Mexican food is in regular rotation at our place. Like usual, we have our go to items, and every once in a while, I see something that makes me pause for consideration. This was one of those times.
- 2 lb. stew meat
- 1/2 cup tomato sauce
- 1 tbsp. Knorr’s Caldo de Tomate
- 1/2 tsp. garlic powder
- 3 tbsp. chili powder
- 3 tbsp. all-purpose flour
- 2 cups chicken broth
- flour tortillas
- shredded cheese
To make the enchilada sauce, whisk together tomato sauce, Caldo de Tomate, garlic powder, chili powder, and flour in a medium size sauce pan. Pour in the chicken broth and bring to a boil, stirring continuously, for 5 minutes.
Place the stew meat in the crockpot, pour in the enchilada sauce, stir to incorporate, cover, and cook on low for 7-8 hours.
Spoon some of the enchilada sauce from the crockpot into the bottom of a 9×13 pan, just enough to coat the bottom of the pan. Shred the beef, spoon into tortillas, roll, and place seam side down in the pan. Repeat until pan is full. Turn the oven on to broil Spoon more sauce over the tortillas and top with shredded cheese. Broil in oven until cheese is melted, approximately 3-5 minutes.
Garnish with cilantro, if desired. Serve with beans and rice.