This is going to be food week here on the blog- well, at least there’ll be four days of recipes this week! I hope to get some ranching stories told too, as well as share some stories about last week’s calving. That said, I don’t know if time will allow for all of that because you know, I do have cowgirl’n to do as well!
First up, are some shredded beef enchiladas. It’s a great thing to do with leftover shredded beef- or shoot- you could even make a roast and shred it simply because you were craving these!
What you will need to make this loveliness is:
About 2 cups of shredded beef (slow cook it in the oven overnight- or in a crock pot on low overnight). I’m going to assume that all my readers know how to shred a beef roast!
8 flour or corn tortillas (I will say that corn is more “authentic” but it’s also more time consuming. So flour will work if you’re in hurry and feel like making less of a mess).
7oz can of diced roasted green chiles (or you can make your own)!
1 1/2 cups of salsa verde (or you can make your own). Something tomatillo based would be best.
Garlic Salt and Cumin (to taste)
1/2 cup diced onion
2 tblsp olive oil
1 cup of shredded cheese (Monterey Jack, Cheddar, Pepper Jack or any combination of those)
For the sour cream sauce:
1/2 stick of butter
3/4 tablespoons of flour
1 1/2 cups sour cream
1 1/2 cups half/half (or milk if you want to be healthier)
2-3 beef bullion cubes
1 cup water
cumin, salt and pepper to taste
To make the filling:
Add the chopped onion to a pan with the olive oil. Saute until transparent.
Then add the beef, your green chiles and warm through, adding garlic salt and cumin to taste. I added about a 1/2 tablespoon of cumin and 1 teaspoon of garlic salt, but whatever suits your taste will be lovely. If you had some fresh cilantro to throw into the warmed beef mixture that’d be super awesome too!
Once warmed through, spread the mixture evenly over your 8 tortillas and top with shredded cheese. Tuck them together in a casserole dish and start the sauce. While you do that, it’s best to pre-heat the oven to 350. Doesn’t the temperature 350 get a lot of love in the world of baking? I mean, let’s think about this for a minute- most recipes call for some form of 350 degrees!
Now it’s on to making the yummy sour cream sauce. Usually sour cream sauce is for chicken enchiladas, but it’s so good, I figured that beef should get some love too, you know?
Add your butter and flour to the same pan in which you warmed the beef mixture. Let’s face it. There’s always good flavor left over from something like that, and I figure why waste it. I use a cast iron skillet for these sort of endeavors, so you get added flavor from the pan. You’ll want to make a basic roux and wisk that together that for a few minutes until it turns a golden brown. Then add in your sour cream, milk or half and half, and your bullion cubes- dissolved in the water, and bring to a boil, cooking until smooth. Add your salt (as needed) pepper and cumin.
When the sauce is seasoned to your taste, pour it over the enchiladas and top each with two tablespoons of green salsa and shredded cheese.
Bake it in the oven for about 15 minutes (or until the cheese is melted and the sauce is bubbly).
Here’s the little goodie served up. I topped it with another couple tablespoons of salsa verde. If you had fresh cilantro, I’d totally throw some of that on top too!
Now, mix up a margarita and enjoy!
Happy Tuesday and Happy Trails!