Recipe

Shredded Beef Enchiladas Recipe

Add Step-by-Step Photos	Lacrenshaw / All my dishes 9 months, 3 weeks ago Submitted by Christy to allrecipes, she braises a chuck roast with spices for 2 hours and then shreds the meat to use in these wonderful enchiladas. Enjoy! Prep:45m Cook:150m Servings:10	Lacrenshaw
	beef chilipowder cumin chiles sourcream cheese

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Ingredients

3 pound beef chuck roast

1/4 cup water

1 1/2 cups beef broth

3 tablespoons red wine vinegar

2 tablespoons chili powder

1 tablespoon ground cumin

1 large onion, chopped

8 ounces green chiles, chopped

1 tablespoon all-purpose flour

2 cups sour cream

3 cups Monterey Jack cheese, shredded and divided

1 cup oil for frying

20 6" corn tortillas (I use flour tortillas & do not fry them)

Directions

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.

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Comments

juels 9 months, 3 weeks ago said:
The spices sound great here, they should marinade the meat nicely! Love the beautiful picture, too! 5 forks and a beauty flag!

trigger 9 months, 3 weeks ago 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:)

jenniferbyrdez 9 months, 3 weeks ago said:
Yeah baby. I could eat this for breakfast (like right now). Yum.

krumkake 9 months, 3 weeks ago 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???

taylorsue82 9 months, 2 weeks ago said:
Oh these sound great.Got to give these a try real soon.

lacrenshaw 9 months, 2 weeks ago said:
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

lacrenshaw 9 months, 2 weeks ago said:
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

lacrenshaw 9 months, 2 weeks ago said:
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

lacrenshaw 9 months, 2 weeks ago said:
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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