Friday, April 26, 2013

Steak-Umm's Enchilada

1 lb ground beef or 1 lb boneless skinless chicken breast
1/4 cup chopped onion
1 teaspoon garlic powder (I prefer fresh minced)
1 tablespoon Worcestershire sauce
1 (8 ounce) can tomato sauce
1 teaspoon paprika
1 teaspoon oregano
2 teaspoons chili powder (more or less for your taste)
1/2 teaspoon cumin
1/2 teaspoon black pepper
3 cups shredded cheese (I like the jack or cheddar combos)
1 (10 ounce) can enchilada sauce (I prefer the green sauce)
olive (optional)
12 Steak Umm's
  • Take Steak Umms out of package and separate but don't take paper off the bottom. .Let defrost slightly so it becomes pliable to form an enchilada shell.
  •   If using chicken, boil chicken in water.
  • Then rinse and shred with fork.
  • Add onion and garlic.
  • If using ground beef, brown with onion and garlic, drain.
  • Add next 7 ingredients (Worcestershire sauce through black pepper).
  • In 10×13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
  • Fill each Steak Umm's, length wise with a spoonful of meat mixture.
  • Cheese, onions, and/or olives can be put inside each enchilada at this time, if desired.
  • Roll Steak Umm using the paper as a guide and place seam side down in pan.
  • Continue with remaining Steak Umms.
  • Pour remaining enchilada sauce over tortillas and top with cheese (additional olives may be added if desired).
  • Bake in 350 degree oven for 20 minutes 
  • Top with sour cream

~Happy Low-Carbing~

*borrowed from  They have wonderful recipes on their page :O) 

No comments:

Post a Comment