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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AboFun
[email protected]These enchiladas were a hit with my family! They were easy to make and everyone loved them. I will definitely be making them again.
Maria Tasha
[email protected]I loved these enchiladas! They were so easy to make and they tasted delicious. I will definitely be making them again.
Patu Jimenez
[email protected]These enchiladas were amazing! The chicken was so tender and the sauce was so flavorful. I will definitely be making these again.
faisal Nadeem4497
[email protected]I thought these enchiladas were just okay. The flavor was a bit bland for me and the chicken was a bit dry.
BLUE SIDE
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them. I will definitely be making them again, but I will use less chili powder next time.
Saheem Is taken
[email protected]I've made these enchiladas several times now and they are always a hit with my family and friends. They are easy to make and the results are always delicious.
imran mithun
[email protected]These enchiladas were delicious! The chicken was tender and flavorful and the sauce was perfect.
Habib Kahan
[email protected]These were easy to make and very tasty. I will definitely be making them again.
fatima rao
[email protected]I followed the recipe exactly and they turned out great! I would definitely recommend this recipe.
Muleba Mary
[email protected]I thought these were just okay. The flavor was a bit bland for me.
Cheryl Hanratty
[email protected]These were a great weeknight meal. They were quick and easy to make and my family loved them.
Jonathon Razor
[email protected]Yum! These enchiladas were cheesy, flavorful, and easy to make. I will definitely be making them again.
Mashahin Mashahin
[email protected]Easy to make and delicious! I added some black beans and corn to the filling and it was perfect.
David Sanchez
[email protected]These were so good! I used ground turkey instead of chicken and they were still amazing. I will definitely be making these again.
Xavier Lopez
[email protected]I've made these enchiladas several times now and they are always a crowd-pleaser. The recipe is easy to follow and the results are always delicious.
Herbert ssekijoba
[email protected]These enchiladas were a hit with my family! The flavors were amazing and the chicken was so tender. I will definitely be making these again.