This is such an easy recipe with amazing flavor.
If you read my last post, I know your probably a little surprised, but this was the
last thing I cooked before the challenge started. It was so good.
The meat is cooked in the crockpot, then broken up with a little of the sauce in a hot
skillet with olive oil for a few minutes to let the meat absorb sauce/reduce before
you fill the shells. It's a great "make ahead" too.
I baked them in the oven at a fairly high temperature to not only melt the cheese, but get a slight caramelization on the enchilada sauce.
Speaking of enchilada sauce, I used canned for this dish, but I have a super easy enchilada sauce recipe that I usually use. You can find the recipe here.
FABULOUS!
Linked with Sunflower Supper Club: Weekend Potluck, Rattlebridge Farm: Foodie Friday,
Beef and Cheese Burritos
6-8 burritos
2 lbs stew meat
19 oz can Enchilada sauce
2 tsp beef bouillon
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tbsp olive oil
5 oz Sharp Cheddar cheese
Flour or corn tortillas
Cook the stew meat in the crockpot by placing the meat in first; sprinkle over 2 tsp of beef bouillon, garlic powder onion powder and cumin; then cover with enchilada sauce. Cook on low for 7-8 hours.
Preheat oven to 400*.
Heat up a skillet with the olive oil. Remove meat with a slotted spoon with just a little of the sauce (about 1/4 cup or so), and add to skillet. Smash up the meat with a spoon and simmer until any liquid is absorbed by the meat (don't get it too dry). Remove to a bowl. Grate up the cheddar cheese.
In the same skillet, add the rest of the sauce. Dip the tortilla shells in the sauce; fill with meat and cheese, and roll. Place into a 9x13 baking dish. (I actually put a little sauce into the bottom of my dish, laid the tortilla in, flipped it over and filled and rolled it in the pan). Once all shells are filled, pour over any remaining sauce and top with remaining/additional cheese.
Bake uncovered for 15-20 minutes.
Adapted from Chef in Training.