FANTASTIC SHREDDED BEEF ENCHILADAS
I got this recipe from Allrecipes.com and it is wonderful! It is a bit time-consuming, but worth the effort. I usually make this for company or for special occasions.
Provided by Northern Cook
Categories Mexican
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Place roast in a large saucepan with a tight-fitting lid. Cover roast with water and simmer on low for 30 minutes. Increase heat to medium/high and brown roast on all sides. Once the water has boiled away and the roast is browned, add beef broth, vinegar, chili powder and cumin. Cover tightly, reduce heat to low and simmer for 1 1/2 to 2 hours or until beef falls apart. Shred the beef. Place shredded beef back into saucepan with all the juices and cool to room temperature.
- In a large skillet, saute onion util soft. Mix in flour and green chilies. Stir for 2 minutes to cook off the flour taste. Stir in sour cream and 2 cups of the Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is melted and mixed thoroughly. Set aside and let cool.
- In a large heavy skillet, heat the olive oil. Fry the tortillas in the hot oil for 30 seconds on each side. Drain on paper towels.
- Preheat oven to 375 degrees. Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with the same amount of the beef mixture (yes, this will be juicy and messy). Roll up and place seam side down in baking dish. Repeat for each tortilla, until you are out of filling. Sprinkle with remaining Monterey Jack cheese.
- Bake in pre-heated oven for 30 minutes or until cheese is melted and bubbling.
- **Note: If you prefer a milder dish, omit the 4 ounce can of jalapeno peppers and replace it with another can of diced green chilies.
- I serve each enchilada on a bed of shredded lettuce sprinkled with diced tomatoes. I top each enchilada with a dollup of sour cream and serve with a side of salsa.
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Lwazi Phumula
[email protected]I don't know what went wrong, but these enchiladas were the worst thing I've ever eaten. I would not recommend this recipe to anyone.
Chris Phillips
[email protected]These enchiladas were a total disaster. The beef was overcooked and the sauce was watery. I had to throw the whole thing away.
sanan Shah
[email protected]I was disappointed with these enchiladas. The beef was tough and the sauce was bland. I wouldn't recommend this recipe.
Tabassum shahzad
[email protected]The shredded beef was a bit dry, but the enchilada sauce was very flavorful. Overall, I thought these enchiladas were just okay.
washam sheraz
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them. He said they were the best enchiladas he's ever had.
ZIM HOSSAN
[email protected]I'm not a huge fan of enchiladas, but these were actually really good. The beef was tender and the sauce was flavorful.
Carlos Santos
[email protected]These enchiladas were easy to make and very tasty. I especially liked the shredded beef filling.
Bono
[email protected]I followed the recipe exactly and the enchiladas turned out amazing. My family loved them and they were gone in no time.
Amanda Temple
[email protected]These enchiladas were delicious! The beef was cooked perfectly and the sauce was very flavorful. I would definitely recommend this recipe.
Neha khan Alia
[email protected]I've made this recipe several times and it always turns out great. The shredded beef is so easy to make and the enchiladas are always a crowd-pleaser.
Fatima Rifat
[email protected]These shredded beef enchiladas were a hit with my family! The beef was tender and flavorful, and the enchilada sauce had just the right amount of spice. I will definitely be making these again.