This recipe is fabulous for using up leftover cuts of beef. A medley of cheese and spice this is comfort food at it's best. We even used the beef bones from a large cut of beef rib to use our own broth - but this is of course available at the supermarket just sub it out for a stock cube.
The key ingredient in the enchilada sauce is the MEAT DUST rub which has just the right mixture of heat and savoury to add a kick to the dish covered in gooey sticky cheese.......
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
- All the leftover beef rib you want to use up, chopped into small pieces
- Corn tortilla wraps
- 1 Tbsp cream cheese
- Sharp cheddar cheese, pepper jack or Mexicana
- 4 Tbsp Rapeseed or olive oil
- 3 Tbsp plain flour
- 1 Tbsp JACK'S MEAT DUST
- Beef Broth made by boiling the bones of your Jacobs Ladder Chicken, or Vegetable Broth will also work
To make the enchilada sauce heat the oil in a saucepan over medium-high heat. Add the flour and stir gently for one minute. Then stir in your punch packing MEAT DUST followed by gradually adding in the broth, stirring constantly to remove lumps. Reduce heat and simmer 15-20 minutes until thick. Take out a cupful of the sauce to use as the topping and leave the rest in the saucepan.
Chop the leftover ribs up into small pieces then add to the enchilada sauce and get a good all over coating.
Arrange the corn tortillas out and add a spread of cream cheese, a good line of your beef down the centre and then top with cheese of your choice.
Roll the tortillas and arrange in your baking dish. Keep adding rows of torilla rolls until your baking dish is packed. Top with the sauce which you saved to the side and another good handful of cheese on top.
Bake for about 20 – 30 minutes until the sauce is bubbling out around the sides and the cheese is well melted. Make sure you give it a couple of minutes before you start digging in though my greedy piggies! It will be piping hot!