The recipe for these shredded beef enchiladas is excellent; it takes some work but is worthwhile. I decided to share the recipe online because I kept misplacing it. Enjoy.
| Prep Time: | 45 mins |
| Cook Time: | 3 hrs 20 mins |
| Total Time: | 4 hrs 5 mins |
| Servings: | 10 |
Ingredients
- 3 pounds beef chuck roast
- ¼ cup water
- 1 ½ cups beef broth
- 3 tablespoons red wine vinegar
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 large onion, chopped
- 2 (4 ounce) cans chopped green chile peppers
- 1 tablespoon all-purpose flour
- 2 cups shredded Monterey Jack cheese
- 2 cups sour cream
- 1 cup oil for frying
- 20 (6 inch) corn tortillas
- 1 cup shredded Monterey Jack cheese
Instructions
- Cook beef: Place beef roast in a large saucepan; pour in water. Cover with a tight-fitting lid and simmer on low for 30 minutes. Increase heat to medium-high and brown beef on all sides. Once water has evaporated, add broth, vinegar, chili powder, and cumin. Cover tightly and reduce heat to low. Simmer until beef falls apart when lifted, 1 1/2 to 2 hours. Use 2 forks or your fingers to shred beef in the pan; allow to cool to room temperature.
- Make sauce: Heat a large skillet over medium-high heat. Sauté onion in the hot skillet until just soft, not browned. Mix in green chilies and flour. Stir constantly for 2 minutes to cook the flour taste out. Stir in Monterey Jack cheese and sour cream. Reduce heat to low and simmer for 10 minutes, stirring often, until cheese is melted and incorporated. Set sauce aside to cool.
- Prepare tortillas: Heat oil in a separate large skillet over medium-high heat. Use tongs to dip tortillas, one at a time, into hot oil until crisp, about 30 seconds per side. Drain on a paper towel-lined plate.
- Preheat the oven to 375 degrees F (190 degrees C).
- Spread 1/4 cup sauce down the center of a tortilla. Top with about 1/4 cup shredded beef. Roll up and place seam-side down in an 8×11-inch baking dish. Repeat with remaining tortillas, sauce, and beef. Sprinkle Monterey Jack cheese over rolled tortillas.
- Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 577 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 112 mg |
| Dietary Fiber | 4 g |
| Protein | 30 g |
| Saturated Fat | 19 g |
| Sodium | 667 mg |
| Sugars | 2 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
WONDERFUL!!
We love these with flour tortillas. The leftovers might even be better when reheating later.
I want to thank everyone who has reviewed and posted and added pictures to this recipe! It has been many many years since I posted this recipe to this website, and even I have made changes to it. I agree with pretty much everyone saying that the recipe is dry made as is. I also, in interest of being a little healthier, have switched to using flour tortillas myself. Thank you again for all the kind reviews!
They turned out very dry which I suspected beforehand anyway. The filling was tasty but they definitely needed a sauce as well. The way I’m used to making enchiladas is to made an enchilada sauce first and dip the corn tortillas in the hot sauce before filling. It eliminates frying the tortillas which is very time consuming and then you pour the sauce over the assembled enchiladas, sprinkle some cheese over all and bake. Thanks Christy
I made this recipe pretty much as written – with the one exception that I used beef stock I had on hand instead of broth. I think it has potential, and I’d like to try again, but I ran into a few issues. First – the chuck roast never got to “falls apart on its own” stage. Might have been the quality of the meat I bought, but it wasn’t all that tender. Second, I must have misjudged how much of the cheese mixture to fill each tortilla with – others talked about not enough, I had extra. My bad. I also think the tortilla frying was a mostly unnecessary step. I fried them for much less time than the recipe suggests – and they were still getting too crisp to roll up around the filling. Again – maybe that was my mistake? I’d also add some green chile sauce the next time. Not much, but enough to add some additional flavor and some moisture. Between frying the tortillas and little moisture, the end result was enchiliadas that were a little hard to cut with a knife. One other substitution I made was the right call for my family: I swapped one of the cans of green chiles for a can of diced jalapenos. I’ll do that again.
Excellent recipe! I didn’t have roast so I used ground beef instead and simmered the ground beef in the broth and seasonings. I was sceptical about the cheese filling but it was a perfect compliment. We will definitely be making this again!
Made as written, 4 stars. It was amazing, but dry. To get it to 5 stars we added red enchilada sauce. A bit on the bottom of the pan to stop it from sticking, and the rest on top. I also now make the meat in the crock pot, and use the juice/fat to simmer the tortillas it instead of plain oil. This makes a HUGE amount, so either make it for a horde, or be prepared to freeze left overs. (they are great frozen too!)
The meat was very good just as written. However I would pretty much leave everything else off, at best it was OK. I think the meat could be used for nachos or tacos.
These turned out great! My boyfriend loved them, and that was my goal
I added Enchilada sauce. Very good.
We love this recipe!
I only use this recipe to make the shredded beef. It’s so tasty. I use it for tacos instead of the enchilada. I tried it once but it was heavy for my taste since I usually prefer plain old cheese enchiladas.
These were really good! I added a little garlic with my onion because we are garlic lovers. The bottom of the tortillas were a little hard so when I make them again I will put a bit of the sauce down first and I think that will fix it. The flavor was delicious and everyone requested to add this recipe to the rotation! Definitely recommend!
Final product was good – 2 tablespoons of chili powder was however WAY too hot for me. Adjusted this to 2 teaspoons the second time around and it was great!
This meat is fantastic. It would make an excellent taco. I am not a fan, however, of the sauce or of the cooking method. Enchiladas kind of need sauce on the bottom and top to keep the tortillas soft. I do definitely plan to make the meat again though!
This meat is fantastic. It would make an excellent taco. I am not a fan, however, of the sauce or of the cooking method. Enchiladas kind of need sauce on the bottom and top to keep the tortillas soft. I do definitely plan to make the meat again though!
My meat was a little dry so would thicken juice a bit before adding beef back in.
Absolutely delicious! Made with my homemade canned beef. Got RAVE reviews! The sauce is simply hands down the most flavorful that I have made. Didn’t change a thing except I pressure can my own steak.
This was great! The only changes I made were to use flour tortillas instead of corn and did not fry them. YUM!
I made the meat, however I decided to change the recipe. After the meat was cooked, I placed it into a foil pan juice and all. Then I lit the BBQ pit . Threw a few chunks of wet wood on for smoke and I smoked this meat for 20 mins. I then mixed homemade BBQ sauce with the meat. Then I sandwiched the meat with Hawaiian rolls. Unfortunate never like the original enchiladas recipe, but decided the meat would be great for roast beef sandwiches.
Not bad, will probably make this again.