Make-Ahead Beef Enchiladas

Make-Ahead Beef Enchiliadas image Author: Canadian Living Credits: Make-Ahead Beef Enchiliadas image

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

  • Portion size 5 servings

Ingredients

  • 900 g stewing beef cubes
  • 1 sweet onion diced
  • 3 cloves garlic minced
  • 1 jalapeño pepper seeded and diced
  • 1 1/2 cup sodium-reduced beef broth
  • 1/2 cup bottled strained tomatoes (passata)
  • 1/4 cup tomato paste
  • 1 tablespoon ancho chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon each salt and pepper
  • 1/4 cup all-purpose flour
  • 3 tablespoons cold water
  • 3 tablespoons lime juice
  • 10 small soft flour tortillas
  • 1 1/2 cup shredded Monterey Jack cheese
  • 2 green onion chopped
  • 1/4 cup fresh cilantro leaves

Method

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 facts per serving: about

  • Fibre 4 g
  • Sodium 1238 mg
  • Sugars 7 g
  • Protein 52 g
  • Calories 691.0
  • Total fat 33 g
  • Potassium 1000 mg
  • Cholesterol 136 mg
  • Saturated fat 14 g
  • Total carbohydrate 46 g

%RDI

  • Iron 56.0
  • Fibre 0.0
  • Folate 49.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 30.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 15.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Make-Ahead Beef Enchiladas