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Shredded Beef Enchiladas

4

245 min

Shredded Beef Enchiladas

Shredded Beef Enchiladas Photo 1

Category

Beef Recipes

Time

245 min

Serving

10 persons

Calories

577

Rating

4.00★ (508)

Cuisine

Author: Victoria Buriak
These shredded beef enchiladas are a great recipe (a bit time-consuming but worth it). I keep losing the recipe, so I thought I'd post it on the web. Enjoy.

Ingredients

  • beef chuck roast: 3 pound
  • water: 0.25 cup
  • ½ cups beef broth: 1 piece
  • red wine vinegar: 3 Tbsp
  • chili powder: 2 Tbsp
  • ground cumin: 1 Tbsp
  • onion: 1 piece (chopped)
  • green Chili peppers: 2 cans (4 ounce cans, chopped)
  • all-purpose flour: 1 Tbsp
  • Monterey Jack cheese: 2 cups (shredded)
  • sour cream: 2 cups
  • oil for frying: 1 cup
  • corn tortillas: 20 piece (6 inch)
  • Monterey Jack cheese: 1 cup (shredded)

Metric Conversion

Stages of cooking

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  1. Cook beef: Place beef roast in a large saucepan; pour in water. Cover with a tight-fitting lid and simmer on low for 30 minutes. Increase heat to medium-high and brown beef on all sides. Once water has evaporated, add broth, vinegar, chili powder, and cumin. Cover tightly and reduce heat to low. Simmer until beef falls apart when lifted, 1 1/2 to 2 hours. Use 2 forks or your fingers to shred beef in the pan; allow to cool to room temperature.
    Shredded Beef Enchiladas Photo 2
  2. Make sauce: Heat a large skillet over medium-high heat. Sauté onion in the hot skillet until just soft, not browned. Mix in green chilies and flour. Stir constantly for 2 minutes to cook the flour taste out. Stir in Monterey Jack cheese and sour cream. Reduce heat to low and simmer for 10 minutes, stirring often, until cheese is melted and incorporated. Set sauce aside to cool.
    Shredded Beef Enchiladas Photo 3
  3. Prepare tortillas: Heat oil in a separate large skillet over medium-high heat. Use tongs to dip tortillas, one at a time, into hot oil until crisp, about 30 seconds per side. Drain on a paper towel-lined plate.
    Shredded Beef Enchiladas Photo 4
  4. Preheat the oven to 375 degrees F (190 degrees C).
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  5. Spread 1/4 cup sauce down the center of a tortilla. Top with about 1/4 cup shredded beef. Roll up and place seam-side down in an 8x11-inch baking dish. Repeat with remaining tortillas, sauce, and beef. Sprinkle Monterey Jack cheese over rolled tortillas.
    Shredded Beef Enchiladas Photo 6
  6. Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.
    Shredded Beef Enchiladas Photo 7

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