I had some Swiss Steak left over from another meal, so I decided to use it up in this recipe. Feel free to use whatever beef or pork you have left over. And for the tomato gravy, just use all tomato sauce. I also used flour tortillas because I like them better, but you can use corn tortillas if you prefer them.
- 2 teaspoons canola oil
- 2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 cup leftover Tomato Gravy, plus 3 leftover Swiss Steaks, shredded into bite-sized pieces (2 to 2 1/2 cups beef)
- 1 (8-oz.) can tomato sauce
- 1 1/2 cups shredded Pepper Jack cheese
- 2 tablespoons chopped fresh cilantro
- 1 (16-oz.) can pinto beans, drained and rinsed
- 4 (8-inch flour tortillas or 8 (6-inch corn tortillas)
Preheat oven to 350 degrees. Heat oil in large saucepan over medium heat until shimmering. Cook chili powder and cumin until fragrant, about 1 minute. Stir in Tomato Gravy and tomato sauce and simmer until slightly thickened, about 4 minutes.
Combine Swiss Steaks, 2 tablespoons sauce, 1 cup cheese, cilantro, and beans in large bowl. Spread additional 1/2 cup sauce in 8-inch square baking dish. Stack tortillas on plate and microwave, covered, until softened, about 1 minute. Divide mixture equally among tortillas, roll tightly, and arrange seam side down in prepared baking dish.
Pour remaining sauce evenly over enchiladas, top with remaining cheese, and cover with foil. Bake until enchiladas are heated through, about 15 minutes. Remove foil and bake until cheese is lightly browned, 5 to 10 minutes. Serve.
Makes 4 servings.
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