ZACH'S ALOTTA SOUTHWESTERN ENCHILADAS
Quote: "Not your mother's enchilada" This recipe was born during the always-popular Cinco de Mayo office celebration. While everyone was busy signing up for chips, dips and salsa, I wanted something different and uniquely authentic, as well as something that could serve as a meal. The result was a dish that not only was the first to go, but it served me personally as a springboard to creative cooking.
Provided by Food Network
Categories main-dish
Yield 8 to 10 large servings
Number Of Ingredients 12
Steps:
- One day ahead, make the steak: In a slow cooker, combine the steak, water, tequila, garlic, and 1 serrano chile. Season with salt and pepper, to taste, and cook, on low, until very tender, about 12 hours or overnight. Shred the steak.
- Make the enchiladas:
- Preheat oven to 350 degrees F.
- Combine the tomatillo and tomato sauces in a saucepan over medium heat and cook, stirring, until hot. Stir in 1/4 cup of the cheese.
- Heat the black beans in another saucepan.
- Combine little of the sauce, a bit of the black beans, a smidgen of the cheese, small morsels of the steak, and hints of the diced canned chiles in each tortilla and roll, keeping the ends untucked. Arrange the rolls in the pans and pour the remaining sauce over the top. Sprinkle with the remaining cheese and remaining chiles.
- Cover the pans with foil and bake for 15 minutes. Serve immediately.
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Carolina Victor
[email protected]These enchiladas are a great way to use up leftover chicken.
Julie Bogan
[email protected]I've made these enchiladas for years, and they're always a family favorite.
Rashim Chaudhari
[email protected]These enchiladas are the perfect comfort food. They're cheesy, flavorful, and always hit the spot.
Rajesh Mandal
[email protected]I added some black beans and corn to these enchiladas, and they were delicious!
Kishan Dangaura
[email protected]These enchiladas were a bit too spicy for my taste, but I'm sure others would enjoy them.
Dinuli Nethasa
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
Gogo Makate
[email protected]These enchiladas are so easy to make and they always come out great!
Desiree Meyers
[email protected]I made these enchiladas for a party, and they were a huge success! Everyone loved them.
David Fletcher
[email protected]These enchiladas were just okay. I found the flavor to be a bit bland.
Flora otipa
[email protected]I've made these enchiladas several times, and they're always a crowd-pleaser. They're easy to make and always turn out delicious.
Chidinma Tony
[email protected]These enchiladas were a hit! My family loved them, and they were so easy to make. I will definitely be making them again.