Beef Enchiladas

Beef Enchiladas

Beef Enchiladas


Makes 4 to 6 servings


Red Chili Sauce
1-1/2 pounds boneless beef chuck shoulder, cut into 1-inch cubes
1/2 teaspoon salt
2 tablespoons vegetable oil
1/2 cup finely chopped white onion
3/4 cup beef broth
1/4 cup raisins
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


  1. Prepare Red Chili Sauce.
  2. 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.
  3. 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. *
  4. Preheat oven to 375°F. Heat remaining Red Chili Sauce in medium skillet over medium heat until hot; remove from heat.
  5. 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.
  6. 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.

Nutritional Information

Serving Size: 4 to 6 servings
Calories 652
Calories from Fat 48 %
Total Fat 35 g
Saturated Fat 15 g
Cholesterol 99 mg
Carbohydrate 53 g
Fiber 7 g
Protein 34 g
Sodium 1034 mg

Dietary Exchange

Starch 2.5
Meat 4
Fat 4

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