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Beef and Vegetable Enchiladas https://www.metro.ca/userfiles/image/recipes/original-enchiladas-boeuf-et-legumes-10190.jpg PT20M PT30M PT50M
In a large nonstick skillet, heat oil over medium heat; cook onion and garlic 5 minutes.Add beef, potato, carrots and mushrooms.Stir together tomato sauce, chili powder, oregano and cumin; add 1/2 cup (125 mL) sauce and 1/4 cup (60 mL) water to skillet.Cover and cook over low heat 10 minutes or until vegetables are tender.Pour remaining sauce and 1/4 cup (60 mL) water into 13 x 9-inch (33 x 23 cm) baking dish.Warm 4 tortillas at a time in microwave oven on High for 20 seconds.Quickly dip each tortilla in sauce in dish to coat both sides; fill tortilla with some of the beef mixture.Roll up and push to one end of dish.Repeat with remaining tortillas and filling, packing them in a row.Sprinkle with Cheddar and Monterey Jack cheese.Bake in 350°F (180°C) oven 15 to 20 minutes or until heated through.Serve 2 enchiladas per person with sour cream, chopped onions and parsley.
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1 Tbsp. (15 mL) vegetable oil 1 medium onion, chopped 2 clove garlic, crushed 1/2 lb (227 g) cooked roast beef, diced 1 large potato, peeled and cut into small cubes 2 medium carrot, diced 1 cup (250 mL) mushrooms, sliced 14 oz (398 mL) tomato sauce 1 Tbsp. (15 mL) chili powder 1 tsp. (5 mL) dried oregano 1 tsp. (5 ml) ground cumin 12 corn tortillas (6 inch/15cm) 1 cup (250 mL) old cheddar cheedar, shredded 1 cup (250 mL) monterey jack cheese, shredded sour cream onion, chopped 1 fresh parsley, chopped
Beef and Vegetable Enchiladas

Beef and Vegetable Enchiladas

Rate this recipe
1 Vote
6
servings
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    vegetable oil
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  • 1
    medium onion, chopped
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  • 2
    clove garlic, crushed
  • 1/2 lb
    (227 g)
    cooked roast beef, diced
  • 1
    large potato, peeled and cut into small cubes
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  • 2
    medium carrot, diced
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  • 1 cup
    (250 mL)
    mushrooms, sliced
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  • 14 oz
    (398 mL)
    tomato sauce
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  • 1 Tbsp.
    (15 mL)
    chili powder
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  • 1 tsp.
    (5 mL)
    dried oregano
  • 1 tsp.
    (5 ml)
    ground cumin
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  • 12
    corn tortillas (6 inch/15cm)
  • 1 cup
    (250 mL)
    old cheddar cheedar, shredded
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  • 1 cup
    (250 mL)
    monterey jack cheese, shredded
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  • sour cream

  • onion, chopped
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  • 1
    fresh parsley, chopped
Imprimer ma sélection

Preparation

In a large nonstick skillet, heat oil over medium heat; cook onion and garlic 5 minutes.

Add beef, potato, carrots and mushrooms.

Stir together tomato sauce, chili powder, oregano and cumin; add 1/2 cup (125 mL) sauce and 1/4 cup (60 mL) water to skillet.

Cover and cook over low heat 10 minutes or until vegetables are tender.

Pour remaining sauce and 1/4 cup (60 mL) water into 13 x 9-inch (33 x 23 cm) baking dish.

Warm 4 tortillas at a time in microwave oven on High for 20 seconds.

Quickly dip each tortilla in sauce in dish to coat both sides; fill tortilla with some of the beef mixture.

Roll up and push to one end of dish.

Repeat with remaining tortillas and filling, packing them in a row.

Sprinkle with Cheddar and Monterey Jack cheese.

Bake in 350°F (180°C) oven 15 to 20 minutes or until heated through.

Serve 2 enchiladas per person with sour cream, chopped onions and parsley.

Source : Foodland Ontario

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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