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Saturday, January 17, 2009

Cowboy Enchiladas

Sometimes, you just get hungry and look to see what's in the fridge. I had some leftover smoked round roast, and the rest just happened to fit. No, they're not authentic anything, but they are darned good and really filling!

1 1/2 lbs smoked chuck roast, shredded
1 med onion, chopped
2 cloves garlic, minced
2 fresh jalapenos, seeded and diced
2 T veg. oil
2 tsp garlic powder
1 tsp cumin
1 Tbls coarse ground pepper
salt & pepper
8 0z tomato sauce
8 oz enchilada sauce, canned
2 cups shredded cheddar cheese
8 flour tortillas

Add vegetable oil to large skillet. Add shredded meat, 2/3 of the onion, the garlic and the jalapenos. Heat while stirring until onions are translucent. Add garlic powder, cumin and 1 Tbls black pepper and stir into filling. While meat mixture is heating, place 8 flour tortillas in a tortilla warmer and microwave for 45 seconds until warm and pliable. Allow filling to cool down until easily handled. Correct seasonings and salt and pepper to taste.

Lightly grease a 9x13 (or so) casserole dish. I use spray Pam in a Pyrex dish. Spoon 3-4 heaping tablespoons full of meat mixture into tortilla, placing it in a fat line through the middle of the tortilla. Fold one side of tortilla tightly over the meat, then roll up the remaining tortilla, forming a fat enchilada. Place the enchilada in the dish at one end, laid so that it won't unroll. Repeat by filling the remaining tortillas in the same manner.

Heat oven to 350 degrees. Scatter remaining onions over dish. Mix tomato sauce and enchilada sauce well, pour evenly over enchiladas. Toning down the sauce like this helps bring out the smoky meat taste. Bake in oven for 30 minutes. Grab it out of the oven, and it'll look something like this:

Serve yourself a couple - believe me, that's plenty.

I topped them this time with some sour cream and minced cilantro. Slice 'em open and look at all that smoky beef and onion goodness...

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