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Shredded Beef Enchiladas Recipe

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This recipe for Shredded Beef Enchiladas, by , is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marlene "Gail" Polk-Pearson
Added: Sunday, September 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Filling:
3 lb. Beef Chuck Roast
1/4 C. Water
1-1/2 C. Beef Broth
3 Tbsp. Red Wine Vinegar
2 Tbsp. Chili Powder
1 Tbsp. Ground Cumin
1 large onion, diced
4 oz. can chopped green Chile peppers
2 C. Sour Cream
2 C. Monterey Jack cheese shredded
Shells:
20-6-inch Flour Tortillas
*1 C. Vegetable Oil for Frying (See my tip)
Enchilada Sauce:
10 oz. can Enchilada sauce
1/2 C. Sour Cream
1 C. Monterey Jack cheese shredded

Directions:
Directions:
Filling:
Place roast in a pan with a tight-fitting lid. Pour in water, cover and simmer on low heat on stove top for 30 minutes. Increase heat to medium-high and brown the roast on all sides. Once the water has evaporated, pour in the beef broth, vinegar, chili powder and 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 in the pan with all the juices, and let cool to room temperature.
In a frying pan, saute the onion until soft, not browned. Mix in green Chile peppers. Stir in 2 C. sour cream and 2 C. cheese. Cook on low for 10 minutes, stirring often, until the cheese is melted and mixed in. Set aside and let cool. This is the sour cream mixture.
Shells:
*In a large frying pan, heat the oil. Using tongs, dip the tortillas, one at a time, into the oil for 30 seconds on each side. Drain on paper towels.
*Tip: To save time and decrease fat content, I heat the tortillas in the microwave, wrapped in paper towel; for ~30 seconds each to soften them.
Preheat oven to 375.
On the center of each tortilla, first spread an equal amount (~3-4 Tbsp.) of the shredded beef mixture followed by the same amount of the sour cream mixture. Roll-up and place seam side down in one or two baking dishes (i.e. 8 in. X 11 in.). Repeat with all tortillas until you are out of filling.
Enchilada Sauce:
In a bowl, combine the Enchilada sauce with sour cream until well combined. Divide the Enchilada sauce mixture over the enchiladas in each baking pan. Sprinkle with Monterey Jack cheese.
Bake for 30 minutes or until cheese is melted and bubbling.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
These are great tasting, a bit time-consuming, but so very worth it! To save time you can prepare the meat the day before, just cover and refrigerate.
Add some Refried beans or Spanish Rice on the side and refreshing Margaritas, and you will think you are in the Yucatan peninsula. Ole`

 

 

 

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