Shredded Beef Enchiladas Recipe
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Shredded Beef Enchiladas

By: Christy Campbell  
"This is a great (time-consuming, but worth it) recipe. I keep losing it so I thought I'd post it on the web. Enjoy."

Rating: This weblink has been rated 271 times with an average star rating of 4.5 Read Reviews (217)

Rate/Review | 9,379 people have saved this

Prep Time:
45 Min
Cook Time:
1 Hr 30 Min
Ready In:
2 Hrs 15 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 3 pounds beef chuck roast
  • 1/4 cup water
  • 1 1/2 cups beef broth
  • 3 tablespoons red wine vinegar
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 large onion, chopped
  • 2 (4 ounce) cans chopped green chile peppers
  • 1 tablespoon all-purpose flour
  • 2 cups sour cream
  • 3 cups shredded Monterey Jack cheese, divided
  • 1 cup oil for frying
  • 20 (6 inch) corn tortillas

Directions

  1. Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
  2. In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
  3. In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
  4. Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
  5. Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 579 | Total Fat: 37.8g | Cholesterol: 112mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2003 by TAMMY 
Very good recipe! Even my children liked it! I made the beef in my crockpot and let it go... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2003 by WYOCAT 
I can't count the number of times I've made just the shredded beef portion (Step 1) of this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 21, 2008 by winelover 
I'm actually cooking this now! and have a question- what are people usin for the red sauce... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 26, 2006 by Trish3809 Supporting Member (Click to learn more about Supporting Membership)
I'm going to give this a 5 star - even though I changed things a bit. I did slow cook the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 3, 2007 by JudySWEngineer 
The best Enchiladas recipe I have ever tried! Wonderful! To reduce effort, cook the pot roast... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 24, 2006 by ROBOTMONSTERIN3D 
I really liked these enchiladas. I didn't find them to be that time consuming, but I started... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2004 by JOSIE 
Oh my....this was absoultely DELICIOUS!!! I can't tell you Christy how much we enjoyed this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 7, 2007 by Cook from Upstate NY 
I made this for a party and everyone asked for the recipe. Delicious. I made it exactly as... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 23, 2004 by DANA HUME 
EXCELLENT! This did take a little extra time, but so worth it! I added a little red... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2007 by kilty 
This is a real and true recipe and is excellent. The meat is also wonderful for tacos. MORE

 
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