Fantastic Shredded Beef Enchiladas Recipes

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FANTASTIC SHREDDED BEEF ENCHILADAS



Fantastic Shredded Beef Enchiladas image

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

3 lbs boneless beef chuck roast
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 tablespoon ground cumin
1 large onion, Diced
1 (4 ounce) can green chili peppers, diced
1 (4 ounce) can jalapeno peppers, diced**
1 tablespoon all-purpose flour
2 cups sour cream
3 cups monterey jack cheese, shredded & divided
1 cup olive oil
20 (6 inch) corn tortillas
lettuce, shredded (optional)
tomatoes, diced (optional)
salsa (optional)

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.

SHREDDED BEEF ENCHILADAS



Shredded Beef Enchiladas image

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

3 pounds beef chuck roast
¼ cup water
1 ½ cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 tablespoon ground cumin
1 large onion, chopped
2 (4 ounce) cans chopped green chile peppers
1 tablespoon all-purpose flour
2 cups sour cream
3 cups shredded Monterey Jack cheese, divided
1 cup oil for frying
20 (6 inch) corn tortillas

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

SHREDDED BEEF ENCHILADAS



Shredded Beef Enchiladas image

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

1 (3 lb) beef roast
1 (28 ounce) can flavored tomatoes
1 (4 ounce) can green chilies
1 tablespoon ground cumin
1 tablespoon garlic salt
4 cups enchilada sauce
20 flour tortillas
1 (8 ounce) bag shredded cheddar cheese
sour cream (optional)
chopped fresh tomato (optional)

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

BEST BEEF ENCHILADAS



Best Beef Enchiladas image

These enchiladas are absolutely amazing! Truly a recipe your family will love.

Provided by country_cooker

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 8

Number Of Ingredients 16

2 pounds ground beef
¼ onion, finely chopped
1 cup shredded Cheddar cheese
½ cup sour cream
1 tablespoon dried parsley
1 tablespoon taco seasoning
1 teaspoon dried oregano
½ teaspoon ground black pepper
2 ½ cups enchilada sauce
1 ½ teaspoons chili powder
1 clove garlic, minced
½ teaspoon salt
8 flour tortillas
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can sliced black olives, drained
¼ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
  • Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
  • Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 583.2 calories, Carbohydrate 46.1 g, Cholesterol 93.7 mg, Fat 29.2 g, Fiber 7.1 g, Protein 33 g, SaturatedFat 12.2 g, Sodium 1216.3 mg, Sugar 1.2 g

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Top Asked Questions

How do you make Shredded beef enchiladas?
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.
What kind of meat do you use to make enchiladas?
Beef Enchiladas with tender shredded beef, melted cheese, and smothered in red sauce are easy to make with this delicious dinner recipe! This tasty Mexican meal is made with Instant Pot Shredded beef that is flavorful and tender.
How to make beef enchiladas with Picante?
Spread 1/2 cup of the picante sauce over the bottom of the casserole dish. Assemble the beef enchiladas by filling each tortilla with shredded beef, sour cream, picante sauce, sauteed onion, garlic, and shredded cheese. Roll them up tightly and place them into the casserole dish.
Can you cook beef enchiladas in a slow cooker?
Beef Enchiladas made with tender shredded beef cooked in a simple homemade enchilada sauce, then layered in tortillas and cheese to make delectable enchiladas. Season the roast on all sides with salt and pepper and place it in the bottom of your slow cooker.

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