Slow cooked and shredded beef, wrapped in corn tortillas and baked in red chili sauce, with melted cheese and sour cream.
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Serves 4
INGREDIENTS
▪ Canola Oil — 2 Tbsp
▪ Corn Tortillas — 12
▪ Red Enchilada Sauce
▪ Monterey Jack Cheese — 8 oz
▪ Sour Cream
▪ Shredded Beef — 1 lb
In advance: Defrost shredded beef.
1. Preheat oven to 350 degrees.
2. Reheat beef in saucepan or microwave.
3. Lightly oil griddle or frying pan. Pre-heat over med heat. Lightly grill corn tortillas 2-3 minutes on each side. Set aside.
4. Put half of enchilada sauce in baking dish.
5. Divide beef into 12 portions. Roll 1 portion of beef into each tortilla and place into sauce in baking dish, folded side facing down.
6. Top with remaining sauce and then cheese.
7. Bake until cheese is melted and bubbly and enchiladas are heated through, about 10-15 minutes.
8. Serve 3 per plate and top with remaining sauce and sour cream.
Personal Prep Chef 