Beef And Cheddar Enchiladas
- 2 teaspoons canola oil
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 1 tablespoon chopped chipotle chile in adobo sauce
- 1 cup chopped tomato
- 1/3 cup chopped cilantro stems
- 4 light flour tortillas (such as La Tortilla Factory)
- Cooking spray
- 1.5 ounces shredded reduced-fat cheddar (about 1/3 cup)
- 1/2 cup chopped tomato
- 1/4 cup cilantro leaves
- Preheat oven to 350u0b0. Heat canola oil in a large skillet over medium heat. Add onion; saute 2 minutes. Add minced garlic and chopped chipotle chile; cook 2 minutes. Add 1 cup chopped tomato and chopped cilantro stems; cook 2 minutes. Add shredded pot roast and 1 cup sauce from Traditional Beef Pot Roast with Carrots; cover and simmer 5 minutes. Divide beef mixture among tortillas; place, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Pour 1/2 cup sauce over tortillas; sprinkle with cheddar. Cover; bake at 350u0b0 for 30 minutes. Turn broiler to high. Broil, uncovered, 2 minutes. Top with 1/2 cup chopped tomato and cilantro leaves.
canola oil, onion, garlic, chipotle chile, tomato, cilantro stems, flour tortillas, cooking spray, cheddar, tomato, cilantro
Taken from www.myrecipes.com/recipe/beef-cheddar-enchiladas (may not work)