Slow cooker make-ahead beef enchiladas
Hands-on time: 30 minutes
Total time: 7½ hours
Makes: 5 servings
Slow-cooker dishes like these hearty enchiladas are real lifesavers during the lead-up to the holidays. The filling simmers away untended in the slow cooker all day, which frees you up for other things (or gives you a much-needed night off!).
900 g beef stewing cubes
1 sweet onion, diced
3 cloves garlic, minced
1 jalapeño pepper, seeded and diced 1½ cups sodium-reduced beef broth
½ cup bottled strained tomatoes (passata) ¼ cup tomato paste
1 tbsp ancho chili powder
2 tsp ground cumin
1 tsp dried oregano
½ tsp each salt and pepper
¼ cup all-purpose flour
3 tbsp cold water
3 tbsp lime juice
10 small (7 inches) soft flour tortillas 1½ cups shredded Monterey Jack cheese 2 green onions, chopped
¼ cup chopped fresh cilantro In slow cooker, combine beef, onion, garlic, jalapeño pepper, broth, strained tomatoes, tomato paste, chili powder, cumin, oregano, salt and pepper; cover and cook on low until beef is tender, 7 to 8 hours. Using slotted spoon, transfer beef to bowl; using potato masher, break up beef until coarsely shredded.
Whisk together flour, cold water and lime juice; stir into in slow cooker. Cover and cook on high until slightly thickened, 15 minutes. (Make-ahead: Let sauce and beef mixture cool separately for 30 minutes; cover and refrigerate in separate airtight containers for up to 2 days. Reheat separately; continue with recipe as directed.) Add ⅔ cup of the sauce into bowl with shredded beef. Spread ⅔ cup of the remaining sauce in 13- x 9-inch (3 L) baking dish. Spoon heaping ⅓ cup of the beef mixture onto centre of each tortilla; roll up. Arrange, seam side down, in single layer in baking dish. Pour remaining sauce over top. Sprinkle with Monterey Jack and green onions. Broil until cheese is melted, about 3 minutes. Garnish with cilantro. per serving: about 691 cal, 52 g pro, 33 g total fat (14 g sat. fat), 46 g carb (4 g dietary fibre, 7 g sugar),
136 mg chol, 1,238 mg sodium, 1,000 mg potassium.
% RDI: 30% calcium, 56% iron, 15% vit A, 17% vit C, 49% folate.