Santa Fe Style Beef Enchiladas

Course : Enchiladas
Serves: 12
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3 pounds boneless beef
16 ounces canned tomatoes
1 cup onion
1 tablespoon garlic
1 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
4 ounces canned diced mild green chil
1 cup cream
12 tortillas 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

Preparation / Directions:

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 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 rollup and place into baking dish top with grated cheeses, pour remaining cream over all bake @ 375 degrees for 25-45 minutes remove from oven and allow to stand before cutting garnish with sour cream, olives, and scallions


Nutritional Information:

177 Calories (kcal); 11g Total Fat; (53% calories from fat); 5g Protein; 16g Carbohydrate; 32mg Cholesterol; 346mg Sodium

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