Shredded Beef Filling For Enchiladas Recipe 455

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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 FILLING FOR ENCHILADAS RECIPE - (4.5/5)



Shredded Beef Filling for Enchiladas Recipe - (4.5/5) image

Provided by HeatherS

Number Of Ingredients 8

1 3-pound beef brisket
4 teaspoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano, crushed
2 medium onions, thinly sliced
1 14-ounce can beef broth
1/4 teaspoon cider vinegar
8 tortillas

Steps:

  • Preheat oven to 325°F. Trim fat from brisket. In a bowl, combine chili powder, cumin, and oregano. Sprinkle spice mixture evenly overall sides of brisket; rub with your fingers. Place brisket in a shallow roasting pan. Top with onions; pour broth and vinegar over meat. Roast, covered, for 3 hours or until meat is fork-tender. Let meat stand in cooking liquid for 15 minutes. Remove meat. Using a slotted spoon, remove onions and set aside, reserving cooking liquid. Halve meat crosswise. When meat is cool enough to handle, use forks to pull meat apart into shreds. Place shredded meat in a serving bowl. Stir onions into meat. Stir in enough of the reserved cooking liquid (1/2 to 1 cup) to moisten meat. If desired, use remaining cooking liquid to make Chile Enchilada Sauce (recipe below) To assemble: Pre-heat oven to 350F In the center of each tortillas place about 1/3 cup filling, then carefully roll up the filled tortilla. Place sauce, enchiladas, and cheese in a 3-quart rectangular baking dish. Bake enchiladas, covered, in a 350F oven about 25 minutes or until heated through. Uncover and cook another 5 minutes for browning cheese. CHILE ENCHILADA SAUCE In a bowl, combine two 10-ounce cans enchilada sauce and 1/4 cup reserved cooking liquid from Shredded Chicken Filling or Shredded Beef Filling (see recipes, left) or Vi cup vegetable broth. Stir in one 4-ounce can diced green chile peppers. Spread V2 cup sauce in a 3-quart rectangular baking dish. Add enchiladas and top with remaining sauce. Cover; bake in a 350°F oven until heated through. Sprinkle enchiladas with l/2 cup cheese; bake, uncovered, for 5 minutes more or until cheese is melted or Cotija cheese, if using, is softened and lightly browned. Makes 8 servings.

More about "shredded beef filling for enchiladas recipe 455"

THE BEST SHREDDED BEEF ENCHILADAS RECIPE - SELF …
the-best-shredded-beef-enchiladas-recipe-self image
2019-02-24 Cover rolled enchiladas with remaining sauce and top with remaining shredded cheese. Cover casserole dish with aluminum foil and …
From selfproclaimedfoodie.com
5/5 (21)
Total Time 40 mins
Category Main Course
Calories 437 per serving
  • Preheat oven to 375 degrees F. Pour enough of the enchilada sauce in a 9x13 inch casserole dish to thinly coat the bottom of the dish.
  • If needed, trim ends off of tortillas so that, when rolled, they will fit into the casserole dish. Fill each of the tortillas with a couple spoonfuls of meat (you want to divide the meat evenly between the 8 tortillas) as well as some cheese (you will want to reserve about half of the cheese for the top of the enchiladas).


SHREDDED BEEF ENCHILADAS SUPREME RECIPE - {VIDEO!!!}
shredded-beef-enchiladas-supreme-recipe-video image
2019-02-15 Set the oven to 350°F and spray a 13x9-inch or two 7x11-inch casserole dishes with nonstick cooking spray. Spread ¼ cup picanté sauce in …
From thecookierookie.com
Ratings 14
Calories 1006 per serving
Category Main Course
  • Heat a large Dutch oven, over medium heat. Add 2 tablespoons oil and heat the oil until it shimmers.
  • Add onion and sauté about 4-5 minutes or until translucent; stir often. Add garlic, cook 30 seconds; stir continuously. Transfer the onion/garlic mixture to a paper towel-lined plate.


EASY BEEF ENCHILADAS - WORDS OF DELICIOUSNESS
easy-beef-enchiladas-words-of-deliciousness image
2017-11-20 Back to these easy beef enchiladas. My sister-in-law Cathy gave me this recipe years ago. The first time I ate these enchiladas I was at her house and to tell the truth I think it was the first time that I had ever eaten an …
From wordsofdeliciousness.com


AUTHENTIC BEEF ENCHILADAS - HOUSE OF YUMM
authentic-beef-enchiladas-house-of-yumm image
2019-09-24 Dip the tortillas into the enchilada sauce. Add your filling, the ground beef and shredded Monterey Jack cheese. Roll the tortillas and add to a baking dish. Top with enchiladas with remaining sauce and sprinkle with …
From houseofyumm.com


SHREDDED BEEF ENCHILADAS RECIPE (WITH VIDEO
shredded-beef-enchiladas-recipe-with-video image
2016-09-29 Preheat the oven to 350 degrees. Add 1/2 cup of pan sauce to a 9 X 13-inch baking dish. Set aside 1 cup of the Cheddar and 1 cup of the Jack for the top of enchiladas. Fill each tortilla with an equal amount of shredded beef …
From gonnawantseconds.com


BEEF ENCHILADAS - AMANDA'S COOKIN' - BEEF
beef-enchiladas-amandas-cookin-beef image
2022-03-24 Place beef in a shallow roasting pan or dutch oven and top with sliced onions. Pour broth and vinegar over the meat. Roast in oven, covered, for about 3 hours or until meat is fork tender. Let meat stand in pan juices for …
From amandascookin.com


SLOW-COOKED SHREDDED BEEF ENCHILADAS - MY SAN …
slow-cooked-shredded-beef-enchiladas-my-san image
2012-08-05 Set roast in center of a 3qt crockpot and pour beef broth around the meat (not on top!). Cover and cook on low for 7 hours, turning once after 3.5 hours. Remove the roast from crockpot and place on a large plate. Using two …
From mysanfranciscokitchen.com


MEXICAN SHREDDED BEEF ENCHILADAS - CLOSET COOKING
mexican-shredded-beef-enchiladas-closet-cooking image
2018-02-20 1 onion, sliced and sauteed. 2 cups cheese (such as cheddar and/or monterey jack), shredded. 8 (7 inch) tortillas (corn or flour) directions. Mix 1/2 cup of the enchilada sauce with the beef and onions. Spread 1/2 cup of the …
From closetcooking.com


SIMPLY THE BEST SHREDDED BEEF ENCHILADAS - JAM HANDS
simply-the-best-shredded-beef-enchiladas-jam-hands image
2016-01-15 Preheat your oven to 350-f degrees. For the enchilada sauce: Heat the olive oil in a saucepan. Sauté the onions until soft & translucent. Add the garlic & sauté for 1 minute. Stir in the tomato sauce, green chiles, chili …
From jamhands.net


BEST SHREDDED BEEF ENCHILADAS RECIPE-HOW TO MAKE …
best-shredded-beef-enchiladas-recipe-how-to-make image
2017-03-17 Remove from heat. Preheat oven to 350º and grease a large casserole or baking dish. Spread half of the enchilada sauce in the bottom of the dish. Arrange tortillas on a clean flat surface. Divide ...
From delish.com


EASY BEEF ENCHILADAS - JUST 6 INGREDIENTS! | LIL' LUNA
easy-beef-enchiladas-just-6-ingredients-lil-luna image
2022-05-23 Instructions. Preheat the oven to 350. In a medium bowl, mix together the shredded beef, green chilies, corn, and ½ cup enchilada sauce. Spread ½ cup of enchilada sauce into the bottom of a 9 x 13 baking dish. …
From lilluna.com


AUTHENTIC MEXICAN SHREDDED BEEF ENCHILADAS CASSEROLE
authentic-mexican-shredded-beef-enchiladas-casserole image
Preheat the oven to 350. Season the roast with salt and dredge in flour. In a dutch oven, brown in olive oil on all sides. Add hot water and cook, in the oven, for 3 hours until meat almost falls apart. Transfer meat to a large bowl and …
From savvymamalifestyle.com


BEEF ENCHILADAS | RECIPETIN EATS
beef-enchiladas-recipetin-eats image
2019-08-15 Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes. Add beef and cook for 2 minutes, breaking it up as you go. Add remaining Spice Mix. Cook for a further 2 minutes or until completely brown. …
From recipetineats.com


SHREDDED BEEF ENCHILADAS - TASTES BETTER FROM SCRATCH
shredded-beef-enchiladas-tastes-better-from-scratch image
2020-08-17 Taste and add additional salt and pepper, or other seasonings, if needed. Preheat oven to 350 degrees F. Pour ½ cup of sauce over the beef and toss. Fill each tortilla with a spoonful of shredded beef and shredded …
From tastesbetterfromscratch.com


BEEF ENCHILADAS RECIPE - CHILI PEPPER MADNESS
beef-enchiladas-recipe-chili-pepper-madness image
2020-07-31 Add the garlic and cook another minute. Add the ground beef and break it apart with a wooden spoon. Brown it for about 5 minutes. Stir in ¼ cup of the reserved enchilada sauce, seasonings (cayenne, paprika, cumin, and salt …
From chilipeppermadness.com


SHREDDED BEEF ENCHILADAS - SIMPLY DELICIOUS
2022-01-09 Instructions. Preheat the oven to 180°C/350°F. Season the chuck roast generously on all sides with salt and pepper. Place the chuck roast in a large roasting dish then pour in the beef stock, onion, garlic, tomatoes and spices. Cover with foil then place in the oven and allow to cook for 2-3 hours until the beef is soft and tender.
From simply-delicious-food.com
Reviews 3
Category Dinner
Cuisine Mexican
Total Time 3 hrs 29 mins


SLOW COOKER BEEF FOR SHREDDED BEEF ENCHILADAS AND TACOS
2019-02-04 This shredded beef enchiladas and tacos filling has been in the crockpot all day and the smell in the air brings me so much happiness. Whether you need a shredded beef recipe for our enchilada series or taco series, this will fit the bill and your house can have the same hearty and homey smells that mine do right now.Beef isn’t essential to making a great …
From ramshacklepantry.com


10 BEST MEXICAN SHREDDED BEEF ENCHILADAS RECIPES | YUMMLY
The Best Mexican Shredded Beef Enchiladas Recipes on Yummly | Robin's Shredded Beef Enchilada, Crock Pot Shredded Beef Enchilada Casserole, Mexican …
From yummly.com


AUTHENTIC SHREDDED BEEF MEXICAN ENCHILADAS RECIPE - FOOD NEWS
Authentic Mexican Shredded Beef Enchiladas Casserole. Shred the beef with 2 forks and then fold in the reduced liquid and 1/4 cup of the enchilada sauce. Spread 1 cup of the enchilada sauce over the bottom of a 9” x 13” baking dish. Spread a little less than 1/4 cup of the meat down the middle of one corn tortilla.
From foodnewsnews.com


SHREDDED BEEF ENCHILADAS FROM SCRATCH - COOKED BY JULIE
2017-01-11 grill or fry your corn tortillas and dip them into the enchilada sauce then add the shredded beef and cheese and roll them up. add extra sauce on top of the enchiladas and sprinkle some more cheese and green onions on top. cover and bake for about 10-15 minutes in a preheated oven at 400 degrees.
From cookedbyjulie.com


CROCK POT SHREDDED BEEF ENCHILADA CASSEROLE (AND VIDEO)
2019-09-18 Place the beef in the crock pot. Pour the enchilada sauce, salsa, green chilies, minced garlic, onion, and seasonings on top. Cover and cook on low for 8-10 hours. Shred the beef. Stir back in the crock pot. Stir in 1 cup cheese, …
From eatingonadime.com


BEEF ENCHILADAS - FLAVORFUL AND EASY HOMEMADE ENCHILADAS
2019-04-25 Preheat the oven to 375° and spread about a cup of enchilada sauce in the bottom of the 9×13 greased casserole dish. Spread some beef filling and shredded cheese in the tortilla, in one line, and roll it up. Place rolled tortilla into the casserole dish, seam down. Repeat filling the rest of tortillas and rolling them.
From willcookforsmiles.com


SHREDDED BEEF ENCHILADAS RECIPES - FOOD NEWS
In a bowl, stir together the shredded beef, black beans, cheddar cheese and 1/2 cup enchilada sauce until combined. Scoop the beef and bean mixture into each tortilla, fold over and roll.
From foodnewsnews.com


SHREDDED BEEF ENCHILADAS - SERENA BAKES SIMPLY FROM SCRATCH
2017-12-11 Preheat oven to 350°F. Cover the bottom of (2) 9"x13" pans with a light layer of enchilada sauce. Mix together jack cheese, and cheddar cheese. Fill corn tortillas with about 2 tablespoons shredded beef, and 2 tablespoons cheese mixture. Roll tightly and place seam side down in enchilada sauce.
From serenabakessimplyfromscratch.com


SHREDDED BEEF GREEN CHILE ENCHILADAS - LISA'S DINNERTIME DISH
2019-10-22 Preheat oven to 350 degrees. In a medium mixing bowl, combine enchilada sauce, garlic powder, chili powder, black pepper, salt and sour cream. Remove half of the sauce to another mixing bowl and stir in the shredded beef, green chilies and 1 cup of the cheese. Take half of the remaining sauce mixture and spread in the bottom of a 9×13 inch ...
From lisasdinnertimedish.com


SHREDDED BEEF ENCHILADAS - MELISSASSOUTHERNSTYLEKITCHEN.COM
2012-05-02 Add ½ cup of taco sauce and the shredded beef. Simmer the beef on low heat for 8-10 minutes to allow it to warm and soak in all of the flavors from the spices and tomato sauce. Remove from the heat. Divide the shredded beef equally between tortillas. Spoon down the middle of the tortilla.
From melissassouthernstylekitchen.com


SLOW COOKER SHREDDED BEEF ENCHILADAS - THE SALTY MARSHMALLOW
2017-05-22 Preheat oven to 375 degrees. Prepare the bottom of a 9x13 inch baking dish with a few spoonfuls of enchilada sauce, set aside. Shred the meat in the slow cooker with two forks, discarding onions if desired. Fill each tortilla up with about ¼ cup of beef and roll up. Lay seam side down in prepared pan.
From thesaltymarshmallow.com


3 TABLESPOONS OF SHREDDED BEEF CALORIES - GAUTIER CAMONECT
2022-06-04 Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking meat into crumbles; drain. Stir in flour and seasonings. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 15 minutes., In a saucepan, heat butter over medium-high heat.
From gautiercamonect.blogspot.com


GROUND BEEF ENCHILADAS (FREEZER FRIENDLY!) - THE CHUNKY CHEF
2021-05-03 To prepare the enchiladas, spread a tablespoon or two of the enchilada sauce over a tortilla, then add about 1/8th of the beef mixture down the center. Top with roughly 1/4-1/3 cup of cheese. Roll up tortilla and add to prepared baking dish. Repeat with remaining tortillas. Spread any remaining enchilada sauce over the top of the tortillas and ...
From thechunkychef.com


BEEF ENCHILADAS RECIPE - JESSICA GAVIN
2020-05-04 Heat a 12-inch cast iron skillet or nonstick pan over medium heat. Add olive oil, once hot, add the onions. Saute until translucent, 2 minutes. Increase the heat to medium-high, add the beef, cook until browned, breaking the meat up until smaller pieces, about 4 to 5 minutes. Sprinkle the spice mixture over the beef.
From jessicagavin.com


SHREDDED BEEF ENCHILADAS WITH HOMEMADE ENCHILADA SAUCE
2011-04-18 How to Make Shredded Beef Enchiladas with Homemade Enchilada Sauce. Preheat the oven to 325 degrees. Heat 1 tablespoon of canola oil in a large Dutch oven over medium-high heat. Sprinkle a bit of chili powder, cumin, coriander, oregano, sea salt, and freshly cracked pepper on both sides of the roast. Once the pan is hot, add the roast and sear ...
From fortheloveofcooking.net


HOMEMADE BEEF ENCHILADAS - THE STAY AT HOME CHEF
Make the enchilada sauce: Heat vegetable oil in a medium saucepan over medium heat. Whisk in cornstarch, chili powder, garlic powder, salt, cumin, and oregano. Pour in vegetable broth and bring to a simmer until thickened, about 2-3 minutes. Remove from heat and set aside.
From thestayathomechef.com


SHREDDED BEEF ENCHILADAS RECIPE • FOOD FOLKS AND FUN
2021-01-30 Move the meat to a large bowl or pan and use two forks to shred the beef. Reserve the strained off enchilada sauce for later in the recipe (there should be about 2 cups of sauce). Turn the oven temperature up to 375 degrees F. Spoon ⅔ cup of the reserved enchilada sauce into the bottom of a 13x9-inch baking pan.
From foodfolksandfun.net


BEEF ENCHILADA CASSEROLE RECIPE - DELISH.COM
2022-05-31 Preheat oven to 350°. In a large skillet over medium-high heat, heat oil. Add beef, onion, and bell pepper; season with salt and cook, breaking up beef with a …
From delish.com


SLOW COOKER SHREDDED BEEF ENCHILADAS - BEV COOKS
2012-02-24 Place in a bowl and add the diced chilies. Combine. Preheat oven to 375. Mix the two enchilada sauces together in a bowl and pour a small amount in the bottom of a 9×13-inch baking dish. Evenly divide the beef mixture and cilantro at the edge of each tortilla; roll up tightly and layer in the dish seam side down.
From bevcooks.com


BEEF ENCHILADAS - DAMN DELICIOUS
2014-01-04 Preheat oven to 375 degrees F. Pour 1 cup enchilada sauce in the bottom of a 9×13 baking dish; set aside. Heat olive oil in a saucepan over medium high heat.
From damndelicious.net


SHREDDED BEEF ENCHILADAS - MEXICAN RECIPES
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.
From fooddiez.com


SHREDDED BEEF OR PORK ENCHILADAS – CUISINEBYKRISTINE
2016-10-14 First things first, I preheated my oven to 400* so I don’t end up with enchiladas ready to go in an oven and the oven is still cold. Then I greased my 9×13 baking dish and placed a small amount of the green enchilada sauce on the bottom.
From cuisinebykristine.com


SHREDDED BEEF ENCHILADAS CASSEROLE | TASTES OF LIZZY T
2021-10-19 Instructions. In a small bowl, combine the cream of chicken soup and the sour cream. Spread ¼ cup of this mixture in the bottom of a 9×13 pan. Set the remainder aside. Combine the shredded roast beef (or meat of your choice) with the green chiles. Place a little over ½ a cup of meat mixture down the center of a flour tortilla.
From tastesoflizzyt.com


SLOW COOKER SHREDDED BEEF ENCHILADAS RECIPE - EATING ON A DIME
2020-01-22 Add the broth and apple cider vinegar to the slow cooker. Cook on low for 8 hours or until beef shreds easily. Remove the roast to a large plate and shred. Remove one cup of the liquid in the crock pot and stir in the meat mixture. In a small bowl whisk together the water and the cornstarch until combine.
From eatingonadime.com


SHREDDED BEEF ENCHILADAS - SUEBEE HOMEMAKER
2017-10-30 Pressure cook on high for 55 minutes, and do a natural release for 15 minutes. Remove roast, cool slightly, and shred. Slow Cooker – Once browned, add the roast to a slow cooker. Add the tomato paste, and beef broth to cover the roast. Cook on high for about 5 hours or low for 8-10 hours..
From suebeehomemaker.com


Related Search