SHREDDED BEEF ENCHILADAS
Beef Enchiladas made with tender shredded beef cooked in a simple homemade enchilada sauce, then layered in tortillas and cheese to make delectable enchiladas.
Provided by Lauren Allen
Categories Main Course
Time 8h20m
Number Of Ingredients 13
Steps:
- Season the roast on all sides with salt and pepper and place it in the bottom of your slow cooker.
- Whisk together beef broth, salsa, cumin, chili powder, oregano, onion powder, and garlic powder. Pour over roast.
- Cover and cook on LOW for 8 hours or until beef is tender and shreds easily. Remove roast to a large plate and shred.
- Pour the sauce from the slow cooker into a saucepan over medium heat. Slowly whisk in cornstarch slurry. Cook for a few minutes until sauce begins to thicken. Taste and add additional salt and pepper, or other seasonings, if needed.
- Preheat oven to 350 degrees F.
- Pour 1/2 cup of sauce over the beef and toss. Fill each tortilla with a spoonful of shredded beef and shredded cheese. Roll up and place in the pan, seam-side down.
- Pour desired amount of sauce over the enchiladas. Top with remaining cheese. Bake for 30 minutes, until bubbly.
- Serve topped with optional garnishes of pico de gallo, sour cream, avocado, chopped cilantro or green onions and a side of Authentic Mexican Rice.
Nutrition Facts : Calories 371 kcal, Carbohydrate 22 g, Protein 26 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 83 mg, Sodium 736 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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
SLOW-COOKED BEEF ENCHILADAS
Enchiladas get a beefy boost of goodness from slow-cooked roast. When the meat is done, assemble with tortillas and bake. Top with lettuce and tomatoes if desired. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 7h30m
Yield 6 enchiladas.
Number Of Ingredients 11
Steps:
- Rub roast with taco seasoning. Transfer to a greased 3-qt. slow cooker. Top with onion and broth. Cook, covered, on low 7-8 hours or until meat is tender. Remove roast; cool slightly. Reserve 1/2 cup cooking juices in a saucepan; discard remaining juices. Skim fat from reserved juices. Shred beef with 2 forks; return to slow cooker., In a small bowl, mix flour and cold water until smooth; add to saucepan. Cook and stir 2 minutes or until thickened. Stir into meat mixture., Preheat oven to 425°. Spoon 1/2 cup meat mixture off center on each tortilla; top with chiles and 2 tablespoons cheese. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with enchilada sauce; sprinkle with remaining cheese. Bake, uncovered, 15-20 minutes or until cheese is melted. If desired, top with chopped lettuce and tomatoes.
Nutrition Facts : Calories 551 calories, Fat 26g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 1388mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 2g fiber), Protein 38g protein.
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
TEQUILA SLOW-COOKED BEEF ENCHILADAS
I get requests for this recipe all the time! I have made it with chicken and leftover Thanksgiving turkey as well, but beef is my favorite!
Provided by victoria koontz
Categories 100+ Everyday Cooking Recipes
Time 14h25m
Yield 12
Number Of Ingredients 13
Steps:
- Combine beef roast, tequila, jalapeno peppers, and garlic in a slow cooker. Cover and cook on Low until tender, 12 to 18 hours.
- Shred beef using 2 forks; let it cool, about 30 minutes. Transfer shredded beef to a plate using a slotted spoon, reserving cooking liquid in the slow cooker.
- Pour reserved cooking liquid into a large pot; stir in rice. Bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix black beans, refried beans, and 1 can green chile peppers together in a bowl.
- Mix spicy enchilada sauce, mild enchilada sauce, and tomato paste together in a bowl until smooth. Spread a thin layer of sauce in the bottom of a deep baking dish.
- Spoon 1/4 cup bean mixture, 1/4 cup rice, 1/2 cup shredded beef, 1 tablespoon sauce, and 2 tablespoons Mexican cheese blend over 1 tortilla. Roll up tortilla and place seam side-down in the baking dish. Repeat with remaining ingredients until baking pan is full.
- Cover tortillas with a thick layer of sauce and remaining cheese. Spread remaining 1 can green chile peppers over cheese.
- Bake in the preheated oven until cheese is bubby and golden brown, 45 minutes to 1 hour.
Nutrition Facts : Calories 1015.3 calories, Carbohydrate 103.7 g, Cholesterol 82.1 mg, Fat 34.5 g, Fiber 13.8 g, Protein 40 g, SaturatedFat 14.3 g, Sodium 2272.1 mg, Sugar 7.5 g
EASY CROCK POT BEEF ENCHILADAS
This is an easy version of my easy oven baked beef enchiladas. There is probably a recipe like this, but I didn't use one and will make it often as it turned out well. It's also very easy. My hubby was hungry for this, but I wasn't going to be home, so I threw this together about 2 pm. He got home about 6 pm and said the smell was so good, he didn't take time to change clothes. I came in about 8 pm and even tho he had turned it off, it was warm and very good. Be sure not to over-cook as it will be dry and the tortillas tough on the edges. I think 4 hours would be the perfect amount of time. Serve with warm flour tortillas and butter or chips.
Provided by peppermintkitty
Categories One Dish Meal
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brown hamburger and onion together.
- Drain excess fat and add diced tomatoes (with juice).
- Add chopped chilies and taco seasoning.
- Simmer 5 minutes.
- Spray inside of crock with cooking spray and place 4 corn tortillas in the bottom and spread 1/2 of the meat mixture.
- Spread 1/2 the can of cheese soup on top of meat and place 3 more tortillas on top of cheese soup.
- Pour in remaining meat mixture and place 3-4 more corn tortillas on top.
- Spread remaining can of cheese soup on tortillas and sprinkle 1 1/2 to 2 cups shredded cheese.
- Pour 1 cup milk evenly over top--do not stir.
- Put on lid and cook on low up to 5 hours.
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