Shredded Beef Enchiladas

Shredded Beef Enchiladas


(3 votes) 5 3

This is a wonderful recipe for beef enchiladas! It's time consuming but worth it. I keep losing it so I thought I'd post it on the web. Enjoy.

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Bradenton, FL


  • 3 lb. beef chuck roast
  • 1/4 C. water
  • 1 1/2 C. beef broth
  • 3 Tbs. red wine vinegar
  • 2 Tbs. chili powder
  • 1 Tbs. ground cumin
  • 1 lg. onion, chopped
  • 2 4-oz. cans chopped green chile peppers
  • 1 Tbs. all-purpose flour
  • 2 C. sour cream
  • 3 C. shredded Monterey Jack cheese, divided
  • 1 C. oil for frying
  • 20 6-inch corn tortillas

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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. 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 1 or 2 8x11-inch baking dishes. 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.

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