Not Your Mothers Shredded Beef Enchiladas Food

SHREDDED BEEF ENCHILADAS

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.

NOT YOUR MOTHER'S SHREDDED BEEF ENCHILADAS

Steps:

• One day ahead, make the steak: In a slow cooker, combine the steak, water, tequila, garlic, and 1 serrano chile. Season with salt and pepper, to taste, and cook, on low, until very tender, about 12 hours or overnight. Shred the steak.
• Make the enchiladas:.
• Preheat oven to 350 degrees F.
• Combine the tomatillo and tomato sauces in a saucepan over medium heat and cook, stirring, until hot. Stir in 1/4 cup of the cheese.
• Heat the black beans in another saucepan.
• Combine little of the sauce, a bit of the black beans, a smidgen of the cheese, small morsels of the steak, and hints of the diced canned chiles in each tortilla and roll, keeping the ends untucked. Arrange the rolls in the pans and pour the remaining sauce over the top. Sprinkle with the remaining cheese and remaining chiles.
• Cover the pans with foil and bake for 15 minutes. Serve immediately.

SHREDDED BEEF ENCHILADAS

Steps:

• Brown roast on all sides in saucepan. Place roast in slow cooker.
• Add remaining ingredients except tortillas, cheese and sauce.
• Cover. Cook on High 4-5 hours.
• Shred meat with fork and return to slow cooker.
• warm tortillas in oven, heat enchilada sauce.
• fill each tortilla with 3/4 cup beef mixture and 1/2 cup cheese.
• roll and serve with sauce.

SHREDDED BEEF ENCHILADAS

Steps:

• Heat oven to 350°F.
• Grease baking dish with cooking spray.
• Shred and heat meat in skillet with small amount of water to moisten meat. Season if desired. (I used creole seasoning and some chopped onion).
• Place tortillas on microwave safe dish and microwave for 25-35 seconds.
• Placing even amount of meat and cheese in tortilla roll and place in grease baking dish.
• Combine soup and milk in med. bowl adding more milk if needed for thinner sauce. Pour sauce over tortillas.
• Cover and bake for 20 minutes.
• Serve with side of sour cream and salsa with some chips.

SHREDDED BEEF ENCHILADAS

Steps:

• make sauce.
• fill tortillas.
• layer with cheese.
• bake at 350 for 30 minute.

SHREDDED BEEF ENCHILADAS

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.