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
Ingredients:
¼ head green cabbage, shredded
1 white onion, thinly sliced
2 jalapeno chilies, seeded and finely chopped
2 tablespoons white wine vinegar
Salt
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
Instructions:
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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