Slow cooked beef, cheese, tomato sauce, cilantro, corn tortillas all adds up to warm gooey goodness. If there are any enchiladas leftover, they make a great lunch the next day. The last time I made these I went a bit crazy buying the meat and ended up with a few extra cups of the filling. What to do, what to do? Nachos! Not the ones with “fake” cheese and flimsy chips, but made with sturdy corn chips and layers of meat, cheese, pico de gallo, sour cream and more meat. Preheat oven to 400 degrees. Put a layer of chips on an oven proof plate, cover with meat mixture, add another layer of chips and a final layer of meat. Maybe a sprinkling of cheese too. Pop it in the oven for 15 minutes. Cover with pico de gallo, a few dollops of sour cream and you’re good to go.

Prep Time – 15 mins / Cook Time 2.5 hours

  • 6 cloves of garlic, minced
  • 4 T. chili powder
  • 2 t. cumin
  • 1 t. sugar
  • Salt and pepper
  • 2 lbs. blade steak, trimmed
  • 3 medium onions chopped
  • 1 15 oz. can tomato sauce
  • 3/4 c. beef broth
  • 2 c. Chihuahua cheese
  • 1/3 c. chopped fresh cilantro
  • 12 corn (6 inch) tortillas

In a small bowl, combine minced garlic, chili powder, cumin, sugar, salt and pepper – set aside. Trim the center cartilage from the blade steaks. Sprinkle steaks with salt before cooking.

Heat vegetable oil over medium heat in a Dutch oven. Cook meat on both sides until browned. Transfer to a plate until all of the meat is browned. Add chopped onions to the same pot, sauté until golden – about 8 minutes. Add garlic chili powder mixture. Cook until fragrant. Add tomato sauce, beef broth, return beef and juices to the pot. Simmer until tender and can be easily shredded, about 1½ hours.

Preheat oven to 350. Transfer beef to cutting board and shred to bite size pieces, place in medium bowl. Add finely chopped cilantro, 11/2 c. cheese and combine. Pour sauce into colander to remove onions and garlic. Put ½ c. of sauce in bottom of baking dish. Warm tortillas in microwave to make them more pliable. Spread ¼ c. of beef mixture in the center of each tortilla and roll tightly, then place in baking dish seam side down. Repeat with remaining tortillas and beef mixture. **I usually have extra beef and save some for nachos or tacos later in the week. Pour remaining sauce over the rolled enchiladas. Sprinkle the rest of the cheese over the top and some extra if you have it. Cover with foil and bake for 25 minutes. Remove foil and bake 10 more minutes. Serve with Mexican rice, sour cream, and chopped tomatoes.