Spicy Southwest Beef Enchiladas - cooking recipe

Ingredients

2 lbs round steaks or 2 lbs chuck steaks, cut into 1 inch pieces
1 (15 ounce) can enchilada sauce (green or red)
1 (14 1/2 ounce) can diced tomatoes and green chilies
1 (4 ounce) can chopped green chilies
2 garlic cloves, minced
2 onions, chopped
1/4 teaspoon black pepper
1/4 cup water
2 tablespoons flour
8 flour tortillas
shredded Mexican blend cheese (or cheese of your choice)
2 tablespoons olive oil

Preparation

Brown meat in skillet with olive oil over med high heat.
Add garlic and onions and cook until onions are tender (about 2 mins).
Add enchilada sauce, tomatoes, chiles, and pepper; stir well.
Bring to a boil, then simmer for 1-2 hours, until meat is cooked through and tender.
Combine flour and water and add to beef mixture.
Stir constantly; bring to a boil and cook until it is slightly thickened.
Spoon 1/2 cup filling into warm tortillas and sprinkle with cheese, before rolling up tortillas (fold sides and bottom of tortillas before rolling).
Spoon additional filling over top of each enchilada and sprinkle with additional cheese before serving.