Shredded Beef Enchiladas

Shredded Beef Enchiladas

340

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

2 h 15 m servings 577 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

  • Calories:
  • 577 kcal
  • 29%
  • Fat:
  • 38 g
  • 58%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 30 g
  • 60%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 667 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

340
  1. 440 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Very good recipe! Even my children liked it! I made the beef in my crockpot and let it go all day. I used torn flour tortillas insteed if the corn tortillas and layered them in a 13x9 inch pa...

Most helpful critical review

I agree with a number of other reviewers that while the meat itself is really quite good - tender, juicy and flavorful, the enchiladas themselves were disappointing. I had higher hopes for this...

Very good recipe! Even my children liked it! I made the beef in my crockpot and let it go all day. I used torn flour tortillas insteed if the corn tortillas and layered them in a 13x9 inch pa...

I can't count the number of times I've made just the shredded beef portion (Step 1) of this recipe -- it's wonderfully tasty! I add the onions and green peppers to the meat while it is simmerin...

I'm going to give this a 4 stars for the meat. I seared the roast in some bacon drippings on it's own. I also added 1 can Rotel cilantro/lime tomatoes and a couple of smoked Chipotle chilies to ...

I'm actually cooking this now! and have a question- what are people usin for the red sauce that goes on top? Or is this recipe better with out? A few people mentioned it, and I didn't know if I ...

The best Enchiladas recipe I have ever tried! Wonderful! To reduce effort, cook the pot roast in a crock pot for 4 hours on high with the beef broth, red wine vinegar, chili powder, and ground ...

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. Ne...

I agree with a number of other reviewers that while the meat itself is really quite good - tender, juicy and flavorful, the enchiladas themselves were disappointing. I had higher hopes for this...

Oh my....this was absoultely DELICIOUS!!! I can't tell you Christy how much we enjoyed this meat. I used about 2-1/2 lbs of beef stew meat. I left out the water and mixed the beef broth, vine...

I made this for a party and everyone asked for the recipe. Delicious. I made it exactly as written except that I poured Red Enchilada Sauce (recipe on this site) over the top before sprinkling...