Recipe

Shredded Beef Enchiladas Recipe

Add Step-by-Step Photos	Mokona / All my dishes 1 year, 1 month ago Very time-consuming recipe, but the results are well worth it! The shredded beef recipe can be used by itself for many Mexican-style dishes, and it freezes well on its own. The beef can also be prepared ahead of time in a crockpot (4 hrs on high). Prep:45m Cook:150m Servings:10	Mokona
	mexican

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Ingredients

3 lbs beef chuck roast

1/4 cup water

1 1/2 cups beef broth

3 tbs red wine vinegar

2 tbs chili powder

1 tbs ground cumin

1 large onion, chopped

1 8oz can chopped green chile peppers (optional)

1 tbs all-purpose flour

2 cups sour cream

3 cups shredded Monterey Jack cheese, divided

1 cup oil for frying

20 (6 inch) corn or flour tortillas

Directions

Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature. Skim fat.

In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of the cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.

In a large heavy skillet, heat the oil. Using tongs, dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.

Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining cheese.

Bake for 30 minutes or until cheese is melted and bubbling.

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Comments

gadandi 1 year, 1 month ago said:
This will be sooo good! Thank you for the supper inspiration :)

taylorsue82 1 year, 1 month ago said:
Oh wow this sounds great.

katzilla 4 months ago said:
I am currently borrowing the shredded beef part of this recipe for nachos! Thank you! I was looking all over for a recipe that could make shredded beef in under eight hours! LOL I just hope a little bit of regular vinegar will work almost as good as red wine vinegar...

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