SHREDDED BEEF ENCHILADAS
These are the best made with homemade tortillas and sauce; however will taste good with store bought as well. Everyone I've made these for always asks me when I am having them back for more. I hope you enjoy.
Provided by multitasker
Categories Easy
Time 11h
Yield 20 enchiladas, 10 serving(s)
Number Of Ingredients 10
Steps:
- Place the roast in your crock pot. Mix the tomatoes, green chilies and spices in a bowl. Stir until mixed and pour over roast. Let cook on low for 8-9 hours. When roast is done shred it with two forks to make shredded beef. Dip each tortilla in the sauce and roll up with 2 tablespoons shredded beef and 1 Tablespoon cheese. Place all enchiladas in two 9x13 pans. Pour remaining sauce over top of enchiladas and sprinkle remaining cheese. Bake in a preheated 350 degree oven about 15 Minutes or until cheese in melted. Top with sour cream and tomatoes if desired.
- Tip: If you don't have the tomatoes just use the equivelant in tomato juice, salsa, etc. The results will still be fantastic.
Nutrition Facts : Calories 509, Fat 18.1, SaturatedFat 8.2, Cholesterol 113.7, Sodium 1460.7, Carbohydrate 44.3, Fiber 4.8, Sugar 10.4, Protein 42.9
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.
CREAMY BEEF ENCHILADAS
I made this up because I love cream cheese.
Provided by FeatherAnnRealtor
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir taco seasoning mix into the beef; transfer to a large bowl, reserving drippings in the skillet.
- Cook and stir sweet onion and green onion in the hot drippings until tender, 5 to 7 minutes; add to seasoned ground beef along with cream cheese and salsa. Stir the mixture until the cream cheese melts completely.
- Arrange tortillas onto a flat work surface. Spoon even amounts of the beef mixture in a line down the center of each tortilla. Top beef with even portions of the pepperjack cheese. Roll tortillas around the filling and arrange into a baking dish. Pour enchilada sauce evenly over the tortillas; top with olives and remaining cheese.
- Bake in preheated oven until cheese melts completely, about 20 minutes.
Nutrition Facts : Calories 655.1 calories, Carbohydrate 42.4 g, Cholesterol 135.7 mg, Fat 39.8 g, Fiber 6.3 g, Protein 32.6 g, SaturatedFat 18.4 g, Sodium 1421 mg, Sugar 4.2 g
SHREDDED BEEF ENCHILADAS
Make and share this Shredded Beef Enchiladas recipe from Food.com.
Provided by tshull777
Categories Roast Beef
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Grill or sear the steak, then braise it with the liquid and spices at 300 degrees until it falls apart, about two hours. (If using smoked beef brisket, since it is pre-cooked, shred the meat then add liquid, spices and other sautéed ingredients, mixing well, then heat in 300 degree oven till heated through and liquid is absorbed. About 2 hours).
- Sauté the onions and garlic, add the meat and chiles, mix well. Heat the oil over medium heat, heat the tortillas in the oil, about 5 seconds on each side, but not until they are crisp.
- Roll some of the filling in each tortilla. Place in a greased pan, seam side down. Top with sauce and cheese, and bake at 375 degress until bubbly.
- Enchilada Sauce:.
- 5 Tbs. white flour.
- 5 Tbs. cold water.
- 1/3 teaspoons sugar.
- 1 pinch ground cinnamon (less than 1/16 tsp.).
- 3/4 teaspoons salt.
- 2 heaping teaspoons garlic powder (with no salt added).
- 1 teaspoons ground cumin.
- 4 Tbs Chili Powder.
- 2 cups chicken broth.
- makes about 2 cups.
- In a 2 quart sauce pan add the chicken broth, chili powder, cumin, garlic powder, salt, cinnamon and sugar (the sugar is a little secret to eliminate.
- any bitter taste from the chili powder).
- Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3 minutes. Whisk frequently to make sure all spices dissolve. This is important for flavor and a nice smooth sauce.
- While the sauce is on a slow simmer/boil, add 5 tablespoons of cold water in a small bowl.
- With another whisk mix 1 tablespoon at a time of flour. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.
- After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps.
- After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time. Just make sure the sauce is boiling.
- Turn off the heat, this enchilada sauce recipe is done.
- If you do not use the sauce right away, you will notice that as this sauce sits it will form a "skin" on the surface. This is normal and in fact the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away.
Nutrition Facts : Calories 697, Fat 24, SaturatedFat 8.8, Cholesterol 154.2, Sodium 1508.2, Carbohydrate 61.6, Fiber 11.5, Sugar 8.4, Protein 61
SHREDDED BEEF ENCHILADAS
Make and share this Shredded Beef Enchiladas recipe from Food.com.
Provided by cherir
Categories Roast Beef
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine soups, sour cream and Rotel tomatoes.
- Reserve 1 3/4 cup and set aside.
- To remaining sauce, add shredded beef and 1 cup cheddar cheese. Stir.
- Fill flour tortillas and put in greased casserole dish.
- Put 1/4 cup milk in the set aside sauce.
- Spoon extra sauce mixture over tortillas.
- Bake uncovered 20 minutes at 350 degrees.
- Top with remaining cheese and bake 10 more minutes.
Nutrition Facts : Calories 1200.2, Fat 103.2, SaturatedFat 46.8, Cholesterol 175.3, Sodium 2066.4, Carbohydrate 39, Fiber 1.4, Sugar 5.4, Protein 29.4
SHREDDED BEEF ENCHILADAS
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.
Provided by Christy Campbell
Categories World Cuisine Recipes Latin American Mexican
Time 2h15m
Yield 10
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 576.9 calories, Carbohydrate 30.1 g, Cholesterol 112.3 mg, Fat 38 g, Fiber 4.4 g, Protein 30 g, SaturatedFat 18.6 g, Sodium 666.8 mg, Sugar 2.2 g
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