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Shredded Beef Enchiladas

SUBMITTED BY: Christy Campbell PHOTO BY: Emily Lucille

"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."

RECIPE RATING:

Read Reviews (193)

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PREP TIME	45 Min
COOK TIME	1 Hr 30 Min
READY IN	2 Hrs 15 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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

What to Drink?
	Zinfandel
	Margaritas to Die For

DIRECTIONS

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.
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.
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.
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.
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.

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REVIEWS

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

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

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

Reviewed on May 26, 2006 by Trish3809

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.

Trish3809
May 26, 2006

I'm going to give this a 5 star - even though I changed things a bit. I did slow cook the roast but added a can of Rotel tomatoes w/lime & cilantro. Of course I seared the roast first, but did rub it with some chili powder prior to. I also added a tblsp of Mole paste and a couple of jarred smoked chipotle chilies to the sauce in the crock pot. Once the meat was oh so tender (about 4 hours in crock pot on low) I let it cool, shredded and then just chopped away at it so it would be a finer consistancy. I didn't make the separate grn chili/sour crm/cheese sauce. Instead, I tossed the beef in a pot, added the grn chilies along with some of the juice from the crock pot. When I was ready to assemble, I mixed some sour cream with some pre shredded mexican cheese and did the layering as written. I had heated my corn tortillas on a griddle with a some cooking spray and covered with a lid to soften. I rolled them up one at a time and then poured some Enchilada sauce on top, then put more shredded cheese on top. Baked uncovered but I think I should have let these sit for about 15 minutes as the minute I tried to take individual servings out...eeeekkkk, they feel apart, but still very YUMMY! Even better the next day! Will most likely add/detract ingredients depending on who will be eating these! Oh, I also put some fresh chopped cilantro in the beef mix as well.

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28 users found this review helpful

I'm going to give this a 5 star - even though I changed things a bit. I did slow cook the... MORE

Reviewed on Jan. 3, 2007 by JudySWEngineer

The best Enchiladas recipe I have ever tried! Wonderful! To reduce effort, cook the pot roast... MORE

Reviewed on Apr. 24, 2006 by ROBOTMONSTERIN3D

Full Review

ROBOTMONSTERIN3D
Apr. 24, 2006

I really liked these enchiladas. I didn't find them to be that time consuming, but I started with having some shredded beef and looking for a way to cook it, so I didn't spend time on that. Next time, I'll start from the beginning because my meat was not prepared according to the recipe, and it sounds really good! I changed a fewv things. I used non-fat flour tortillas, as that's all I had. I didn't use oil, but I made some enchilada sauce from this site called 10 minute enchilada sauce. Instead of the oil, I poured some sauce in the pan and covered both sides of the tortilla with the sauce. Then I followed the recipe with the cheese sauce and the meat. I only had low fat sour cream, and it was fine. Also, I didn't have any onions, so they were left out. Anyway, I poured the left over sauce on top and covered it with cheese. I'm not sure how much, and it wasn't the kind called for in the recipe. It was a combination of grated mexican cheese, mozarella, and some irish cheese. (Can you tell I was cleaning out the fridge?) Anyway, it was absoultely great!!!!! Next time, I'll shop for the recipe and do it right. Edited to add: I made this again. I put all the ingredients for the beef in a crockpot for 8 hours on low. The flavor of the meat is OUT OF THIS WORLD! I found myself eating the meat as I rolled the enchiladas and there is none left over! YUM! One more thing, I ran out of cheese sauce before I ran out of meat, so I would double the cheese sauce.

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15 users found this review helpful

I really liked these enchiladas. I didn't find them to be that time consuming, but I started... MORE