Cowboy Enchiladas

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mgwerks
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Cowboy Enchiladas

Postby mgwerks » Sat Jan 17, 2009 10:06 pm

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!

INGREDIENTS
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

METHOD
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:

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

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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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Mmmmmm....
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Postby OSD » Sat Jan 17, 2009 10:14 pm

Those look great. I will be trying this recipe. Thanks. :D
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Postby Papa Tom » Sat Jan 17, 2009 10:21 pm

MG yur killin' me but Thanks.....
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Postby JamesB » Sat Jan 17, 2009 11:15 pm

Looks danged good! We do something similar on occassion... Last time I poured on some Wolf brand chili (no beans) and then topped with cheese...
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Postby bowhnter » Sun Jan 18, 2009 7:50 am

mmmm, looks good!
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Postby DJ » Sun Jan 18, 2009 9:22 am

Very good lookin grub, Thanks for sharing!
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Postby nascarchuck » Sun Jan 18, 2009 10:01 am

That looks really good!!!

This is the reason that I dont like to check the forum on an empty stomach!!!
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Postby Gator » Sun Jan 18, 2009 10:29 am

MG - that looks great...a little hot sauce and you are ringing my bell! 8)
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Re: Cowboy Enchiladas

Postby Woody Wood » Fri Aug 07, 2009 9:29 am

Looks great
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Re: Cowboy Enchiladas

Postby egghead » Fri Aug 07, 2009 9:34 am

DANG! That's beautimous! It's on the list for this weekend with some left over brisket.
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Re: Cowboy Enchiladas

Postby egghead » Sat Aug 08, 2009 9:42 pm

Thanks for the insiration. Followed your recipe and used some brisket I pulled out of the freezer - my main judge, my bride, said I could do it again. :lol:

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Plated with some refried pintos and avocado - nice
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Re: Cowboy Enchiladas

Postby Big Ed » Sat Aug 08, 2009 9:49 pm

Its amazing what you can make with leftover Que,its pretty hard to mess up!Nice job.
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Re: Cowboy Enchiladas

Postby mgwerks » Sat Aug 08, 2009 10:18 pm

Good lookin' stuff!
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The Armada:
22.5" WSM
MES 30" shorty
42"x24" & 36"x16" stick burners
1966 CharBroil charcoal grill
Weber 18 1/2" Silver
Sam's 32-inch Stainless gas grill (it was free!)
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Re: Cowboy Enchiladas

Postby TXCajun » Wed May 26, 2010 1:56 pm

Looks awesome! I guess some leftover smoked chicken/turkey with a green chili, tomatillo, nopales, cilantro & sour cream sauce would be a good variation, too.
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Re: Cowboy Enchiladas

Postby Pony Express » Wed May 26, 2010 7:08 pm

I want a big plate of that MG
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