Shredded Beef Enchiladas

Shredded Beef Enchiladas

Ready in 1 hour
3.3 avg, 3 review(s) 100% would make again

Top-ranked recipe named "Shredded Beef Enchiladas"

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Try this Shredded Beef Enchiladas recipe, or contribute your own. "Meats" and "Mexican" are two of the tags cooks chose for Shredded Beef Enchiladas.

"This was excellent! I chose to use flour tortillas and only 1 can of chillis, I also added 1/8 cup diced jalapeƱos to help spice it up. This is a great alternative to using chuck roasts aside from slow cooking."

- MegmWhelan

Ingredients

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3 c jack cheese; Shredded
Salt
3 tb Red wine vinegar
2 lb Boneless beef chuck
1/4 c Water
1 1/2 ts Ground cumin
1 1/2 c Beef broth; (canned is fine)
Salad oil
1 tb All purpose flour
1 Small onion; chopped
2 7-oz cans Diced green chiles
2 tb Chili powder
2 c Sour cream
12 Corn tortillas

Original recipe makes 6

Servings  

Preparation

Trim 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.

this is my photo not my recipe, CCheryl photo by CCheryl CCheryl

Calories Per Serving: 1600 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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big girl loves it
gstring 2 years ago
This was excellent! I chose to use flour tortillas and only 1 can of chillis, I also added 1/8 cup diced jalapeños to help spice it up. This is a great alternative to using chuck roasts aside from slow cooking.
MegmWhelan 4 years ago
this is great! i added a pic it was so good! thanks for the recipe
CCheryl 4 years ago
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