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Shredded Beef Enchiladas

Source of Recipe

BBR


Recipe Introduction

Allrecipes.com

List of Ingredients

3# beef roast
1/4cup water
1 1/2 cups beef broth
3 TBSP red wine vinegar
2 TBSP chili powder
1 TBSP cumin
1 lg onion, chopped
2 (4 oz) cans of chopped grn chili peppers
1 TBSP flour
2 cups sour cream
3 cups shredded Monterey Jack cheese
oil for frying
corn totillas


Recipe

Place roast in a large saucepan and pour in water. Cover & simmer on low for 30 minutes. Increase heat to med high & brown on all sides. Pour in the broth, vinegar, chili powder, and cumin. Cover, reduce to heat to low. Simmer for 1 1/2 to 2 hours or until beef falls apart when you pick it up. Shred the beef and put back into the saucepan with all the juices and let cool.

In a large skillet, saute the onion until soft. Mix in flour and chilis. Stir for 2 minutes to cook out the flour taste. Stir in the sour cream and 2 cups of Monterey Jack cheese. Cook on low until cheese is melted. Set aside and let cool.

In a large skillet heat the oil. Using tongs, dip the tortillas, 30 sec each side. Drain on paper towels.

Preheat oven to 375. Spead some sour cream mixture down the center of a tortilla. Top with beef. Roll up and place seam side down in a baking dish. Sprinkle with remaining cheese. Bake for 30 minutes or until cheese is melted and bubbly!


Due to lack of ingredients, I used basalmic vinegar instead of red wine. Used ground coriander in place of cumin. I added more flour to get a thicker cheese sauce.

Once I put the enchiladas in a baking dish, I poured enchilada sauce all over them and then covered with cheese!