Thursday, July 7, 2011

Beer Enchiladas with Jalapeno Slaw

Yes, ladies & gentlemen I have yet another awesome way to use my “Magic” Meat Sauce.  I really love these Beer Enchiladas!!!  My picky pants family doesn’t care for cabbage, but I make the Jalapeno Slaw anyway because it is a perfect match to the enchiladas.  It is very tasty.
Beer Enchiladas with Jalapeno Slaw
¼     head green cabbage, shredded
1      white onion, thinly sliced
2      jalapeno chilies, seeded and finely chopped
2      tablespoons white wine vinegar
3 ½  cups “Magic” Meat Sauce
½     cup beer
1      teaspoon ground cumin
½     cup vegetable oil
9      small corn tortillas
1 ½  cup shredded Monterey Jack cheese


1. In a medium bowl, combine the cabbage, onion, chilies and
     vinegar; season with salt and toss.  Refrigerate until soft
     about 1 hour.
2. Meanwhile, preheat the oven to 350 degrees.  In a medium
    saucepan, combine the “Magic” Meat Sauce, beer and cumin
    and bring to a simmer over medium heat.  Cook, stirring
    occasionally, until the alcohol cooks off, about 7 minutes.
3. In a skillet, heat the oil over medium heat.  Add the tortillas
    one at a time and cook for a few seconds on both sides;
    drain on paper towels (I just use a nonstick skillet and omit
    The oil.)  On a work surface lay the tortillas flat and place
    2 heaping tablespoons of the meat mixture down the center
    of each.  Roll up and place side by side, seam side down, in a
    9-by-11-inch baking dish.  Cover with the remaining meat mixture;
    Sprinkle with the cheese.  Bake until the cheese is just melted,
    About 15 minutes.  Serve with the slaw

Source: Rachel Ray Everyday

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