Southwest Beef Enchiladas

Ingredients

• 2 lb. round steaks or 2 lb. chuck steaks, cut into 1 inch pieces
• 1- 15 oz. can enchilada sauce, either green or red
• 1- 14 1/2 oz. can diced tomatoes with green chilies
• 1-4 oz. can chopped green chilies
• 2 garlic cloves, minced
• 2 onions, chopped
• 1/4 t. black pepper
• 1/4 c. water
• 2 T. flour
• 8 flour tortillas
• shredded Mexican blend cheese
• 2 T. olive oil

Steps

1. Preheat oven to 350 degrees.
2. Brown meat in skillet with olive oil over medium high heat. Add garlic and onions and cook until onions are tender, about 2 minutes.
3. Add enchilada sauce, tomatoes, chiles, and pepper; stir well. Bring to a boil, then simmer for 1-2 hours, until meat is cooked through and tender.
4. Combine flour and water and add to beef mixture. Stir constantly; bring to a boil and cook until it is slightly thickened.
5. Spoon 1/2 cup filling into warm tortillas and sprinkle with cheese, before rolling up tortillas. Spoon additional filling over tops of enchiladas and sprinkle with additional cheese.
6. Bake 5 minutes until cheese melts before serving.
7. 4 servings.