1 cup grated sharp Cheddar cheese or 1 cup cubed Monterey jack cheese
Prepare meat filling: In medium skillet, over low heat, sauté chuck
with 1 clove garlic, 2 teaspoons salt, 1 tablespoon vinegar, the
tequila and chili powder until chuck is browned. Stir in kidney
Make tomato sauce: In hot oil in skillet, sauté garlic and onion
until golden. Remove from heat. Stir in flour until smooth; stir
in tomato puree, vinegar and bouillon cube dissolved in boiling
Bring mixture to boiling point, stirring, over medium heat.
Add chiles, cumin, salt and pepper; simmer, uncovered and stirring
occasionally, about 5 minutes.
To assemble enchiladas: Heat oven to 350 degrees F. Place about
1/3 cup filling in center of each tortilla; roll up. Arrange, seam
side down, in a 13 x 9 x 1-inch baking dish. Pour tomato sauce over
all; sprinkle with cheese.
Bake for 25 minutes.
Makes 10 small, 5 large servings.
Meat filling and tomato sauce may be made ahead of time and
refrigerated. Reheat slightly to serve.
Posted by Olga at Recipe Goldmine 5/3/02 7:21:55 pm.
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