Dinner: Betty's Shredded Beef Enchiladas

Betty demonstrates how to make Shredded Beef Enchiladas. These enchiladas have a zesty filling and are topped with Enchilada Sauce (recipe in Betty's Kitchen). Shredded Beef Enchiladas 1 tablespoon extra-virgin olive oil 1 cup chopped onion 2 cloves finely-chopped garlic 1 finely-chopped jalapeno pepper, seeds and fibers removed 1 pound shredded, cooked beef (I used boneless sirloin steak, cooked in a slow cooker.) 2 tablespoons cornstarch 1 tablespoon chili powder 1 teaspoon ground cumin seed 1 teaspoon dried oregano 14.5 ounce can diced, stewed tomatoes package of 18 small, soft corn tortillas ¼ cup extra-virgin olive oil, for softening corn tortillas ½ cup chopped onion ½ cup chopped black olives 1 cup finely-shredded Cheddar cheese cooking oil spray Enticing Enchilada Sauce (recipe in Betty's Kitchen) 2 cups Monterey Jack cheese Heat 1 tablespoon olive oil in a deep skillet. Add 1 cup chopped onion, 2 cloves finely-chopped garlic, and 1 finely-chopped jalapeno pepper. Saute over medium heat until vegetables are softened. Add 1 pound shredded, cooked beef, 2 tablespoons cornstarch, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and a 14.5 ounce can diced, stewed tomatoes. Cook until heated through. Heat a small amount of olive oil in a separate, large skillet. Place corn tortillas, one at a time, in oil. Turn once, and remove when softened and drain on paper toweling. Continue until all tortillas are softened, replenishing oil, as needed. Spoon about 2 tablespoons filling on softened tortilla. Add a small amount of chopped onion, chopped black olives, and shredded Cheddar cheese. Roll tightly. Prepare 13-inch by 9-inch by 2-inch baking dish by spraying with cooking oil spray and spreading a small amount of Enchilada Sauce on bottom. Place rolled enchilada, seam side down, in baking dish. Repeat this procedure with all 18 corn tortillas. (You may need to use a second baking dish, or put a partial second layer on top.) Pour Enchilada Sauce over the top of all rolled enchiladas. Bake at 350 degrees (F) for 15 minutes. Sprinkle with 2 cups Monterey Jack cheese, and bake an additional 5 minutes. Serve immediately. I hope you enjoy these Shredded Beef Enchiladas and Enchilada Sauce! --Betty ♡♥♡♥♡ Please subscribe: http://www.youtube.com/bettyskitchen ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ NEW Cookbook:  "Betty's Kitchen Cookbook:  2013 Recipes" (c) 2014 Also available:  "The Betty's Kitchen Collection:  Second Edition" (c) 2013 *Both can be ordered from http://www.amazon.com or http://www.createspace.com ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Betty's Website:  http://www.bettyskitchen.us ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Other places to watch Betty's Kitchen: Facebook:  https://www.facebook.com/pages/bettyskitchen/166973502092 Pinterest:  http://www.pinterest.com/bettyskitchen/bettyskitchen/ Twitter:  https://twitter.com/Myshine Google :  https://plus.google.com/108882445101872897307/posts ifood.tv:  http://www.ifood.tv/bettyskitchen Roku:  http://www.rokuguide.com/channels/betty's-kitchen​

Ingredients

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Instructions

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