Shredded Beef Enchiladas

I made these enchiladas on Saturday and they were delectable. Justin told me 9 times throughout the night how delicious dinner had been, more delicious than Los Hermanos or Cafe Rio (I don't know about that, but high praise, indeed!)

Kinley and Tanner clamored for seconds (and thirds for Kinley), which almost never happens. Kinley actually ate as much as Justin did, oink oink, claiming that these enchiladas are officially her new favorite food. I ran a sample of the meat over to our neighbor to see if it was really as delicious as I thought and she was in wide-eyed agreement.

If you try nothing else, make the beef for the best taco salad meat of your life.

I modified a recipe that I found on Allrecipes.com. It may look complicated at first glance; it's not.

Ingredients:
2-3 pounds beef roast (my roast was 2.5 pounds)
1 can beef broth (2 cups)
1/3 cup water
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 tablespoon ground cumin
1 medium onion, chopped or diced
2 tbs butter
2 (4-oz) cans chopped green chile peppers
2 tablespoon all-purpose flour
2 cups sour cream (I used fat-free, 16-oz container)
3 cups shredded Monterey Jack cheese, divided
2 (10-oz) cans of red enchilada sauce**
16 flour tortillas***

Garnish items, optional:
Shredded lettuce
Guacamole
Sour Cream
Tomatoes
Olives
Salsa
Spanish rice

Directions
Place roast in crock pot. Add beef broth, water, vinegar, chili powder and cumin. Cook on high for 6 hours. Reach into crock pot and pull roast apart into 2-3 large chunks with a fork. Submerge roast pieces into juices for remaining cook time. Cook for another 2-3 hours.

Shred tender roast with a fork on a plate or cutting board. The meat should be extremely tender and whole roast can be shredded in about 1 minute. In smaller portions, use a knife or a pizza cutter to cut the long lengths of roast into tinier bite-size pieces, about .5 - 1 inch long. Put the meat into a bowl and add all of the remaining flavorful juices from the crock pot. Mix well.

In a large skillet, melt butter and 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. Warm through until the cheese is all melted and mixed.

Spread 1/4 cup (4 tbs) 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 9x13 inch greased/sprayed baking dish. Repeat for each tortilla. Continue until you are out of the filling. (makes approx 16 tortillas, or one and a half pans of enchiladas). You will have some meat leftover. Pour enchilada sauce over the top of the enchiladas (one can over each pan). Sprinkle with remaining Monterey Jack cheese (1/2 cup for each pan).

Bake uncovered at 375 for 20 minutes or until cheese is melted and bubbling. Serve warm, garnish as desired. Oh, and I had leftovers for breakfast this morning. It was even better on Day 2, warms up just fine.

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**I just used a can of red sauce from the store, but the more ambitious cook can make their own with this recipe or this recipe.

*** the original recipe calls for 20 corn tortillas, cooked in oil.

2 comments:

Kerrin said...

I am getting hungry just looking at this!

Dreamy said...

I just made this today and my husband thinks they may be the best enchiladas he's ever had. Which means something coming from a man who grew up in southern California. Thank you so much for sharing!