion chopped
2 teaspoons of minced garlic
I set the crock pot to high, locked the lid down and walked away for about 6 hours. When I came back, I stirred things around, used two forks to shred the beef (discarding the fat and spooning off some extra fat), added some Chipotle Tabasco Sauce and let it go for another hour before turning it to low for a few hours, then it went in the fridge over night.
The next day, I took a 9x13 baking dish and poured in a layer of Green Chile Enchilada Sauce (medium spicy, 8 ounce cans). I took 8 flour tortillas and into each one I put:
Refried beans (also just a good canned variety)
Mexican Four Cheese Blend
Some of the Shredded Beef
Some fresh cilantro
I then rolled each of those seam side down into the baking dish. To the top I added what refried beans I had left, a second can of the Green Chile Enchilada sauce (Hatch was the brand I used and I really liked it), the rest of the package of Kraft Shredded Mexican Four Cheese Blend, and a half package of Shredded Monterey Jack cheese.
That all went in the oven at 350 degrees (with Tin Foil over it) for 25 minutes. I then removed the Tin Foil and let it go another 10 minutes until the cheese was fully melted and the sauce was bubbling.
That sat and cooled for a bit, then I served it up...and have to admit. I outdid myself. Of course, I have a TON of shredded beef left. But I intend to freeze some and find out what I can do with the rest. Tonight, more Enchiladas. Tomorrow night, who knows?
That sounds so good!
Reply to this
This recipe is getting forwarded to the wife! I hope I'm not too much of a wuss for the cayenne and chili powder, though. (Yes, I AM a wuss, but the question is how MUCH, you see.)
Reply to this
I'm gonna have to try that out!
Reply to this