I never knew how easy this dish was until I made it myself. I did it all in one pot too! You can use Pork or beef. Cook it low and slow for several hours until the meat falls apart. This is a great crock pot meal also. Put sauce and meat and spices all in a crock pot on low for 6 to 8 hours.
Ingredients – for about 6 to 8 enchiladas
- 2 lbs of stew meat, either beef or Pork
- 6 to 8 med. size flour tortilla
- 1/2 diced onion
- 2 cups grated cheddar cheese
- sour cream for garnish
Enchilada sauce (this makes a lot… and you will want it)
- 4 tablespoons oil
- 4 tablespoons flour
- 4 tablespoons chili powder – I use ground pasilla chili, but any chili powder will work.
- 4 cups chicken broth
- 2 tsp cumin
- 4 tsp garlic powder
- 1 tsp salt
- 2 pinches of cinnamon
- 1 tsp sugar
Brown the stew meat in a pot with some olive oil. There’s no need to cook it all the way through. Transfer in a bowl and set aside.
First make a roux. Add oil to your same pot you browned the meat in over medium heat. Add the flour and lower your heat. whisk the flour and oil for a few minutes until well mixed. Add your chili powder and whisk. Slowly pour your chicken broth in and turn the heat up. Add your cumin, garlic powder, salt cinnamon and sugar. Continue whisking for about 3 minutes. If you want extra heat add some crushed red pepper flakes.
Transfer your browned meat and diced onions in the sauce. Let sauce simmer with a lid on for about 3 hours or until the meat is tender.
I like to soften my tortillas in the microwave. This makes them a little easier to roll. I have a tortilla warmer I put them in and microwave for about 40 seconds.
I use a slotted spoon so I just get the meat out and put a couple big spoonfuls in each tortilla and roll them up. Lay them along side each other in a casserole dish. I top all of them with grated cheese and then spoon the leftover sauce over them. The hot sauce with melt the cheese. No need to bake anything. Garnish with some sour cream and they are ready to eat!
Serve with a side of beans and rice.