Hands down, this is the BEST EVER Enchilada recipe. I’m totally serious! Make them, you’ll see. They can be made with chicken, beef, or pork!
just any enchiladas either! These are the BEST EVER Enchiladas!! Seriously. At least, that’s what everyone who’s ever tried them claims. And I have to agree – no other ones even come close. So, give them a try – you’ll see!
I created this recipe some years ago, and they are my favorite enchiladas by far. And, I’m not alone in that group. Everyone that has ever came to my house & had these have raved about how delicious they are.
Ingredients
For the enchiladas:
1 recipe Mexican Style Meat (printable recipe below this recipe)
3-3.5 cups shredded Pepper Jack or Mont. Jack cheese
10-12 flour tortillas, burrito size
For the enchilada sauce:
1 tablespoon olive oil
½ cup minced onions
3 cloves garlic, minced
3 (8oz) cans tomato sauce
2 (4oz) cans chopped green chiles
2 tablespoons chili powder
1 tablespoon ground cumin
a few splashes of hot sauce to taste (optional)
Instructions
Preheat your oven to 350 degrees.
For the enchilada sauce:
Heat the olive oil in a saucepan. Saute the onions until soft & translucent. Add the garlic & saute for 1 minute. Stir in the tomato sauce, green chiles, chili powder, cumin, & hot sauce (if using). Cook on medium/low heat for 10 minutes, stirring often.
For the enchiladas:
Pour a little bit of the enchilada sauce in the bottom of a 9×13 pan, just enough to cover the bottom. Lay out the flour tortillas & spoon in a few heaping spoonfuls of the Mexican Style Meat. Then spoon in a couple heaping spoonfuls of shredded cheese, to your liking. Roll like a burrito & place in the baking dish. Repeat until all the tortillas are used.
Cover completely with the remaining sauce. Sprinkle the remaining shredded cheese on top. Bake, uncovered, for 25-30 minutes.
Mexican Style Meat
Ingredients
4 pounds of beef, pork, or chicken (cheap cuts of meat work well for this)
good amount of salt & pepper to season meat with
2 tablespoons olive oil
1 large onion, chopped
3 (7oz) diced green chile peppers, undrained
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons garlic powder
1 (5 ounce) bottle hot pepper sauce (I like Frank’s hot sauce or Cholula)
¼ cup of water
Instructions
Trim the meat of any excess fat, and season well with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the meat in the hot skillet, and sear it quickly on all sides.
Transfer the meat to a slow cooker and top it with the chopped onion. Season with chopped green chiles, chili powder, cumin, garlic powder, & hot pepper sauce.
Cover, and cook on low for 8 hours or until meat is tender & falling apart, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker (add more liquid if need be).
Transfer the meat to a bowl and shred it using two forks.
Enjoy .
