Tested till perfect Make-Ahead Beef Enchiladas
Make-Ahead Beef Enchiliadas
Photography by Jeff Coulson

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

Recipe4 out of 5 based on 21 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 7-1/2 hours
  • Portion size 5 servings

Ingredients

  • 900 g 900gstewing beef cubes
  • 1 1sweet onionsweet onions, diced
  • 3 3cloves garlic, minced
  • 1 1jalapeño pepperjalapeño peppers, seeded and diced
  • 1-1/2 cups 1-1/2cupssodium-reduced beef broth
  • 1/2 cup 1/2cupbottled strained tomatoes, (passata)
  • 1/4 cup 1/4cuptomato paste
  • 1 tbsp 1tbspancho chili powder
  • 2 tsp 2tspground cumin
  • 1 tsp 1tspdried oregano
  • 1/2 tsp 1/2tspeach salt and pepper
  • 1/4 cup 1/4cupall-purpose flour
  • 3 tbsp 3tbspcold water
  • 3 tbsp 3tbsplime juice
  • 10 small 10small(7- inch/ 18 cm) soft flour tortillas
  • 1-1/2 cups 1-1/2cupsshredded Monterey Jack cheese
  • 2 2green oniongreen onions, chopped
  • 1/4 cup 1/4cupfresh cilantro leaves
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Preparation

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

RDI%

calcium 30 iron 56 vit A 15 vit C 17
folate 49
This recipe is featured on 28 deliciously affordable meals and Enjoy a budget-friendly kitchen
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