Ingredients

How to make it

  • Place chuck in large saucepan with tight-fitting lid.
  • Pour in water, cover and simmer on low for 30 minutes.
  • Increase heat to medium/high.
  • Once the water has boiled away, brown the roast on all sides.
  • Pour in beef broth, vinegar, chili powder and 1 tablespoon cumin.
  • Cover tightly, reduce heat to low and cook for 1 1/2 to 2 hours OR until beef falls apart.
  • Shred beef using two forks OR you fingers.
  • Place meat back into pan and allow to cool to room temperature.
  • In large skillet, saute the onion until just soft, not browned.
  • Mix in flour and green chiles.
  • Stir constantly for 2 minutes to cook out the flour taste.
  • Stir in sour cream and 2 cups of Jack cheese.
  • Cook on low heat for 10 minutes, stirring often, until cheese melts.
  • Cool.
  • In heavy skillet, heat oil and dip tortillas to warm them. Drain on toweling.
  • Preheat oven to 375 degrees F. (190 degrees C)
  • Spread 4 tablespoons sour cream mixture down center of each tortilla.
  • Top with same amount of beef.
  • Roll up and place seam-side down in 8x11" baking dish.
  • Sprinkle enchiladas with Jack cheese.
  • Bake for 30 minutes OR until cheese is melted and bubbly.

Reviews & Comments 9

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  • lacrenshaw 5 years ago
    You will not be disappointed, taylorsue! I'm not a big enchilada fan and I even liked them. Thanks for the five and ENJOY!
    Lorraine
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  • lacrenshaw 5 years ago
    Enchiladas for BREAKFAST? There must be something wrong with you girls, jenifer and Krum! No way I could ever even think about a breakfast like that but HEY! whatever turns you cranks. Be careful of your digestion, my friends. Seriously, thank you both for your kind comments and the flurry of 5s.
    Lorraine
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  • lacrenshaw 5 years ago
    Oh, no! I made ground beef enchiladas for Ed over the holidays and was told they weren't "authentic" enough. The results of my labors are posted here. Also, because we preferred to have a sauce, I made the enchilada sauce which is posted on site. It is excellent! However, the recipe makes WAY too much. If you decide to do sauce, just make half the recipe, michael. It will be MORE than enough. Thanks for the compliments and for your five, my friend.
    Lorraine
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  • lacrenshaw 5 years ago
    Thanks for your five and you raves, julia! You know, I'm not quite sure how to flag something for beauty and, in many cases, should do so. Can you tell me? The only flag showing for me is interesting/unique. You will enjoy these, julia.
    Lorraine
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    " It was excellent "
    taylorsue82 ate it and said...
    Oh these sound great.Got to give these a try real soon.
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    " It was excellent "
    krumkake ate it and said...
    Chuck roast is so flavorful, I'm thinking this would reaaly be a tasty enchilada (something we love around here)...another "must try" from LA! I'm with jennifer - got any for breakfast???
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Yeah baby. I could eat this for breakfast (like right now). Yum.
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    " It was excellent "
    trigger ate it and said...
    I like that you used a chuck roast in place of ground beef most recipes call for.
    Your spice blend is terrific.
    Flagged as beautiful
    Five forks and a smile:)
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    " It was excellent "
    juels ate it and said...
    The spices sound great here, they should marinade the meat nicely! Love the beautiful picture, too! 5 forks and a beauty flag!
    Was this review helpful? Yes Flag

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