Slow cooker make-ahead beef en­chi­ladas

Canadian Living - Holiday Entertaining - - Hoiday countdown -

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.

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