Shredded Beef Enchiladas

Shredded Beef Enchiladas

340
Christy Campbell 0

"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."

Ingredients 2 h 15 m {{adjustedServings}} servings 577 cals

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

  • Prep

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  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.
Tips & Tricks
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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 340

  1. 440 Ratings

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TAMMY
12/2/2003

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 pan with 1/2 the sour cream mixture, 1/2 the beef, another layer of torn tortillas, and then repeated all layers. Topped off the last layer of tortillas with 2 Cups of cheese. The casserole approach saved time, and it was easier to dish up smaller portions for the kids.

cmartcookie
11/14/2003

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 simmering, together with an 8-ounce can of La Costena home style Mexican hot sauce for extra zest. I always double the quantities for the sauce, too, because the tortillas soak up so much - and the flavor is so great, it's good to have extra. Try keeping some extra shredded beef in the sauce in the freezer for last-minute dinners. What a time-saver!

CantHelpMyself
5/3/2015

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 braising ingredients. Once tender, shredded and then chopped coarsely. I didn't bother w/separate grn chili/sour crm/cheese sauce as I don't care for s.cream in the filling. Instead, I put the prepared beef in a bowl adding the grn chilies along with some of the cooking juice. At this point I store in fridge until next day. When I was ready to assemble I veered off from this recipe and finished up in my own style. I really like the shredded beef even if I added a couple ingredients. By cooking the meat a day ahead, I find making any style enchiladas that much easier.