Try this Shredded Beef Enchiladas recipe, or contribute your own.
Suggest a better descriptionTrim and discard most of fat from beef, the place in 5 to 6 qt. pan with water. Cover and cood over med. heat for 30 min. Uncover and cook, turning as needed, until liquid evaporates and meat is well browned. In a bowl, combine vinegar, broth, chili powder and 1 tsp. of cumin; pour over meat. Continue cooking over med. heat until meat is very tender and apart easily. Let meat cool; shred and mix with pan juices. In lge. fry pan, combine 2 tbs. oil, onion, chiles, and remaining 1/2 tsp. cumin. Cook over med heat, stirring occasionally, until onion is soft. Stir in flour; then blend in 1 cup of the sour cream an stir until simmering. Remove from heat and blend in 1 cup of the cheese. Season to taste with salt. Set aside. In wide frying pan, heat 1/2" oil over med. heat. When oil is hot, add 1 tortilla at a time and cook, turning once, just until limp (10 seconds max.) Drain on paper towels and keep warm. Spoon 1/3 cup sour cream sauce and 1/4 cup shredded beef down center of each tortilla; roll to enclose. Set enchiladas, seam side down, in a 10 x 15 inch baking pan. Stop here if preparing for next day. Cover with plastic wrap and refrigerate. Bake uncovered in 375 F. oven until hot in center. Sprinkle with remaining 2 cups cheese evenly on top. Return to oven until cheese is melted. Use wide spatula to serve. Pass sour cream to spoon on individ. servings.
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Serving Size: 1 Serving (1231g) | ||
Recipe Makes: 6 | ||
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Calories: 1600 | ||
Calories from Fat: 616 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 68.5g | 91 % | |
Saturated Fat 30.8g | 154 % | |
Monounsaturated Fat 22.9g | ||
Polyunsanturated Fat 7.8g | ||
Cholesterol 180.2mg | 55 % | |
Sodium 2227.5mg | 77 % | |
Potassium 2001.1mg | 53 % | |
Total Carbohydrate 181g | 53 % | |
Dietary Fiber 26.7g | 107 % | |
Sugars, other 154.3g | ||
Protein 72.7g | 104 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1600
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