Recipe

Beef Fajita Ranchero Enchiladas Recipe


Beef Fajita Ranchero Enchiladas Recipe Squirrel_nut / All my dishes
1 year, 10 months ago
Beef Fajita Enchiladas smothered in a delicious Ranchero salsa.
Prep:90m Cook:60m Servings:6

Squirrel_nu

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Ingredients
  • *Ranchero Salsa*
  • 2 Tbs Olive Oil
  • 1 cup White Onion - minced
  • 1/2 cup Celery - chopped
  • 1/2 cup Green Bell Pepper - chopped
  • 1 tsp Cumin (Comino)
  • 1/2 tsp dried Oregano
  • 1 tsp granulated Garlic
  • 1.5 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 Tbs Corn Starch
  • 14.5 oz can Whole Tomatoes - broken up.
  • 2.5 cups Chicken Broth
  • (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)
  • *Enchiladas*
  • 1 lb marinated Beef Fajita
  • 24 yellow Corn Tortillas
  • 3 cups Monterey Jack Cheese or Mex Mix
  • 1 med White Onion - cut in half
  • 1 small Green Bell Pepper - quartered

Directions
  1. Salsa Preparation:
  2. 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)
  3. add the remaining ingredients and simmer on low heat for 20 minutes. only use 2 cups of broth. reserve 1/2 cup for later.
  4. let cool slightly then blend well in a food processor.
  5. set sauce aside for later. extra sauce keeps for 2 weeks in the fridge.
  6. Fajita Preparation:
  7. fire up your charcoal grill with plenty of coals.
  8. grill the Fajitas until medium to med-rare, do not overcook.
  9. remove from grill and let sit for atleast 10 minutes.
  10. while you are waiting for the Fajita meat, place the Onion and Bell Pepper on the grill until well browned and soft, turning once.
  11. cut the Fajitas, onion and bell pepper into long thin slices.
  12. combine the Fajita, onion, bell pepper and 2 cups of cheese in a large bowl and mix by hand. this is your tortilla filling.
  13. Make the Enchiladas:
  14. in a small, shallow skillet, heat the reserved chicken broth to just less than a boil.
  15. 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.
  16. in a large casserole dish, take each torilla and add approx 2 Tbs of filling before rolling up. place in dish side-by-side.
  17. extra filling can be sprinkled on top or used to make additional enchiladas.
  18. pour the Ranchero Salsa over the enchiladas.
  19. sprinkle the remaining 1 cup of cheese over the top as well.
  20. bake at 350deg for 30min until bubbly hot.
  21. these freeze very well prior to cooking if you find that there are too many enchiladas... if thats possible!

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Comments

zena824 1 year, 10 months ago said:
I love the sound of this...Awesome..

lunasea 1 year, 9 months ago said:
Thanks for the great recipes...I want to try this one, too. Great post - love the flavors here...

momo_55grandma 1 year, 3 months ago said:
Wow great recipe thanks


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