Ingredients Jump to Instructions ↓

  1. Red Chili Sauce (recipe)

  2. 1/2 pounds boneless beef chuck shoulder, cut into 1-inch cubes

  3. 1/2 teaspoon salt

  4. 2 tablespoons vegetable oil

  5. 1/2 cup finely chopped white onion

  6. 3/4 cup beef broth

  7. 1/4 cup raisins

  8. 1 clove garlic, minced

  9. 1/2 teaspoon ground cloves

  10. 1/4 teaspoon anise seeds, crushed

  11. 12 (6-inch) corn tortillas

  12. 1 cup (4 ounces) shredded mild Cheddar cheese

  13. 3/4 cup sour cream

  14. 1/3 cup sliced pitted black olives

  15. Basil sprig and tomato wedge for garnish

Instructions Jump to Ingredients ↑

  1. Prepare Red Chili Sauce.

  2. Sprinkle beef with salt. Brown beef in batches in hot oil in large skillet over medium-high heat 10 to 12 minutes . Remove to plate.

  3. Reduce heat to medium. Add onion; cook and stir 4 minutes or until onion is soft. Return beef to skillet. Stir in broth, raisins, garlic, cloves, anise seeds and 1/4 cup Red Chili Sauce. Bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer 1-1/2 to 2 hours until beef is very tender. Remove from heat. Using 2 forks, pull beef into coarse shreds in skillet. *

  4. *Beef mixture can be frozen at this point. Store in resealable plastic freezer bags. Thaw in refrigerator before proceeding as directed.

  5. Preheat oven to 375°F. Heat remaining Red Chili Sauce in medium skillet over medium heat until hot; remove from heat.

  6. Dip 1 tortilla in sauce with tongs a few seconds until limp. Drain off excess sauce. Spread about 3 tablespoons meat filling down center of tortilla. Roll up; place in 13X9-inch baking dish. Repeat with remaining tortillas, sauce and meat filling. Pour remaining sauce over enchiladas. Sprinkle cheese over top.

  7. Bake 25 minutes or until bubbly and cheese is melted. To serve, spoon sour cream down center of enchiladas. Sprinkle with olives. Garnish, if desired.


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