Ingredients

  • ½ cup peanut oil
  • 2 pounds stew meat, cut into ½” cubes
  • 1 red onion, finely chopped
  • 4 cloves garlic, crushed
  • 1 (10oz) can red enchilada sauce
  • 1 (10oz) can red enchilada sauce
  • 1 can (5.5oz) tomato juice
  • 1 (4.5 oz) can chopped green chiles
  • ½ cup green salsa verde
  • ½ teaspoon salt
  • 1 teaspoon chili powder
  • 4 large flour tortillas
  • 2/3 cup sharp cheddar cheese, shredded
  • 1 onion, finely diced
  • 1 cup cooked rice
  • 1 cup cooked rice
  • 1 cup cooked rice
  • 1 can refried black beans
  • 1 tomato, chopped
  • 1 cup loosely packed romaine lettuce, shredded
  • 3 green onions, diced
  • ½ cup sour cream

Ready In 270 Minutes

Servings: 4

Cooking Instructions

Step 1

  • In a skillet over medium high heat, add peanut oil and let warm up. Brown cubed meat in 3 batches.
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Step 2

  • Add in chopped red onion, crushed garlic, enchilada sauce, tomato juice, chopped green chiles, green salsa verde, salt and chili powder. Stir all together and lower heat to low. Cover and simmer for 4 hours. Stir occasionally.Warm tortillas in the microwave for 30 seconds and place on a plate. Spoon meat mixture down centers of tortillas; top with remaining ingredients.Fold in opposite sides of each tortilla, then roll up burrito-style.
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  • Length: 240 minutes