The BEST EVER Enchiladas

• Vegetarian

• Produce

  • 3 cloves Garlic
  • 2 (4oz cans Green chiles
  • 1/2 cup Onions

• Condiments

  • 3 Splashes of hot sauce
  • 3 (8oz cans Tomato sauce

• Baking & Spices

  • 2 tbsp Chili powder

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tbsp Cumin, ground

• Bread & Baked Goods

  • 10 Flour tortillas

• Dairy

  • 3 cups Pepper jack or mont. jack cheese

Found on mrshappyhomemaker.com

Ingredients

• For the enchiladas:
• 1 recipe Mexican Style Meat (printable recipe below this recipe)
• 3-3.5 cups shredded Pepper Jack or Mont. Jack cheese
• 10-12 flour tortillas, burrito size
• For the enchilada sauce:
• 1 tablespoon olive oil
• ½ cup minced onions
• 3 cloves garlic, minced
• 3 (8oz) cans tomato sauce
• 2 (4oz) cans chopped green chiles
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• a few splashes of hot sauce to taste (optional)
• 4 pounds of beef, pork, or chicken (cheap cuts of meat work well for this)
• good amount of salt & pepper to season meat with
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 (7oz) diced green chile peppers, undrained
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 tablespoons garlic powder
• 1 (5 ounce) bottle hot pepper sauce (I like Franks hot sauce or Cholula)
• ¼ cup of water

Directions

• Preheat your oven to 350 degrees.
• For the enchilada sauce:
• Heat the olive oil in a saucepan. Saute the onions until soft & translucent. Add the garlic & saute for 1 minute. Stir in the tomato sauce, green chiles, chili powder, cumin, & hot sauce (if using). Cook on medium/low heat for 10 minutes, stirring often.
• For the enchiladas:
• Pour a little bit of the enchilada sauce in the bottom of a 9x13 pan, just enough to cover the bottom. Lay out the flour tortillas & spoon in a few heaping spoonfuls of the Mexican Style Meat. Then spoon in a couple heaping spoonfuls of shredded cheese, to your liking. Roll like a burrito & place in the baking dish. Repeat until all the tortillas are used.
• Cover completely with the remaining sauce. Sprinkle the remaining shredded cheese on top. Bake, uncovered, for 25-30 minutes.
• Trim the meat of any excess fat, and season well with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the meat in the hot skillet, and sear it quickly on all sides.
• Transfer the meat to a slow cooker and top it with the chopped onion. Season with chopped green chiles, chili powder, cumin, garlic powder, & hot pepper sauce.
• Cover, and cook on low for 8 hours or until meat is tender & falling apart, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker (add more liquid if need be).
• Transfer the meat to a bowl and shred it using two forks.