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.
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|Serving Size: 1 Serving (1231g)|
|Recipe Makes: 6|
|Calories from Fat: 616 (38%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 1600
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