Shredded Beef Enchiladas

I took 2 recipes and combined them, then added some of my own doings. I thought these came out great, the kids even ate them, but Mr. says they needed something, HUH?! I only used 1 can of enchilada sauce, but after cooking, it clearly needed more (I used more for the leftovers), so use about 2 cans with however much you like. I cooked my roast in the crock-pot, the day before assembling them. I was able to get 20 enchiladas in the pans I used (see photo). See the smaller portions there? Those are for my Father in Law. I froze them, ready to bake and sent them over to him so he can have some good home cooked meals (I also froze some spaghetti sauce and Pasta e Fagioli soup for him).


Shredded Beef Enchiladas
adapted from here and here and myself

2 1/2 lb chuck roast
1-2 TBLchili powder
salt and pepper, to taste
1-2 TBL cumin
3 cloves garlic, minced
1 onion, diced
1 serrano chili, cut in half
1 jalapeno, cut in half
2 cans beef broth
2 cans chopped green chili peppers, divided
Small white corn tortillas, I used 20 for my pans
2 -28oz cans Red enchilada sauce
4 cups jack cheese, shredded, divided (2C set aside)
3 cups cheddar , shredded, divided
1 tablespoon all-purpose flour
2 cups sour cream
2 small cans sliced olives

Liberally sprinkle roast with salt, pepper, chili powder,and a little cumin. In a large dutch oven over medium heat, brown roast quickly in 2 tablespoon of oil. Place the roast in a crock pot with the diced onion, garlic, 1 can of the green chilies, serrano and jalapeno peppers. Add 2 cans of beef broth and cover pot and cook on low until very tender and meat shreds easily, about 6 hours, depending on size of roast (I did this the day before). When roast is done, remove meat to a bowl or plate and cool for a few minutes. Skim the onions, garlic, chilie and peppers out of the pot and add to the roast. Taking 2 forks, shred the roast into bite size pieces and if the meat is dry add some of the cooking liquid to the meat. You want the meat to be moist but not sloppy. Add another can of green chilis to the meat mixture and combine.

For a cream sauce to go with the beef, stir flour and sour cream and heat in a saucepan, let cook a couple minutes then add 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.

For tortillas: In a small skillet over medium heat, add oil to about 1/4 inch depth. When oil is hot, add 1 tortilla at a time to skillet. When tortilla starts to puff, turn over with tongs (it takes about 3 seconds), and then remove tortilla to paper towel lined pan to drain. Continue with rest of tortillas.

To assemble these enchiladas, you'll need 2 9x13 inch baking pans (or 1 9x13 + 2 8x8). Place 3/4 cup of enchilada sauce in each pan to cover the bottom. Taking a tortilla, spread about 2 TBL of white cheese sauce on tortilla, place a couple of spoonfuls of meat mixture along the tortilla, add a good pinch of cheddar and jack cheese and roll up. Place enchilada, seam side down into pan and repeat. I fill the tortillas fairly full, but you must be able to wrap them some to contain the filling. After enchiladas are all rolled, spoon more enchilada sauce over the tops and add the rest of the cheddar and jack cheese, sprinkle with olives. Place pans in a preheated 350 degree oven and bake for about 25 minutes, until bubbly (I covered mine with foil then removed it the last few minutes). Remove and let cool 5 minutes or so before serving.

*You can freeze these, use appropriate freezer to oven pans (I got mine from the dollar store), and freeze prepped enchiladas in sauce, but do not bake. When ready to eat, bake 350' for about an hour or until heated through.

my pre line going and freezer stash of misc. foods

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enjoy,