Shredded Beef Enchiladas
From lacrenshaw 15 years ago
- 150 minutes to make
- Serves 10
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!
Ingredients
- 3 pound beef chuck roast shopping list
- 1/4 cup water shopping list
- 1 1/2 cups beef broth shopping list
- 3 tablespoons red wine vinegar shopping list
- 2 tablespoons chili powder shopping list
- 1 tablespoon ground cumin shopping list
- 1 large onion, chopped shopping list
- 8 ounces green chiles, chopped shopping list
- 1 tablespoon all-purpose flour shopping list
- 2 cups sour cream shopping list
- 3 cups monterey jack cheese, shredded and divided shopping list
- 1 cup oil for frying shopping list
- 20 6" corn tortillas (I use flour tortillas & do not fry them) shopping list
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.
The Rating
Reviewed by 11 people-
The spices sound great here, they should marinade the meat nicely! Love the beautiful picture, too! 5 forks and a beauty flag!
juels
in Clayton loved it
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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:)
trigger
in loved it
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Yeah baby. I could eat this for breakfast (like right now). Yum.
jenniferbyrdez
in kenner loved it
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