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Title: Cinco De Mayo Enchiladas
Categories: Beef, Cheese, Breads, Mushrooms, Chilies
Yield: 4 servings

3 c Left over grilled beef;
- sliced
1 bn Fresh cilantro
2 1/2 c Shredded cheese; divided
12 Corn tortillas
1 lg Sweet onion; chopped,
- divided
1 lg Bell pepper; sliced
6 Fresh mushrooms; sliced
1 Tomato; sliced
Olive oil
Chile-garlic paste
1/2 c Wine or broth
Cotija cheese; for topping

Slice the leftover meat into this strips and mix with 2
cups of the cheese. Set aside.

Preheat broiler and line pan with olive oil brushed
foil. Put sliced peppers, mushrooms, tomatoes and half
of the onion on the foil and broil until soft and
slightly browned. About 5 minutes.

Put browned veggies and liquid in a food processor along
with the broth or wine. Process until smooth. You can
add a little salt and sugar and the chile paste to
taste.

Wrap unpackaged tortillas in a kitchen towel and
microwave on high for 1 minute.

Grease bottom of a 13x9 baking dish with olive oil. Take
a tortilla and add some beef strips, cheese and some
cilantro to it and roll tightly. Place seam side down in
the baking dish. Repeat with remaining tortillas.

Dribble olive oil over rolls and bake about 5 minutes to
get the insides hot. Then broil for 3-4 minutes to
crisp. Watch carefully!

Sprinkle and remaining meat/cheese mixture on top. Then
pour over the sauce and spread a bit to cover. Sprinkle
with Cojita cheese. Broil again until cheese is browned.
(3 minutes)

Top dish with additional Cojita, the left over cilantro,
shredded cheese and the other half of the sweet onion.

Serve with salsa if desired.

Recipe by: Terri Ppgenorth

RECIPE FROM: https://www.justapinch.com

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... Garlic: one of the wonderful things that make life worth living.
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