Stacked Beef Enchiliadas

YUMMY! That about sums it up! :)

This was sooo good! The kids LOVED it!!

Now it did take a bit of work to make, but it wasn't that bad and was oh sooooo good! Think I may need to go heat a piece up while I post this blog! :)





Brown the stew meat on all sides
This is how it will look, or should, just brown it lightly... Some sides didn't fully get browned, and that's ok.


Add garlic with the meat


Then the beef broth


and cook it for atleast an hour and a half, it may need longer depending on size of meat and how much meat you are cooking...

Pull the meat apart with a fork, or what I ended up doing was using my fingers, so much easier and faster! :)


The shredded meat



Fry up onions, then add the can of green chilies and chopped tomatoes

Add the meat and stir it up! (It is soooo good!)


Put a spoonful of your jalapeno sauce in the bottom of a 9x 13 inch pan


Layer 2 corn or flour tortillas


Then put your meat mixture on top. Keep layering this until you run out of meat. I think I had 4 or 5 layers. On the 3rd layer I pour the jalapeno sauce all over the tortilla mixture.


Then on the last layer, pour your remaining jalapeno sauce all over the top. Pop it in the oven and then enjoy!


Without the sour cream and olives on top...


With the sour cream and olives. It was good either way, but this way was better! :D




Stacked Beef Enchiliadas

2 pounds boneless beef stew meat
Vegetable oil for frying
5 cloves of garlic
1 to 1 1/2 teaspoons dried oregano
Dash of salt and pepper
1 large white onion
1 (7oz) can diced green chilies
1 /2 teaspoon cumin
2 medium tomatoes, chopped
12 (6-7 inch) corn tortillas
Jalapeno Sauce (see recipe)
Sliced black olives
Sour Cream

Heat oil in large pot. Brown the meat on all sides. You may need to do it in batches. Return all meat to the pot (if you did do it in batches), add the garlic, oregano, salt, pepper, and 2 1/2 cups water to a boil; then reduce the heat and simmer for 1 1/2 hours or until the meat is VERY tender. Remove from the heat and cool in pan until lukewarm. Cover and reserve the broth. Save it for the sauce you will make, jalapeno sauce. Remove the meat and shred.
Prepare the Jalapeno Sauce. Then heat some oil in a large skillet and cook the onion, stirring until it starts to brown, 4 to 5 minutes. Add the diced green chilies, cumin, and tomatoes. Stir for about 3 minutes. Add the shredded meat. Remove from the heat.
Preheat oven to 350 degrees. Grease a large 9x13 inch pan. Ladle a thin layer of Jalapeno sauce on the bottom of the pan. Place 2-3 tortilla in the pan, they can overlap a bit, but not much, so if 3 is too many, just do 2! :)
Top with meat mixture, another tortilla layer, more meat, another tortilla, meat, then the jalapeno sauce, then another tortilla, more meat, then one more layer of tortilla, then top with the remaining jalapeno sauce.
Baked uncovered for 15-20 minutes. Remove from oven and serve each with a dollup of sour cream and olives.

*I bought cut up stew meat, it was easier. You can just buy a big roast and do it that way...
For you sauce, you can use any kind of "hot" pepper, I just chose jalapeno because that was the only kind I could find at the store! :)
You can sprinkle in the middle a layer of any kind of shredded cheese, like cheddar, mexican, or monterey...
You can also use shredded chicken instead of beef...