One of the things I look for in a recipe is down-time – you know, that time when the dish is cooking all on its own, without a great deal of attention. That “down” time allows me to do other things – run a few errands, putter about the house, reorganize a closet or simply relax with a cup of tea and watch the clouds roll by.
This super easy, super tasty enchilada recipe does just that – gives me the down-time I crave after a busy week. It’s amazing how many other things you can get accomplished in a few hours besides dinner when dinner can cook itself.
In our house, flavors from around the world are always welcome at the table. I will admit, when dining out, the big three are American, Italian or Mexican. But that might just be because there’s an abundance of diners, ristoranti and cantinas choose from. Hubby’s all-time favorite is Mexican – be it at home or out for a bite to eat. I think when it comes to Mexican dishes, two of my favorites are Enchiladas and Huevos con Chorizo (and not just for breakfast). I like tamales served enchilada style, too. I guess I’m really all about the sauces. Love sauces! One of the things I adore about French foods are all the cream sauces. Imagine my delight when I came across a recipe for Enchiladas with a cream sauce! Yum!
Beef Enchiladas in a Cilantro Cream Sauce
1 Small Roast beef, about 1 ½-2 lbs
1 Can Beef Broth
1 Package Taco Seasoning
Salt & Pepper to taste
¼ Teaspoon Chili powder
½ Cup Cilantro, chopped
½ Cup Onion, finely chopped
2 Cups Monterrey Jack Cheese, shredded and divided
1 Cup Mild Cheddar Cheese, shredded
16 White Corn Tortillas
Cilantro Cream Sauce (recipe follows)
Cotija Cheese, crumbled for garnish
Crema Mexicana (sour cream) for garnish
Preheat oven to 350-degrees.
Place beef in a roasting pan. Mix taco seasoning with beef broth, then pour seasoned broth and enough water to fill the pan half way up the sides.
Cover tightly with foil and cook at least 2-3 hours or until fork-tender. While roast is cooking, make cilantro sauce.
Shred the meat either with a fork or by hand. (I’m a hands on type shredded).
Heat a little oil in a skillet. Add cilantro and onions, stir until hot, about 5 minutes.
Add shredded meat and cook until warm but not hot. Remove from heat. Add 1 cup Monterey Jack and 1 cup Cheddar, stir to blend with meat mixture. Cover and set aside.
Spray griddle with cooking spray. Fry tortillas until soft and bendable, about 10 seconds per side. Blot with paper towel.
Divide meat-cheese mixture between tortillas, roll and place in 1 or 2 casserole dishes as necessary.
Cover enchiladas with cilantro cream sauce, top with remaining 1 cup of Monterrey Jack cheese and bake until hot, 6-8 minutes. Serve immediately.
Note: Authentic cheese and Mexican Style sour cream lend a true south-of-the-border flavor to any Mexican dish. Cacique is my brand of choice, found in well stocked markets or Latino stores.
Cilantro Cream Sauce
1 lb Tomatillos
4 Bunches of Cilantro
1 Jalapeno from a jar of roasted Jalapenos, (seeds optional – depending upon desired heat)
1/2 Cup Heavy Cream
1/2 Cup Sour Cream
Salt and Pepper to taste
If necessary, peel husks from tomatillos. Cut in half, put cut side down on a rimmed baking dish. Heat broiler element in the oven. Roast tomatillos until just beginning to blister, about 8 minutes, checking every few minutes. Remove from oven and let cool.
Blanch cilantro in boiling water for 30 seconds. Remove and place in a food processor with jalapeno. Add roasted tomatillos and puree. Set aside.
Heat cream in a saucepan over medium-heat until reduced by half. Add cilantro puree. Adjust seasoning with salt and pepper. Slowly add sour cream until thick, pale and flavorful. Set aside until ready to use.
A nice tossed salad of tomato wedges, iceberg lettuce, red onions and avocado is always good, too.