Recipe: Enchiladas Rancheros with Guacamole Supreme

This says burritos rancheros but it sounds the same to me. I have been looking for a long time for this recipe also. Hope this helps.

BURRITOS RANCHEROS

1 (3 to 4 lb) beef chuck roast
2 tbsp chili powder
1 tsp oregano
1/4 tsp ground cumin
2 garlic cloves, crushed through a press
1 Anaheim chile or other semi-hot green chile, seeded and chopped
2 medium onions; chopped
1 (28 oz) can cut-up peeled tomatoes, undrained
1 (30 oz) can chili beans; drained
2 1/2 to 3 tsp. quick-mixing flour (like Wondra)
3 tbsp cold water
6 flour tortillas; warmed
1 cup cheddar cheese (4 oz), shredded
1 Guacamole Supreme
3/4 cup sour cream
FOR THE GUACAMOLE SUPREME:
2 large ripe avocados
1/2 tsp seasoned salt
1 garlic clove; minced
1 tsp fresh cilantro (optional)
2 tbsp fresh lime juice

In a 6-quart Dutch oven, brown beef on both sides over high heat.

Add chili powder, oregano, cumin, garlic, chile, and onions. Stir in tomatoes with their liquid. Heat to boiling; reduce heat to low and cook 2 1/2 to 3 hours, or until meat falls apart.

Remove meat from cooking liquid and let stand until cool enough to handle easily. Tear meat apart.

Add meat and beans to cooking liquid in pot. Blend together flour and cold water and stir into liquid in pot. Heat to boiling, stirring. Reduce heat to low and simmer 5 minutes.

Spoon some of meat and bean mixture down center of each tortilla. Fold in ends and roll up. Place seam side down on a plate and top with more hot meat mixture. Top with cheese, Guacamole Supreme, and sour cream.

TO MAKE THE GUACAMOLE SUPREME:
Mash avocados with a fork. Blend in seasoned salt, garlic, fresh cilantro if used, and 2 tablespoons fresh lime juice.

Yield: 6 Servings
Source: 365 Easy One-Dish Meals by Natalie Haughton