Short Rib Enchiladas

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I have been on a short rib terror lately! I have made short rib quesadilla's, short rib cottage pie and short rib ravioli's!! Here's what I do- I cook up about 5-8 pounds of short ribs, then I remove the meat from the bone and freeze portions into freezer bags. The time put into cooking the ribs becomes even more worth it when you can easily make several dinners....not to mention....they are so good!!

 

 We are on a 7 week long motor home trip and I have the short rib cottage pies in the freezer and packets of short rib for quesadilla's  for lunch on the road! The hubster is loving it! 

 

Short Rib Enchiladas

2 1/2 lbs. bone in beef short ribs cooked using this recipe

short rib recipe

1 large yellow onion, finely chopped 

1 can (28 ounce) re enchilada sauce

oil for cooking tortillas

18 corn or flour tortilla's

6 cups shredded cheddar and Monterey Jack Cheese or a Mexican blend 

 

 Crema or sour cream, Fresh cilantro leaves and a jalapena' pepper, for serving and garnish.

 

 

Preheat the oven to 375°F. Lightly oil a 9-by-13-inch baking dish.

Remove the cooked short ribs from their pot and transfer them to a large plate. When cool enough to handle, remove and discard the bones, visible fat, and connective tissue. Shred the meat using your fingers or two forks and set aside.

Strain the sauce from the slow cooker through a fine-mesh strainer into a medium bowl. Skim as much fat as possible from the liquid in the bowl.

In a separate medium bowl, stir together the enchilada sauce and ½ cup of the cooking liquid.

Heat the remaining oil in a large pan over medium-high heat. When the oil shimmers, add a tortilla and fry for 10-20 seconds on each side until just lightly browned. Transfer to a paper towel-lined plate and repeat with the remaining tortillas, layering paper towels in between. 

 

To assemble the enchiladas, ladle about 1 ½ cups of the enchilada sauce over the bottom of the prepared baking dish. 

 

Fill each tortilla with some short rib, onion and cheese and the sauce mixture. Place into prepared baking dish. Pour more sauce over the top and sprinkle a good amount of cheese over the top

Cover with foil and bake for 20 to 25 minutes, until the cheese is bubbling. Remove the foil and bake for another 5 to 10 minutes, until the top is golden. Let cool for 5 to 10 minutes.

Serve with a dollop of crema/sour cream, and a sprinkle of cilantro leaves and jalapena slices if desired.