Makes 4 to 6 servings
|Red Chili Sauce|
|1-1/2||pounds boneless beef chuck shoulder, cut into 1-inch cubes|
|2||tablespoons vegetable oil|
|1/2||cup finely chopped white onion|
|3/4||cup beef broth|
|1||clove garlic, minced|
|1/2||teaspoon ground cloves|
|1/4||teaspoon anise seeds, crushed|
|12||(6-inch) corn tortillas|
|1||cup (4 ounces) shredded mild Cheddar cheese|
|3/4||cup sour cream|
|1/3||cup sliced pitted black olives|
|Basil sprig and tomato wedge for garnish|
- Prepare Red Chili Sauce.
- Sprinkle beef with salt. Brown beef in batches in hot oil in large skillet over medium-high heat 10 to 12 minutes. Remove to plate.
- Reduce heat to medium. Add onion; cook and stir 4 minutes or until onion is soft. Return beef to skillet. Stir in broth, raisins, garlic, cloves, anise seeds and 1/4 cup Red Chili Sauce. Bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer 1-1/2 to 2 hours until beef is very tender. Remove from heat. Using 2 forks, pull beef into coarse shreds in skillet. *
- Preheat oven to 375°F. Heat remaining Red Chili Sauce in medium skillet over medium heat until hot; remove from heat.
- Dip 1 tortilla in sauce with tongs a few seconds until limp. Drain off excess sauce. Spread about 3 tablespoons meat filling down center of tortilla. Roll up; place in 13X9-inch baking dish. Repeat with remaining tortillas, sauce and meat filling. Pour remaining sauce over enchiladas. Sprinkle cheese over top.
- Bake 25 minutes or until bubbly and cheese is melted. To serve, spoon sour cream down center of enchiladas. Sprinkle with olives. Garnish, if desired.
|Serving Size:||4 to 6 servings|
|Saturated Fat||15 g|
|Total Fat||35 g|
|Calories from Fat||48 %|
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