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This recipe for SHREDDED BEEF ENCHILADA CASSEROLE is from Recipes from the EIDNESS-NABERHOOD, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1½ lb. beef chuck roast
1 T. Cilantro
1½ T. Ground cumin
1 tsp. Salt
1 tsp. Black pepper
2 T. butter
1 large white onion, diced
1 large green pepper, diced
7 oz. can diced green chilies
2¾ cup sour cream
1 cup chunky salsa
8-12 small corn tortillas
4-5 cups shredded Mexican cheese
1-28 oz. can red enchilada sauce

Season roast with sprinkling of garlic salt, cumin. Broil on each side for 3 min. to sear in juices. Add 1 cup beef broth. Bake at 325º until pull apart tender. Pull beef apart and place in 12 inch skillet. Add top four spices, cilantro, cumin, salt pepper, butter and onions and green pepper. Add diced green chili peppers and butter. Stir all this into shredded beef. Add 1 cup sour cream and salsa to beef mixture. In a small saucepan heat enchilada sauce, shut off and stir in 2 cups of sour cream. Spray a 9x13 inch pan with Pam. Place 4 corn tortillas in bottom of pan. Cover with half the meat mixture. Cover with 1½ cups of cheese and 2 cups of enchilada sauce mixture. Layer 4 more corn tortillas and repeat. Top with four more corn tortillas, cover with rest of cheese and rest of sauce. Bake at 325ºfor one to 1½ hours. Serves 8 to 12.

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