Wednesday, June 22, 2016
Make-Ahead Beef Enchiladas
With a hearty beef filling, gooey cheese and zesty sauce, this enchilada dish is impossible to resist—especially when topped with a cool dollop of sour cream. The best part: The filling simmers away untended in the slow cooker, freeing you up for other things. Cost: $4.90/serving
By Amanda Barnier and The Test Kitchen
Source: Canadian Living Magazine: February 2014
Prep time 30 minutes
Total time 7-1/2 hours
Portion size 5 servings
900 g stewing beef cubes
1 sweet onion, diced
3 cloves garlic, minced
1 jalapeno pepper, seeded and diced
1-1/2 cups (375 mL) sodium-reduced beef broth
1/2 cup (125 mL) bottled strained tomatoes, (passata)
1/4 cup (60 mL) tomato paste
1 tbsp (15 mL) ancho chili powder
2 tsp (10 mL) ground cumin
1 tsp (5 mL) dried oregano
1/2 tsp (2 mL) each salt and pepper
1/4 cup (60 mL) all-purpose flour
3 tbsp (45 mL) cold water
3 tbsp (45 mL) lime juice
10 small (7- inch/ 18 cm) soft flour tortillas
1-1/2 cups (375 mL) shredded Monterey Jack cheese
2 green onions, chopped
1/4 cup (60 mL) fresh cilantro leaves
In slow cooker, combine beef, onion, garlic, jalapeno pepper, broth, strained tomatoes, tomato paste, chili powder, cumin, oregano, salt and pepper. Cover and cook on low until beef is tender, 7 to 8 hours.
Using slotted spoon, transfer beef to bowl; using potato masher, break up beef until coarsely shredded.
Meanwhile, whisk together flour, cold water and lime juice. Whisk into liquid in slow cooker; cover and cook on high until slightly thickened, 15 minutes. Stir 2/3 cup of the sauce into shredded beef.
Make-ahead: Let sauce and beef mixture cool separately for 30 minutes. Cover and refrigerate in separate airtight containers for up to 2 days. Reheat separately; continue with recipe.
Spread 2/3 cup of the sauce in 13- x 9-inch (3 L) baking dish. Spoon heaping 1/3 cup of the beef mixture onto centre of each tortilla; roll up. Arrange, seam side down, in single layer in baking dish.
Pour remaining sauce over top. Sprinkle with cheese and green onions. Broil until cheese is melted, about 3 minutes. Garnish with cilantro.
Nutritional Information per serving: about
cal 691 pro 52g total fat 33g sat. fat 14g
carb 46g dietary fibre 4g sugar 7g chol 136mg
sodium 1,238mg potassium 1,000mg
calcium 30 iron 56 vit A 15 vit C 17