Sante Fe Style Beef Enchiladas

NibbleMeThis · August 2009

This is a family favorite, but this is the first time I made it on the Egg.

Sante Fe Style Beef Enchiladas
Ingredients

3 pounds boneless beef (we use 1.5lb flank steak instead)
16 ounces canned tomatoes
1 cup onion
1 teaspoon garlic
1 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
4 ounces Green chili diced
1 cup cream
12 ea corn tortilla
1 cup jack cheese
1 cup cheddar cheese
1/2 cup sour cream
1/2 cup sliced pitted black olive
1/4 cup scallions

Instructions
Combine beef, tomatoes, onions, garlic, salt, cumin, and coriander in a large saucepan, over a moderate flame. Heat to a boil , reduce heat, cover, and simmer for 2 hours, until tender. Remove from heat, cool. (We find that you have to add about 1.5 cups of liquid during the cook. Beer or broth works. In a #12 Dutch Oven on the Egg running 300f, this took just under 2 hours.)

Remove beef, separate into shreds with a fork, set aside reduce liquid to 2 cups.

Stir in chiles and pour into a 9x13x2-inch baking dish. Heat cream in a skillet, over a medium flame. Soften tortillas in heated cream, 1 at a time. Place 1/3 cup beef onto each tortilla.

Roll up and place (seam side down) into baking dish. Top with grated cheeses, pour remaining cream over all.

Bake @ 375 degrees for 25-45 minutes. Remove from oven (BGE) and allow to stand before cutting.

Garnish with sour cream, olives, and scallions.

Like just about everything, this family favorite was even better on the Egg!

Mainegg · August 2009

That looks great! thanks for sharing the recipes and the pics. that is one of our favorite dinners

Julie

cookn biker · August 2009

Looks great! Thanks for the recipe.

Fidel · August 2009

Great thread and instructions. thanks for sharing.

Grandpas Grub · August 2009

Great looknig cook there.

GG

Bordello · August 2009

I love Enchiladas, used to stew meat and it worked very well. Been years since I've done any, was married at the time so maybe about 30 years ago. :unsure:

I put a link in my Egg food folde for this.

Thanks,
Bordello

MtnBlue · August 2009

This looks really good. I will definitely give it a try. But I'm confused about what happens with the tomatoes. Do you return the shredded meat to the tomato mixture or is it only used to flavor the meat? Also, the picture shows what looks like a strip of cheese and some kind of herb on top of the shredded beef before rolling but you didn't mention that in your description.

JB · August 2009

Looks awesome Chris. I love enchiladas but have never tried them on the Egg. Thanks for the idea, gotta give those a try.

NibbleMeThis · August 2009

Sorry, the picture break made it confusing.

You take the 2 cups of reserved tomatoes/liquid and that is what you stir the chilies into. You layer that on the bottom of the dish, put the enchiladas on top of that, top with cheese and then pour the cream mix over it all.

The cheese and herb are just cilantro and some extra cheese I added to the inside. I left that part out, my bad. I post a reduced portion of my blog posts here, since most people don't give an actual recipe on this forum. The blog post I linked in the original post had those details in them:)

NibbleMeThis · August 2009

Sorry, the picture break made it confusing.

You take the 2 cups of reserved tomatoes/liquid and that is what you stir the chilies into. You layer that on the bottom of the dish, put the enchiladas on top of that, top with cheese and then pour the cream mix over it all.

The cheese and herb are just cilantro and some extra cheese I added to the inside. I left that part out, my bad. I post a reduced portion of my blog posts here, since most people don't give an actual recipe on this forum. The blog post I linked in the original post had those details in them:)

MtnBlue · August 2009

Thanks for clearing that up. This looks like a great recipe! I'll try it soon.

Sante Fe Style Beef Enchiladas

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