So what will you do with all that leftover corned beef after St. Patrick’s Day? I confess this has never been a problem for me in the past as I usually suck it down pretty quickly through snacking and sandwiching. But last year, I decided to buy a bigger brisket than normal so I’d have lots of leftovers, and some of those tender tidbits went into this recipe—a tasty departure from the usual corned beef or enchilada dish that delivers the best of both worlds to your taste buds. Oh yes, don’t forget to cook the corned beef in half water, half beer for superb flavor (see the Corned Beef, Cabbage and Rice recipe for details). Serve with sliced, fresh fruit and steamed asparagus or a tossed green salad to complete the meal.
For maximum freshness, flavor, and peace of mind I like to grow as many of my own organic herbs, vegetables, and fruits as possible. I grew the cilantro used in this recipe from seeds purchased online through Mountain Rose Herbs.
Creamy Corned Beef & Mushroom Enchiladas
- 4 flour tortillas
- Cooking spray or olive oil
- 2 cups chicken stock
- 1 cup water
- ½ cup green salsa
- ½ cup milk
- 1 medium onion, chopped
- ½ lb. mushrooms, sliced
- 1/3 cup corned beef fat, butter, or olive oil (I like to combine all three)
- 1 ½ cups cooked corned beef, chopped
- ½ cup green olives, sliced
- 1 lb. Monterey Jack cheese, grated
- ½ cup fresh cilantro, chopped
- 2 Tbls olive oil
- Seasoned salt and black pepper to taste
Putting it all together
Prepare the sauce: Whisk together the chicken stock, water, salsa, and milk to make 4 cups of liquid (I use a one-quart Pyrex measuring cup for ease of mixing and pouring). In a large saucepan heat the 1/3 cup of fat (any combination of corned beef fat, butter, or olive oil) on medium low and stir in the flour. Stir the mixture to keep it from sticking and burning until it begins to bubble. It should sizzle for about a minute to eliminate any floury taste. Pour in the chicken stock. Continue stirring over medium heat until the mixture begins to thicken (use a wire whisk or egg beater to smooth out any lumps). Let it bubble gently for about a minute once it has thickened. Add seasoned salt and pepper to taste. Remove from heat.
Prepare the filling: Chop the corned beef and onions, slice the mushrooms and olives. Sauté the onions and mushrooms together with 1 to 2 tablespoons of olive oil until the mushrooms are slightly brown around the edges. Let them cool a bit, then combine with the corned beef, olives, half of the cilantro, and half of the grated cheese in a large mixing bowl. Set aside (refrigerate if you like).
Prepare the tortillas: Heat a little olive oil or cooking spray in a skillet and lightly brown the tortillas on each side, placing half of a paper towel between each as you stack them to absorb any excess oil and keep them from sticking together.
Assemble: Lightly coat an 8”x8” baking dish with cooking spray or olive oil and pour in enough sauce to cover the bottom. Divide the filling into 4 equal portions (eyeball it) and begin filling and rolling up the tortillas. Place them with the “seam” side down in the baking dish (you may have to squeeze them a bit to fit). Cover the enchiladas with the remaining sauce and the rest of the grated cheese. Bake uncovered at 350˚on the center rack for about 30 to 40 minutes, or until the sides are bubbly and the middle is heated through. Remove from the oven and place on a wire rack for about 10 to 15 minutes to allow the enchiladas to set. When ready to serve, top with the remaining chopped cilantro.
Serves 3 to 4 as a main dish.