Beef Fajita Ranchero Enchiladas
From squirrel_nut 16 years ago
- 60 minutes to make
- Serves 6
Beef Fajita Enchiladas smothered in a delicious Ranchero salsa.
Ingredients
- *Ranchero Salsa* shopping list
- 2 Tbs olive oil shopping list
- 1 cup white onion - minced shopping list
- 1/2 cup celery - chopped shopping list
- 1/2 cup green bell pepper - chopped shopping list
- 1 tsp cumin (Comino) shopping list
- 1/2 tsp dried oregano shopping list
- 1 tsp granulated garlic shopping list
- 1.5 tsp salt shopping list
- 1/4 tsp black pepper shopping list
- 1 Tbs corn Starch shopping list
- 14.5 oz can whole tomatoes - broken up. shopping list
- 2.5 cups chicken broth shopping list
- (if you want it spicy, add any one of these to taste... 0.5 tsp New Mexico red chili powder -or- 2 pickled jalapenos, minced -or- 1 lrg Chipotle pepper in Adabo sauce. or skip the peppers for a mild but flavorful salsa) shopping list
- *Enchiladas* shopping list
- 1 lb marinated beef Fajita shopping list
- 24 yellow corn tortillas shopping list
- 3 cups monterey jack cheese or Mex Mix shopping list
- 1 med white onion - cut in half shopping list
- 1 small green bell pepper - quartered shopping list
How to make it
- Salsa Preparation:
- using a thick sauce pan, heat the oil and add the onion, bell pepper and celery. saute until soft and the onions are brown (usually 2-3 minutes)
- add the remaining ingredients and simmer on low heat for 20 minutes. only use 2 cups of broth. reserve 1/2 cup for later.
- let cool slightly then blend well in a food processor.
- set sauce aside for later. extra sauce keeps for 2 weeks in the fridge.
- Fajita Preparation:
- fire up your charcoal grill with plenty of coals.
- grill the Fajitas until medium to med-rare, do not overcook.
- remove from grill and let sit for atleast 10 minutes.
- while you are waiting for the Fajita meat, place the Onion and Bell Pepper on the grill until well browned and soft, turning once.
- cut the Fajitas, onion and bell pepper into long thin slices.
- combine the Fajita, onion, bell pepper and 2 cups of cheese in a large bowl and mix by hand. this is your tortilla filling.
- Make the Enchiladas:
- in a small, shallow skillet, heat the reserved chicken broth to just less than a boil.
- run the corn tortillas through the broth for 2sec on each side. then briefly coat each side of the tortilla with the Ranchero Sauce. stack 'em up.
- in a large casserole dish, take each torilla and add approx 2 Tbs of filling before rolling up. place in dish side-by-side.
- extra filling can be sprinkled on top or used to make additional enchiladas.
- pour the Ranchero Salsa over the enchiladas.
- sprinkle the remaining 1 cup of cheese over the top as well.
- bake at 350deg for 30min until bubbly hot.
- these freeze very well prior to cooking if you find that there are too many enchiladas... if thats possible!
The Rating
Reviewed by 3 people-
I love the sound of this...Awesome..
zena824
in Somewhere, USA loved it
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wow great recipe thanks
momo_55grandma
in Mountianview loved it
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