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   This one is a little difficult because of the beef. We use chuck roast and it takes a long time to get it truly tender. Ground beef could be used but it isn't nearly as good. Once the beef is tender the rest all goes together pretty easily and the result is worth the trouble. If you like heat, try mixing up a little Lime Sour Cream Sauce to go with it as a cooldown. 

                     Beef Enchilladas
                              Bill and Carol
3 cups pulled beef           6 8" flour tortillas
2 oz. canned chilis   1/2 onion   1/2 cup sour cream
3/4 cup salsa   1 cup shredded cheese    Cotija cheese
                   sauce
  3 Tbs each oil and flour     1 tsp sugar
2 cups vegetable  or chicken broth
3 tbs tomato paste     2 tsp ketchup
                   2 tsp cumin    1/2 tsp garlic powder
1/4 tsp oregano    2 Tbs chili powder
1 tsp white vinegar      pinch of cinnamon

Instructions


First you have to slow cook a chuck roast to get it truly tender. If you do a pot roast separately save some of the meat for these. It takes a long time to get one tender and juicy but is worth the wait. It seems best if sealed in an oven bag or sous vide. For the latter it may take 24-48 hours at 175F.

Dice onion small and microwave for 1 and 1/2 minutes. Pull beef then add chilis and onion with salt and pepper to taste. Mix together. You may want to divide into equal piles as you will be filling and rolling the enchilladas one at a time.

Mix the sour cream and salsa. Warm tortillas 3 at a time for 30 seconds in microwave with a damp paper towel on top to soften to make them easy to roll.

Mix dry ingredients and set aside. Measure the broth out. Begin by heating the oil until hot. Add the dry ingredients and cook until the color deepens just a little. Add the broth, tomato paste, and ketchup. Simmer on low heat for 7-10 minutes then take off heat and add the vinegar. Add salt and pepper to taste.

Paint the salsa/sour cream mix on a tortilla then add the beef. Roll up into a tube and place in pan. Do 5 more. Pour sauce over then add cheese. Bake at 325F for 20 minutes. Sprinkle some Cotija cheese on top. 

Notes - We like a little heat, but not very much. If you like more first taste the canned chilis. They vary a lot in how hot they are. If you want more you can add cayenne or hot sauce to get it where you want it.