Lisa’s Red Beef Enchiladas

I am posting my red beef enchilada recipe from the December Potluck last weekend because I have had a few people ask for the recipe.    Now the funny thing about this recipe is that there are no exact measurements.  I just kind of put stuff in until I get the flavor I like, but I can give you a general idea of what I do.

Lisa’s Red Beef Enchiladas
1 1/2-2lbs shredded beef or roast (I use 1/2 of a bag of SAMPCO Shredded Beef from Costco – It comes precooked in a 3 lbs sealed bag- good for food storage)
1/2 Onion (diced)
1 tsp minced garlic
Canola oil
1 C Beef broth
1/2 C Soy Sauce or Braggs Liquid Aminos (I actually use Braggs Liquid Aminos.  It is a liquid protein concentrate from soybeans.  It tastes just like soy sauce and is good for you.)
2 Tbs Jalepeno or Peppercini Juice
1/2 c sour cream 

1 Tbs Onion Powder
1/2 tsp garlic salt
1 tsp salt
1/4 tsp pepper
1/2tsp-1 tsp cumin
1/4-1/2 tsp oregano
(note: the measurements for the seasonings are not exact.  I do not measure them.  I keep adding seasonings until I get the flavor I like)
2 dz White Corn Tortillas
16-28oz  Red mild enchilada sauce (I use 2 of Chef Rick Bayless’s sauces in a bag from Sprouts. Each bag is 8oz).
Mexican blend cheese
1 small can olives
(green chilis would be really good in it as well, but my family can’t eat them so I don’t use them)
Pour Enchilada sauce in a sauce pan and start heating up on medium low heat. 
In a large frying pan, heat a thin layer of canola oil.  When oil is hot, add the diced onion and minced garlic.  Cook for a couple of minutes until the onions are soft ( about 3-5 minutes).  Add shredded beef, beef broth, soy sauce, japeleno juice, sour cream and seasonings to taste. Mix well and heat thoroughly.  
While meat mixture is heating up, pour about 1/2″ of canola oil in a small frying pan.  Heat on medium to medium high heat.  Quickly fry all the corn tortillas.  I fry each tortilla in the oil for about 10 seconds.  Lay out on paper towels and blot of excess oil.
As you begin assembling the enchiladas, dip each corn tortillas in the enchilada sauce, making sure it is completely coated with red sauce before layering them in the baking dish.    
To assemble the enchiladas, lay out 8 of the fried tortillas (dipped in enchilada sauce) on the bottom of a lightly greased 9″x13″ pan. Then spread out 1/2 of the meat mixture on top of the tortillas.  Lightly sprinkle a layer of cheese over the meat mixture.  Repeat with another layer or 8 fried tortillas (dipped in enchilada sauce, then the other 1/2 of the meat mixture and another light layer of cheese.  Add a third layer of 8 fried tortillas (dipped in enchilada sauce), followed by a final light layer of cheese and sprinkle sliced olives on top.
Cover and bake at 350 degrees for 30 minutes, then uncover and cook for an additional 15 minutes.  
Serve with sour cream, shredded lettuce and diced tomatoes.  
I hope they turn out.  Good luck 🙂
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