Sour Cream Beef Enchiladas
(Shared recipe submitted by Ric.)
Ingredients
- 1 to 1-1/2 pounds thin cut beef sirloin, less than 1/4-inch thick (see notes below)
- Coarse pepper to taste
- 12 ounces red salsa
- 2 chopped green onions (see notes below)
- 3 to 4 ounces of chopped, pitted black olives
- 2 chipotle peppers in adobo sauce, minced
- 1 tablespoon of freshly chopped cilantro leaves
- 1 cup sharp cheddar, shredded, or more as required
- 16 to 20 corn tortillas, depending on size
- 16 ounces sour cream (can use reduced or fat-free)
- 1 can (12 ounces) of enchilada sauce, medium heat (see notes below)
Sear the meat, on medium heat, adding pepper as required and the chopped green onions and chopped olives. Once the meat is seared on both sides, back off the heat to low or medium-low. Add salsa, chipotle peppers, and cilantro, stirring as you go. Cook, covered, on low, stirring every 30 to 40 minutes, until the meat separates easily with a fork, about 3 to 4 hours. If things get thick, add 1/4 to 1/2 cup of water, or more salsa. (Once done, you can save the enchilada meat for later prep after cool down by storing in a plastic container in the fridge.)
To prepare the tortillas, heat each in a little corn, vegetable or peanut oil at medium heat in a fry pan for at least 10 to 15 seconds to prevent the tortilla from cracking and spilling the contents during rolling. Remember to flip the tortilla while heating! (You can also preheat in the microwave for 10 to 15 seconds, depending on wattage, being very careful not to let the tortillas dry out.)
Place 1 to 2 tablespoons of the meat mixture into each corn tortilla with a teaspoon of sour cream, a spoonful or more of salsa and enchilada sauce and a sprinkle of the cheddar cheese. Roll the tortillas and place in a nonstick pan sprayed with cooking oil. Cover with the remaining cheese, enchilada sauce and sour cream and cover with foil. (Can be baked immediately or refrigerated for future use. Six enchiladas will fit in a 10.5x7-inch pan.)
Bake in a preheated 325° F oven until hot, 20 to 25 minutes. (Add 5 to 10 minutes if the enchiladas were made ahead and are cold.) Serve with your favorite sides, such as Spanish rice and refried beans.
Notes: Cheaper cuts of meat will work. I add fresh, finely chopped cilantro and one minced chipotle pepper in adobo sauce to the salsa for the wonderful taste of cilantro and the smoky flavor of chipotle, allowing the salsa to inherit the character of both overnight. If green onions are not available, shallot will do. Any red enchilada sauce in mild to medium heat will work. Just keep in mind that, as it cooks, the heat will be reduced. Never, ever after searing cook the enchilada meat above low or medium-low, depending on your burner. You will dry it out and ruin the flavor of the salsa. Keep in mind that we are using the liquid of the salsa essentially to 'simmer', or break down the meat, over several hours. Take your time and enjoy the wonderful scents that fill the air. The meat will be ready when it just separates with a fork. As it cools down during storage or tortilla prep, it will be just right for filling a corn tortilla.
Additional recipes submitted by Ric:
Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com.
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